Food safe News
The following are ten golden principles of Food Safety and Hygiene proposed by the World Health Organization (WHO)
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1. Choose safe foods: Choose fresh foods; submerge fruits and vegetables and carefully clean them in clean water; peel fruits before eating. It is unsafe to use frozen foods in which ice has melted. 2. Cook foods thoroughly: Cook foods thoroughly to ensure the inner temperature reaches over 70oC or more. 3. Eat foods right after cooking: Eat foods right after cooking because the longer time foods are kept, the more harmful they become. 4. Carefully store cooked foods: If foods are kept for more than 5 hours, they should be constantly stored at temperature of over 60oC or under 10oC. It is unadvisable to reuse foods for children. 5. Thoroughly warm up cooked foods: Cooked foods after 5 hours need to be thoroughly warmed up. 6. Avoid cross-contamination between raw, cooked foods and dirty surfaces. Cooked foods may get contaminated with pathogens when directly contacting to raw foods or indirectly to dirty surfaces. 7. Clean hands before processing foods and after intervals for doing other things. If your hand is infected, bandage it closely and tightly before processing foods. 8. Keep surfaces used in food processing clean: Because foods get infected easily, any surface used in food processing need to be kept clean. Dishtowels should be boiled and regularly replaced before reuse. 9. Carefully cover foods to avoid insects and other animals: Foods should be kept in close boxes, kitchen pantries, glass cabinets…These are the best ways to protect foods. Towels used to cover cooked foods need to be washed. 10. Use clean and safe water: Clean water is colorless, odorless, tasteless and free of pathogens. Boil water before freezing it for drinking. Special attention should be paid to water used to cook foods for children. Source: http://kiengiang.vnpt.vn |
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