Have you ever had second thoughts before eating your favorite streetfood?
Before you take that bite, think again!
Kumainment #6 reminds the public: “Tiyaking malinis at ligtas ang ating pagkain o tubig.” In other words, it says that we need to check if the food that we are about to eat is safe.
According to the World Health Organization, “Food safety refers to limiting the presence of those hazards whether chronic or acute, that may make food injurious to the health of the consumer. Food safety is about producing, handling, storing and preparing food in such a way as to prevent infection and contamination in the food production chain, and to help ensure that food quality and wholesomeness are maintained to promote good health.”
WHO adds that 1 in 10 people become sick due to consumption of unsafe food, moreover, around 420,000 die every year as a result. Unsafe food generates a cycle of malnutrition and disease, oppressing the vulnerable groups such as the infants, children, elderly and the ill. However, this is preventable.
To secure food safety, WHO promotes safe food handling through the Five (5) Keys to Safer Food campaign:
1. KEEP CLEAN
Most microorganisms do not cause disease. However, those that cause disease is found in soil, water, animals and people. That’s why hygiene is an important part in safe food handling. Handwashing before and often during food preparation does the job, and so does washing hands after going to the toilet. Food utensils to be used in preparation should be sanitized and cleaned. One must also observe that no biological, chemical or physical contaminants may pollute the food and even the food preparation area and equipment. Also, thoroughly wash raw fruits and vegetables with tap water.
2. SEPARATE RAW AND COOKED
Poultry, raw meat and seafoods should be separated from other foods such as vegetables and fruits. Separate utensils must be used in handling raw foods, this includes separate chopping boards and knives. Further, raw foods must be stored in a separate container from those that are already cooked/prepared. Cross-contamination may occur if otherwise since raw foods, particularly poultry, meat and seafoods may contain dangerous microorganisms. That’s another reason why one should…
3. COOK THOROUGHLY
Cooking meats, poultry and seafoods kills almost all dangerous microorganisms. Researchers say that as a cooking temperature of 70°C helps ensure that the food is safe to consume.
4. KEEP FOOD AT SAFE TEMPERATURE
Temperature should be considered in storing cooked foods. Microorganisms thrive and multiply fast when the food is stored in room temperature for more than two (2) hours. Temperature between 5°C-60°C is considered as the danger zone for foods. Thus, foods should be chilled 5°C and below while cooked foods must be kept at 60°C or above.
To keep foods at safe temperature, frozen food must not be thawed at room temperature. Defrost food in the refrigerator, cold water or in the microwave. It is also not advisable to store food too long inside the refrigerator.
5. USE SAFE WATER AND RAW MATERIALS
To use safe water in handling food contributes largely to the overall safety of the food preparation. Water, and even ice, can be contaminated with dangerous microorganisms and chemicals. Individuals should be mindful of the raw materials being sold over the market, select only fresh and wholesome foods. Toxic chemicals may be formed in damaged and moldy foods. Fruits and vegetables should be washed, especially when eaten raw. Lastly, foods should not be used or consumed beyond its expiry date.
Ensuring food safety requires attention not just by the food handlers and producers, but also the consumers. Protect yourself by following WHO’s 5 Keys to Safer Food! (NO II Sheena Marie G. Talle)
