It was New Year’s eve and all I could eat was toasted bread. The toilet was my most favorite part of the house for days. I had food poisoning.
We don’t really think much about the way our food was prepared or handled as long as it tastes good. Only when we get stomach upset do we question and start to be more conscious about food safety and sanitation.
The United States Department of Agriculture defined food-borne illness or food poisoning as an illness that comes from eating contaminated food which presents itself as flu-like symptoms: nausea, vomiting, diarrhea or fever.
It is essential to be aware and share knowledge on how to prevent food poisoning to our family members and food handlers (e.g. cook, helpers).
Here are some tips on food safety and sanitation:
HAND WASHING – Let’s get back to basics. There is a reason why we were taught how to wash hands before eating when we were in nursery school – to prevent getting sick! Before and after handling any food, wash hands under running water with soap for 20 seconds. Rub your fingers, fingernails and all the way up to your wrists. Wipe your hands with a clean dry towel or disposable napkins.
CLEAN – Sanitize kitchen counters and sink with hot water before and after food preparation. Wash utensils properly before and after using. Use warm water and soap to clean chopping boards or anything that came in contact with raw meat or food. Wash fruits and vegetables in running water. Remove outer layer of leafy vegetables before serving. Scrub firm-skin fruits like melons before cutting. Before opening canned foods and drinks, wash with soap and water.
SEPARATE – Prevent cross-contamination by using different chopping boards, plates and utensils in preparing raw, dry and cooked food. Have one chopping board for fresh produce only and another one for meat and seafood. Separate items in your grocery cart and the refrigerator. I put two baskets in my grocery cart: one for fresh produce and one for meat and seafood. This will prevent meat juices from dripping onto fruits and vegetables.
TEMPERATURE – Keep cold foods cold (below 40°F) and hot foods hot (above 140°F). Thaw frozen food in the refrigerator overnight. Cold water or microwave can also be used but food must be cooked immediately. After purchasing meat and seafood, separate in small containers before storing within two hours. This will prevent a cycle of thawing and storing when you need to cook small portions only. When marinating, keep in the refrigerator until cooking time. When reheating sauces, make sure you bring it to a boil. Cook eggs until firm. Never eat eggs that are undercooked or runny. I have clients who said their “quack” doctor prescribed six raw eggs a day. Salmonella alert!! Raw eggs should never be eaten! Inspect for cracks, wash eggs and remove dirt before cooking. Discard eggs with cracks. Chances are they’re contaminated. Store fresh eggs in the refrigerator and consume within three weeks.
Always remember: it’s better to be safe than sorry. Practice food safety wherever you are.
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