Food Hygiene Tip 1: Select the food you buy carefully
Food in damaged packing and expired can be contamined by micro-organisms . Food that has turned mouldy may contain toxins that can cause health problems. Thus, exercising care in food selection can reduce the risk of food poisoning.
Tips:
(Information above is obtained from Agri-Food and Veterinary Authority (AVA)website)
Tips:
- Buy your food from established and reliable retail establishments.
- Select food that has not passed its expiry date, as shown on the packaging.
- Do not buy chilled or frozen food that is displayed at room temperature.
- Select frozen food that has been stored below the load line of the freezing unit to avoid temperature abuse.
- Do not choose canned food that is badly dented or bloated.
- Avoid food packaging that is torn, leaking or infested with insects.
- Do not buy food that has turned mouldy or rancid. It may be contaminated with harmful mycotoxins.
- Check that bottled milk or drinks are tightly sealed.
- Buy eggs that are clean. Avoid cracked eggs as bacteria can enter eggs through the cracks.
(Information above is obtained from Agri-Food and Veterinary Authority (AVA)website)
Food Hygiene Tip 2: How does cross-contamination in food occur?
Food to Food
Raw perishable food can contain harmful bacteria. For instance, raw meats contain a large number of naturally occurring bacteria such as Salmonella, Listeria and Campulobacte, which cause foodborne illness. Hence, harmful bacteria can be transferred from raw to cooked or ready-to-eat food.
For example:
Bacteria are able to multiply in cracks and crevices found in equipment. If kitchen equipment and utensils are improperly cleaned, the bacteria can be transferred to another food. For example:
Work surfaces such as kitchen tabletops may contain bacteria as a result of contact with dirty equipment, raw food and people. If the surface is not cleaned thoroughly, the bacteria would contaminate any food that is in contact with the surface. For example:
People can be a source of cross-contamination to food. This is because harmful bacteria live in and on our bodies, especially on and around our faces, hands and on our clothing. As they are usually present in small numbers, they do not make us sick. If these bacteria are transferred from our bodies or clothes to food and allow to multiply, the food can become unsafe. For example:
Raw perishable food can contain harmful bacteria. For instance, raw meats contain a large number of naturally occurring bacteria such as Salmonella, Listeria and Campulobacte, which cause foodborne illness. Hence, harmful bacteria can be transferred from raw to cooked or ready-to-eat food.
For example:
- Meat drippings from raw meat placed on the top shelf of the refrigerator may drip onto ready-to-eat food that is placed on a lower shelf.
- Placing improperly packed raw food next to ready-to-eat or cooked food in the refrigerator.
Bacteria are able to multiply in cracks and crevices found in equipment. If kitchen equipment and utensils are improperly cleaned, the bacteria can be transferred to another food. For example:
- Use of the same knife and cutting board for cutting different types of food such as raw food, followed by ready-to-eat food (e.g. salads) without thorough washing of the knife and cutting boards.
Work surfaces such as kitchen tabletops may contain bacteria as a result of contact with dirty equipment, raw food and people. If the surface is not cleaned thoroughly, the bacteria would contaminate any food that is in contact with the surface. For example:
- Cartons that are stored on the floor would contaminate the surfaces if next placed on the tabletops.
People can be a source of cross-contamination to food. This is because harmful bacteria live in and on our bodies, especially on and around our faces, hands and on our clothing. As they are usually present in small numbers, they do not make us sick. If these bacteria are transferred from our bodies or clothes to food and allow to multiply, the food can become unsafe. For example:
- Touching of raw meats and followed by slicing of cooked hams without washing hands between tasks.
- Inadequate hand washing and poor personal hygiene of food handlers.
(Information above is obtained from Agri-Food and Veterinary Authority (AVA) website)
Food Hygiene Tip 3: Individual Responsibility - Personal Hygiene
(Produced by the Central District Health Department, Boise, ID, USA)
Food Hygiene Tip 4 : It's not just about washing hands! Learn the correct techniques.
(Produced by ITE College East)
