5 WAYS TO KEEP FOOD SAFE IN SUMMERS
Contaminated food, causes infections and diseases that range from diarrhoea, cramps to jaundice and typhoid
KEEP CLEAN
Wash hands before handling food, during preparation Wash hands after going to toilet, handling pets etc. Sanitise all surfaces, equipment Protect kitchen, food from insects, pets Why? Microorganisms in soil, water, etc., passed on to hands, wiping cloths, utensils
SEPARATE RAW, COOKED FOOD
Keep raw meat, poultry and seafood separate from other foods to stop crosscontamination Separate equipment, utensils to handle raw food Store food in containers Why? Meat, poultry and seafood and their juices contain dangerous micro
organisms
COOK THOROUGHLY
Meat, poultry, eggs and seafood should be properly cooked Boil foods like soups and stews Meat and poultry juices should be clear, not pink Reheat cooked food thoroughly Why? Cooking food to 70 degrees Celsius can help ensure it is safe for consumption.
FOOD AT SAFE TEMPERATURES
Refrigerate all cooked and perishable foods below 5 degrees Celsius Danger zone is between 5 degrees and 60 degrees Celsius Don’t leave cooked food at room temperature for more than 2 hours Why? Microorganisms multiply very quickly if food is stored at room temperature.
USE CLEAN SAFE WATER, RAW MATERIALS
Use safe water or treat it to make it safe Select fresh and wholesome foods Choose processed foods for safety Wash fruits, vegetables under running water Why? Raw materials, including water and ice, may be contaminated with dangerous microorganisms