4 Steps to Prevent Food Poisoning
Food is an important source and nutrition for living life in the world. So, the quality of the food can directly affect the health of the living life. So, it is critical to handle the food properly during the whole supply chain. As food manufacturers, they can adopt the food safety management system like ISO 22000 or HACCP to safeguard the quality of their food.
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- Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
- Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.
- Fresh fruits and vegetables should be rinsed under running water.
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- Use separate cutting boards and plates for raw meat, poultry, and seafood.
- Keep raw meat, poultry, seafood, and eggs separate from all other foods in the refrigerator.
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Use the right temperature to ensure the food is properly cooked. By looking at the color and texture of food, it can’t determine if it’s safe to eat.
Example food by each right temperature is:
- Fish with fins: 145°F or cook until flesh is opaque
- Ground meats, such as beef and pork: 160°F
- All poultry, including ground chicken and turkey: 165°F
- Leftovers and casseroles: 165°F
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Bacteria reproduce quickly at room temperature or in the “Danger Zone” between 40°F and 140°F.
Example to chill the food such as:
- Warm meals should be divided into multiple clean, shallow containers to chill quickly.
- Perishable foods should be refrigerated within 2 hours. If the food has been exposed to temperatures above 90°F it should be refrigerated within 1 hour.
