Introduction
Safe food preparation is crucial to avoid food borne illness especially food poisoning episode.
Factors that contribute to food poisoning are :
-
Food which is contaminated with micro-organisms from :
- faeces
- soil
- water
- rats, mice
- insects and pests
- domestic farm animals
- humans, through their hands.
-
Micro-organism are able to grow and multiple in your foods. To multiply, micro-organisms need :
- food
- water
- time
- suitable temperature.
-
Your hand is one of the common means of transferring micro-organisms from one place to another.
Hence, food poisoning can be avoided by practicing the 5 guides to safer food.
Symptoms
The symptoms for food poisoning are :
- stomach pains
- vomiting
- diarrhoea.
The symptoms may occur very quickly after eating the food, or symptoms occur 24-72 hours after the food has been eaten.
Foodborne disease can lead to long term health problems. Very severe diseases can be caused by contaminated food including :
- cancer
- arthritis
- neurological disorders.
Food poisoning should not be taken lightly because it may cause death.
GUIDANCE
1. Keep Clean
What should you do?
-
Wash your hands before handling food and often during food preparation.
-
Wash your hands after going to the toilet.
-
Wash and sanitize all surfaces and equipment used for food preparation properly.
-
Protect kitchen areas and food from insects, pests and other animals.
7 Steps To Wash Your Hands
Why?
While most micro-organisms do not cause disease, dangerous micro-organisms are widely found in :
-
soil
-
water
-
animals
-
people.
These micro-organism are carried on :
-
hands
-
wiping cloths
-
utensils, especially cutting boards.
The slightest contact can transfer them to food and cause food borne diseases.
2. Separate Raw and Cooked Food
What should you do?
-
Separate raw meat, poultry and seafood from cooked foods or other foods consumed raw such as salad or cut fruits.
-
Use separate equipment and utensils such as knives and cutting boards for handling raw foods.
-
Store food in covered containers to avoid contact between raw and prepared foods.
Why?
Raw food, especially meat, poultry and seafood, and their juices may contain dangerous micro-organisms which may be transferred onto other foods during food preparation and storage.
3. Cook Thoroughly
What should you do?
-
Cook food thoroughly, especially meat, poultry, egg and seafood.
-
Bring foods like soups and stews to boiling. For meat and poultry, make sure that juices are clear, not pink.
-
Reheat cooked food thoroughly.
-
Cook minced meat, rolled roasts large joints of meat and whole poultry thoroughly.
Why?
-
Proper cooking kills almost all dangerous micro-organisms.
-
Studies have shown that cooking food to a temperature of 70°C can help to ensure it is safe for consumption.
-
4. Keep Food At Safe Temperature
What should you do?
-
Refrigerate promptly all cooked and perishable food (preferably 5°C).
-
Keep cooked food piping hot (above 60°C prior to serving).
-
Do not leave cooked food at room temperature for more than 2 hours.
-
Do not store leftover food in the refrigerator for longer than 3 days.
-
Do not thaw frozen food at room temperature.
Why?
-
Micro-organisms can multiply very quickly in food stored at room temperatures. The growth of micro-organisms is slowed down below 5°C or above 60°C.
-
Some dangerous micro-organisms still grow below 5°C.
5. Use Safe Water and Raw Materials
What should you do?
-
Use safe water or treat it to make it safe.
-
Select fresh and wholesome foods.
-
Wash fruits and vegetables, especially if eaten raw
-
Wash and peel fruits.
-
Do not use food beyond its expiry date.
Why?
-
Raw materials, including water and ice, may be contaminated with dangerous microorganisms and chemicals.
-
Toxic chemicals may be formed in damaged and mouldy foods.
5 Guide To Safer Food
References :
- Five keys to safer foods. 2006. Department of food safety, zoonoses and foodborne diseases. World Health Organization.
- Lima Panduan Makanan Yang Selamat, Bahagian Keselamatan dan Kualiti Makanan, Kementerian Kesihatan Malaysia, 2011.
- J. Schlundt(1), H. Toyofuku (2), J. Jansen (2) & S.A. Herbst(3) Emerging food borne zoonoses. Journal of Revision Science and Technology of Epidemiology. 2004. 513-533.
- Ana Maruši?. Food safety and security: what were favourite topics for research in the last decade?. Journal of Global Health. 2011.72-78.
| Last reviewed | : | 22 January 2014 |
| Translator | : | Mr. Mohd Nurul Haryadie bin Mazuki |
