World Health Day

Tips on food safety

7 April 2015 - World Health Day

Buy quality food

  • Buy fresh food from reliable suppliers with clean premises.
  • Always check expiry dates of raw material and processed food.
  • Do not buy products in damaged, dented, puffed or leaking cans and tetra packs.

Cleanliness is a must

  • Wash your cutting boards, dishes, utensils and counter tops with soap and hot water before and after cooking. Use separate cutting boards for fruits/vegetables and raw meat, poultry and seafood.
  • Do not use cutting boards with cracks or scars.
  • Keep the refrigerator clean and dry.
  • Clean the lids of canned foods before opening.
  • Wash kitchen cloth towels daily with soap and hot water and dry them before using. Damp and dirty towels are breeding grounds for harmful bacteria.
  • Clean kitchen sink drains thoroughly, daily as they could harbor harmful bacteria.
  • Do not leave food around as it may attract insects, bacteria or vermin.
  • Do not allow pets in the kitchen. Keep kitchen free of insects and pests.

Store food correctly

  • Do not leave cooked food at room temperature for more than two hours.
  • Always store food in covered containers in the refrigerator or freezer.
  • Do not over-stuff the refrigerator or freezer. Good airflow inside the refrigerator is important for effective cooling and keeping food safe.
  • Keep the refrigerator temperature at or below 5 °C.
  • Separate raw meat, poultry, seafood and eggs from other food in your grocery bags and in your refrigerator.
  • Refrigerate or freeze meat, poultry, eggs, seafood and other perishables within 2 hours of cooking or purchasing and in summers, even sooner.
  • Separate raw and cooked food.
  • Clean and clear the refrigerated regularly to ensure that the stored food is either used or discarded.

Defrost the right way

  • Never thaw food at room temperature. Defrost food in the refrigerator, cold water or in the microwave.
  • Cook food immediately after thawing.
  • Keep meat and seafood in the refrigerator while marinating.

Cook food thoroughly

  • Always use safe water and fresh raw material to cook food.
  • Cook food thoroughly to kill germs that cause food poisoning.
  • If you are not sure about the quality of the drinking water, boil water for at least 5 minutes.

When food is cooked

  • Serve food while it is hot.
  • Refrigerate leftover cooked food within two hours.
  • Before consuming refrigerator food, reheat thoroughly above 75 °C.
  • If you are unsure of how long your leftovers have been in the refrigerator, do not eat that food.

Maintain personal hygiene

  • Always wash hands with warm water and soap for at least 20 seconds before and after handling food. Dry with a paper towel or clean cloth.
  • Wear disposable gloves if you have a cut or sore on fingers.
  • Do not cook if you are suffering from respiratory illness.