Should You Eat When You Have A Fever Four Ways to Keep Your Food Safe

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Four Ways to Keep Your Food Safe

There is an old English saying, “Food cooked with passion and served with love is divine.” Trust me, this is still true today! Every food enthusiast (like you and me) knows very well that the soul of any good cuisine lies in the right combination of spices and fresh natural ingredients. But while cooking food we can sometimes miss an even more important ingredient and that doesn’t tamper with the spirit of our recipe. Yes, I am talking about food safety and hygiene. Extreme care should be taken when handling food and a high level of hygiene and food safety should be maintained in our kitchen and home.

Food contamination can occur at any stage, be it harvesting, processing, preparation, storage or transportation. Foodborne diseases are often common where low standards of hygiene are used. According to statistics released by the World Health Organization, one in ten people fall ill every year due to foodborne illness. These diseases can be fatal especially in young children.

Some basic rules should be followed while handling food:

Clean: Wash hands and surfaces frequently.

Separate: Do not cross-contaminate.

Cook: Cook to the right temperature.

Chill: Refrigerate immediately.

Clean: Wash hands and surfaces frequently.

Wash your hands thoroughly with soap before coming in contact with food. This eliminates the transfer of germs from your hands to the food. All vegetables and fruits should be washed in cold water before use. Kitchen counters and surfaces are prime places that can contaminate food if they are dirty. These areas must be thoroughly cleaned, including equipment used for food preparation.

If you are sick or suffering from colds and flu, you should avoid cooking and handling food. When someone has symptoms of diarrhea, vomiting or jaundice, they should stay away from the workplace. And if they have a sore throat and fever, they should be prevented from preparing and serving food. This is worrisome because these people can potentially spread disease to people who eat food served by their establishments. “Foodborne pathogens such as norovirus, hepatitis A and Shigella are often spread through food from sick workers to restaurant patrons,” says Martin Bucknawes, Extension food-safety specialist. These recommendations are not just for foodservice or retail food establishments, but also for people who cook for their families and those who care for children or work in aged care facilities. Use of hand sanitizer and tissue paper should be encouraged for all age groups.

Separate: Do not cross-contaminate.

Keep raw and cooked foods separate during storage and preparation to avoid cross contamination. Food should be stored in covered containers in the fridge, and raw meat and poultry should be placed at the bottom of the fridge so that juices do not contaminate the food in the lower cupboards. Do not put cooked meat back on the plate over raw meat.

Cook: Cook to the right temperature.

If you eat poultry, seafood and meat, you should be careful when cooking them. They should be thoroughly cooked to the correct temperature before eating. To confirm, insert a skewer into the center of the meat and check that the meat is not pink. Juice should run clear. They are signs of well-cooked meat. Eating raw meat can cause food poisoning.

Over the years, microwaves have been used in our kitchens to cook and reheat food. You can cover your food with good quality food wrapping paper, which prevents the food from drying out when reheated. Make sure the reheated food is getting hot and steaming. This means you have eliminated the risk of bacteria and other pathogens.

Chill: Refrigerate immediately.

If you are going to store your raw food in the fridge, wrap it in food wrapping paper that absorbs moisture and prevents juices from dripping, and keep it below 5 degrees Celsius. You can help keep your family safe from household food poisoning. Cold temperatures slow down the growth of bacteria. So it is important to cool the food immediately and properly. Refrigerate perishables within two hours.

Many food borne diseases can be prevented by healthy and hygienic eating habits. These habits should be incorporated into your daily lifestyle and should be taught to children as well. These are small steps that go a long way and make a big difference in your overall well-being.

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