If you think every food that you eat is safe, think again. We all know that food is one of the basic essential needs of a human being. Food provides nutrients and energy to our bodies and it boosts our immune system as well. However, when foods are poorly prepared and mishandled, it can lead to intoxication and poisoning. These unsafe foods may carry dangerous foodborne microorganisms and other chemical toxins unfit for human consumption. Knowing these, how can we make sure that our food is safe?

The World Health Organization (WHO)  establishes the five key steps for safer food to ensure food safety. Food safety refers to the handling, preparation, and storage of food to prevent and reduce its risk of contamination. Listed below are the five key steps and recommendations on how to do them:

STEP 1 – KEEP FOOD CLEAN.

Keeping the kitchen, food items, kitchen utensils, and hands clean is the most essential step in preparing food. Always wash hands before handling foods, as dangerous microorganisms are often carried by the hands and can be transported freely. Kitchen utensils tend to be a medium in transfer contaminants from one food to another as well. Remember to wash them thoroughly before using and dry them with a clean towel as microorganisms grow fast in a damp surfaces.

STEP 2 – SEPARATE RAW AND COOKED FOOD ITEMS

Separate raw and cooked foods to reduce cross-contamination of foodborne microorganisms. Raw meats, poultry and seafoods should be separated from other foods for their juices may cause contamination during food preparation.

STEP 3 – COOK FOOD THOROUGHLY

Studies show that cooking food to a temperature of at least 70 degrees Celsius can ensure that almost all hazardous microorganisms are killed. Minced meat, poultry, and large joints of meat are some food items that need more cooking time.

STEP 4 – KEEP FOOD AT SAFE TEMPERATURES

Microorganisms can multiply quickly in foods that are in room temperature. As such, it is important to always keep food at safe temperatures. Holding food at temperatures below five degrees or above 60 degrees Celsius, aid in slowing down or stopping the growth of microorganisms. Remember that storage practices vary greatly depending on the food item.

STEP 5 - USE SAFE WATER AND RAW MATERIALS IN PREPARATION OF FOOD

Raw materials, including water and ice, can be contaminated with dangerous microorganisms and chemicals, too. Toxic chemicals may be formed in damaged and moldy foods, thus, it is recommended to always use safe water and raw materials to reduce the risk of acquiring  an illness or a disease.

Proper handling and preparation of food is the key to foodborne disease prevention. It is very important to always observe cleanliness and prioritize food safety in your working area to avoid obtaining these dangerous microorganisms. Follow these key steps to enjoy eating while knowing your food is safe. (AVETPatriarca)