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Title : How to Keep Food Safe
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How to Keep Food Safe

Today April 7, 2015 is being celebrated as World Health Day and the theme this year is "safe food". foodborne illnesses have remained as a major health problem for all of us, no matter what country we live. So why not take this opportunity to know about the 'Five Keys to Food Safety "introduced by the World Health Organization (WHO) way back in 2001. These rules of thumb for food safety developed after a thorough consultation with food experts and risk communicators.

What are the five keys to food safety?


In short, the 5 keys to safer food are:

1. Keep clean
2. Separate raw food and cooked
3. completely Cook
4. keep food at safe temperatures
5. Use water and raw materials.

wHO issued the following poster that emphasizes the importance of the five keys to safer food.




Let's understand these five keys to increase food security in detail.

1st key to keep clean food- safety

Keep hands and utensils clean! But how?

Why and how to keep your hands clean?

Why is it so important to keep clean hands to increase food security? Because the hands are the most common means by which microorganisms such as bacteria, viruses, fungi, etc. They enter your food and give diseases. And because, to keep food utensils, they also can become contaminated with microorganisms through hands, clothes used to kill them and so on.

• Always wash your hands when handling food- wash your hands before you start cooking food; during the food manufacturing process, especially when handling meat and other animal products; before serving food; and before you start eating food.
• Always wash your hands after visiting toilet- stool has a number of harmful microorganisms. Therefore, it is essential to wash your hands with soap and water after using the toilet.
• Wash your hands after changing often- your baby's diaper, after blowing your nose, when handling any type of chemicals, such as those used to clean bathrooms and kitchen, after playing with its touch pets, after you finish smoking.
• Always wash and keep surfaces where food kitchen final cleaning, cutting boards, kitchen countertops, all need to be kept clean are prepared. Wash them before and after preparing food.
• Keep insects and pets away from kitchen dangerous microorganisms are present in animals and humans as well. While you can not stay away from cooking, animals and pets you can always keep away from this area. Take appropriate steps to disinfect your kitchen so that it remains free of cockroaches, rats and other insects measures.

How to keep utensils clean?

• Clean utensils used while in the middle of cooking food for microorganisms have the opportunity to grow.
• Disinfect the table and cutting tools, especially after cutting raw meat or seafood.
• Clean utensils with hot water and detergent with the help of a clean cloth or brush. After rinsing with clean water properly. Then let them air dry. You can also clean with a clean, dry cloth. Remember, microbes thrive in moist places. Therefore, never leave them wet.

second key to the safety of food- separate raw and cooked

well-cooked food is free of microorganisms. Raw food, especially meat, poultry and seafood are not. Therefore, in order to avoid "cross-contamination" (transfer oil microorganism to cooked food), keep them apart.

• Use separate utensils and cutting and cutting tools for both raw and cooked foods. • Store raw and cooked food in separate containers. Use containers that have lids.
• In the refrigerator also use separate lids raw and cooked food containers and always keep meat and seafood separateness etc. below cooked or ready to eat foods.
• Always wash your plates are used to keep raw foods.
• Never place cooked food on unwashed utensil which had been used to keep raw foods.
• When you go shopping, take enough care to keep raw meat, poultry and seafood separate from all other foods.
• If using cloth bags to take home, wash regularly and thoroughly.

third key to the safety of food- completely Cook

When cooking food thoroughly, at a temperature of 70 ° C, may be sure your food is safe to eat. This kind of thorough cooking kills almost all harmful microorganisms.

• Always cook food thoroughly to a temperature of 70 ° C, especially when cooking seafood meat, eggs, poultry, or fish.
• Bring liquid foods like soups and stews to boil so there is no doubt about the cooking temperature to be at 70 ° C
• Never leave cooking meat and poultry when still look color pink or when juices are still pink in tone. Juices should be clear, not pink. It is best to use a thermometer to check the temperature.
• Pay special attention when cooking ground beef, whole poultry meat or rolled roasts. Bacteria live everywhere in them. • Whenever used to heat food, do well too.
• The cooking in the microwave oven is performed unevenly. If you feel any place is cold in the food being cooked in the microwave, while all other parts are hot, give it a little more time to cook. These cold spots can have many bacteria.
• Also, never use plastic containers for cooking in the microwave oven as they release harmful chemicals when heated. Always use glassware for microwave cooking.

4th key food- safety Keep food at safe temperatures

There is a favorable temperature range for microorganisms in which they grow very fast and spoil your food to give diseases. This range of dangerous temperature is between 5 ° C to 60 ° C where microbes can multiply at a very fast pace. Usually your room temperature is within this temperature range. Microorganisms can not grow if it is too cold or too hot. To keep food safe, it is necessary to store below 5 ° C and here comes the role of your refrigerator. By keeping food in the fridge, that are slowing down the rate of growth of these bacteria. You, however, do not freeze to death. Refrigeration or freezing does not kill microorganisms. It only hinders their growth.

• After cooking food, do not let it stand at room temperature more than two hours.
• If you intend to serve food after cooking without refrigerate, keep him warm. This means that the temperature of cooked foods should contain more than 60 ° C. For this reason, it is always advisable to cook near your lunch.
• Keep cooked food and even those that are in the rough, but perishable, in the refrigerator below 5 ° C.
• Cool leftovers of meals and refrigerate promptly. You can cool them by spreading them like in an open tray, cutting larger pieces into smaller pieces, place in cold foods or food containers stirring continuously liquid and soups.
• However, store food in the refrigerator for too long a period. There should be a maximum of 2-3 days, depending on what everything is stored.
• Do not thaw frozen food at room temperature, defrost in the refrigerator or some other cool place.
• You can also thaw frozen foods in the microwave foods, but care must be taken so that there are no hot spots are left in food, provided they are increasingly ground for bacteria. Even if I defrosted in the microwave properly, do not wait too long and cook as soon as possible.

5th key food- safety Use Safe Water and Raw Materials

Water, ice and other raw materials used for cooking also can come contaminated with microorganisms. Toxic chemicals in them also make these harmful foods for consumption.

• Do not use untreated water from rivers and canals for cooking.
• Rain water is clean whenever it is collected in these tanks that are clean and treated for prevention of pollution, especially by birds and animals.
• Treat water before using it for cooking. This can be done by boiling, chlorination and filtration.
• Always cover tanks and other containers filled with water.
• Always buy fresh food, whole foods
• Wash vegetables and fruits properly, even when you eat them raw.
• If buying processed foods, check the security measures taken.
• Never use anything beyond their expiration date.
• Discard damaged or bruised areas of fruits and vegetables. These portions may contain bacteria.

You can unlock the treasure of your health with these five keys to safer food and just feel how amazing it is to be healthy!

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