Food safety has always been a topic of concern to everyone. According to the "Five Key Points of Food Safety" proposed by the World Health Organization , it can effectively ensure food safety and prevent the occurrence of food-borne diseases. Let us take a look at it together.
Keep it clean
There may be many microorganisms that cause food-borne diseases on our hands, even on kitchen rags, chopping boards, and knives. Therefore, to ensure food safety, you should wash your hands before meals and after going to the toilet, clean and disinfect tableware and kitchen utensils regularly, and prevent insects and rats from getting close to the kitchen and food.
Separate raw and cooked products
Raw meat, poultry, eggs, and seafood can easily carry various viruses, bacteria, and parasites. They should be stored separately from directly consumed dairy products, canned foods, beverages, and fruits to avoid cross-infection. Handle raw and cooked products Food chopping boards and knives should also be used separately.
Food must be cooked thoroughly
Most harmful microorganisms can be killed only when food is heated to above 70°C. Therefore, it is recommended not to eat raw meat, seafood and other foods. Before eating cooked food and leftovers, you should first confirm that they have not deteriorated and then heat them thoroughly before eating them.
Preserve food at safe room temperature
Leaving leftovers at room temperature for more than 2 hours may cause rapid reproduction of microorganisms, but when the temperature of microorganisms is below 5℃ or above 60℃, their growth rate will slow down or even stop. Therefore, leftovers and perishable food should be refrigerated in time, and try to avoid thawing food at room temperature.
Ensure the safety of water and food raw materials
Try to choose fresh and high-quality ingredients, and pay attention to the integrity and shelf life of food packaging. Use safe, clean water to process and prepare food. Fruits, vegetables and other foods should be washed and rubbed in flowing water for more than 30 seconds. Peeling, blanching and other measures can reduce pesticide residues.
Source: Science Popularization Committee of Shandong Society of Food Science and Technology
