The World Health Organization (WHO) has long started the food safety brigade. Their ultimate goal is to alleviate the health status and prevent food-borne diseases worldwide.
In this article by www.americangr.com we’ll show you 5 timely WHO Food Safety keys for 2019:
Keep it clean.
Bacteria in a plate start to multiply as fast as 2 minutes after leaving it in the kitchen sink. This is the reason why there should be no dirty plates left embanked. Bacteria may multiply and even penetrate to the inner materials of plates, utensils, and cutleries. The best thing to do right after using kitchen wares is to wash them immediately and soak them with hot water to ensure that there are little to no left.
Have you ever heard of salmonella? It is a live bacteria living in raw meat particularly because it has been contaminated with feces. It is a hard one to conquer since salmonella infection can lead to fatality. Though, there are ways to prevent it. Start by separating raw from cooked food. This will help eliminate bacterial congestion and preserve the shelf life of the raw food. How about raw asian food? Raw asian food such as the Japanese Sushi, is made of cooked rice with raw meat. How do we guarantee safety on that? Actually, Sushi is generally healthy and safe. Salmon meat—the ones we see on sushi’s—are meat easily cooked with hot temperature and soy sauce. Most often, this process of separating raw from cooked food should be applied if you are the one serving the food or keeping it in storage.
Different types of meat needs different temperature before they are thorougly cooked. For example, Chicken meat needs an hour or so before being fully cooked—rushing may leave its bones and inner meat still fresh and quite bloody. Food not cooked completely may lead to bacteria intake which may probably cause viral infections and even food poisoning.
Cooking temperature, serving temperature, and storage temperature are all different things. Cooking temperature needs to reach at least 100 degrees to ensure safety (depending on the type of meat used) or else the food may be half-cooked or still raw on the inside. Serving temperature varies depending on the food being served—sometimes food requires keeping it hot since it would preserve its flavor and crunch and sometimes food served cold can produce bacteria called salmonella and bacillus cereus.
Safe materials and ingredients.
Upon serving food, sanitize all cooking equipment and kitchen wares to be used; don’t forget to include and ensure the cleanliness of your kitchen sink as well—it is where all the wet dirty stuff is being done, so better keep it sanitized. Also, make sure that the ingredients are properly cleaned and washed, so it wouldn’t affect the nutrient content of the food and it will be safe for those who will consume it.
Keeping these 5 Food Safety keys from WHO will not only help you but also the people you eat with. Always prioritize food safety to prevent untimely illnesses and expenses as well.
Start with yourself. Start from your own kitchen sink!
Be one with the WHO and help make the world a healthier place to live in.