Food borne diseases can be harmful to our health. Such diseases are easily preventable; by adopting the following basic food safety practices!
Washing our hands and utensils before cooking may seem so simple, but we often forget to do this simple task when we are short on time. Remember to clean your vessels and cooking equipment frequently to prevent illnesses due to insects and pests.
Raw vs. cooked
Raw food, especially meat, may contain deadly bacteria. To keep them from transferring to other food items, keep raw and cooked food separately and use different equipment to cut and prepare raw meat.
There are certain foods which, if not stored and cooked correctly, may put you at risk for food poisoning. These include meat, dairy, eggs and seafood. Cook them adequately and always store them in the fridge or freezer (whether raw or cooked). Avoid consuming or preparing food with raw eggs, as they may contain harmful bacteria.
Cooking time matters
Cook food, especially eggs, meat and seafood completely, until they lose the pink shade and become white. The juices should be clear, which indicates the food is thoroughly cooked. Stews and soups should be boiled until they reach 70°C.
Reheating is important
When you take food out of refrigeration, reheat it until steaming hot to ensure safety. Check for even heating, not just at the bottom or edges of the pot.
Following these simple but effective practices will help you keep all your food safe and healthy!