HOW TO PREVENT FOOD BORNE ILLNESSES CONTENT PAGE The risk of contracting food borne-illnesses can be avoided by fthe four steps below:
1.CLEAN 3.CHILL
4.COOK 2.SEPERATE CLEAN Everything used to prepare food should be cleaned prior its usage to remove potential sources of contamination.
WASH HANDS FOR AT LEAST 20 SEC USE PAPER TOWELS OR CHANGE DISH BEFORE HANDLING OR EATING FOOD LIKE CLOTHS FOR WIPING KITCHEN POULTRY,MEAT,EGGS, AND SEAFOOD. SURFACES.AVOID SPONGES AS THEY ARE HARDER TO KEEP FREE OF CLEAN AND SANITIZE ANYTHING THAT BACTERIA. YOU’LL TOUCH AND THE FOOD YOU PREPARE THOROUGHLY WASH FRESH PRODUCE UNDER RUNNING WATER TO REMOVE USE HOT SOAPY WATER FOLLOWED BY DIRT,HARMFUL BACTERIA, AND PESTICIDE CHLORINE BLEACH SOLUTION OR RESIDUE. VINEGAR.
DISCARD WORN CUTTING BOARDS AS WASH OUT LUNCH BOXES AND
BACTERIA GROWS IN HARD TO CLEAN REUSABLE GROCERY BAGS CRACKS. AFTER USE. SEPARATE Cross-contamination occurs due to the improper handling of raw meat, poultry, and seafood. Cross contamination is the spread of bacteria from one item to another. It can be prevented by: Always wash hands and kitchen utensils with hot soapy water after contact with raw meat,poultry and seafood. Marinades used on raw meat can be boiled for 1 minute after use to sterilize them for eating as a sauce with the cooked meat. Keep raw meat separate from other ready- The rest of the foods are either consumed to-eat foods. directly or discarded as food waste. Food waste accounts for a significant portion of global waste.
Seal raw meat,poultry, and seafood in airtight containers and
place them on the bottom shelves of your refrigerator to prevent juices from contaminating other foods. CHILL Food is chilled to slow down the growth of microorganisms that may make it unsafe to eat. Refrigeration greatly slows down the growth of bacteria.
Refrigerate or freeze perishables or cooked
food within two hours of preparation or Separate large amounts of leftovers into purchase small,shallow containers to allow the escape of heat.When cold,move the containers to the freezer for longer storage.
-Marinate foods in the refrigerator to slow the
growth of microorganisms. Thaw food in refrigerator, cold water, or microwave oven.
Never defrost food in room temperature for
more than an hour as it provides breeding Don’t overstuff the fridge so cold air grounds for bacteria. may circulate above and beneath the food. GUIDE FOR SERVING COLD GUIDE FOR TRAVELLING FOOD AT A POTLUCK WITH COLD FOODS: MEAL,BARBECUE,OR PICNIC:
COLD FOODS SHOULD BE KEPT AT 4 DEGREE KEEP FOOD REFRIGERATED OR IN A FREEZER
CELSIUS OR COLDER. UNTIL YOU’RE READY TO GO.
ALWAYS USE ICE OR COLD PACKS AND FILL YOUR
COOLER WITH FOOD TO MAINTAIN ITS COLD TEMPERATURE PLACE CONTAINERS OF COLD FOOD ON ICE TO IF POSSIBLE, KEEP COOLER IN THE AIR ENSURE THEY STAY COLD. CONDITIONED PASSENGER COMPARTMENT OF A CAR RATHER THAN A HOT TRUNK.
REFRIGERATE LEFTOVERS FROM RESTAURANTS
WITHIN TWO HOURS OF SERVING.
KEEP MILK CONTAINING PRODUCTS AND UNCOOKED MEAT WHEN RUNNING ERRANDS DO GROCERY SHOPPING REFRIGERATED. DON’T SERVE IF REFRIGERATION IS NOT LAST AND SELECT YOUR PERISHABLE FOOD LAST POSSIBLE. WHILE SHOPPING. COOK Microorganisms living in food are killed when food is heated to the proper temperature.It is important to cook food to prevent food-borne illnesses from developing.
Ensure food is cooked to the correct internal Do not eat undercooked food.If possible, temperature to avoid bacterial growth.This cook it for longer or discard it. temperature various for different foods (safe cooking temperature).After cooking keep food out of the “danger zone” (between 4 degrees celsius to 60 degrees celsius) by preparing them quickly and Keep all hot foods hot before serving (soups,hot serving them immediately. dips, etc.) If traveling with hot foods, keep them in insulated thermal containers.
When serving hot food buffet-style,keep it Use a clean digital thermometer to measure the internal temperature of cooked foods hot (at 60 degrees celsius) with slow cookers, to ensure they are cooked all the way and warming trays. through.Insert
