Food Safety can be achieved in the following ways:-
- HAND WASHING CLEANING MAINTENANCE
2. Separate raw meat/fish/poultry from other foods.Cross-contamination can occur when bacteria are spread from one food product to another. This is especially common when handling raw meat, poultry, seafood and eggs. The key is to keep these foods and their juices away from ready to eat foods. To prevent cross- contamination, remember to:- Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator. Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Don’t reuse marinades used on raw foods unless you boil them first.
3. Cook at the temperature and timeFood is well cooked when it reaches a high enough internal temperature to kill the harmful organisms that cause harm to the body. To ensure that your foods are cooked well at all times:- Use a food thermometer to measure the internal temperature of cooked foods. Check the internal temperature in many places to make sure the meat, poultry, seafood, eggs, or dishes containing eggs are cooked to safe minimum internal temperatures. Cook ground meat or poultry until it reaches a safe internal temperature. Colour is not a reliable indicator of a safe cooking. Cook eggs until the yolk and white are firm. Only use formulas in which eggs are cooked or heated well. When cooking in a micro wave oven, cover, stir, and rotate for even cooking. If there is no turn table, rotate the dish by hand once or twice during cooking. Always permit standing time, which finishes the cooking, before checking the internal temperature with a sustenance thermometer. Food is done when it achieves the sheltered least inward temperature. Bring sauces, soups and gravy to a boil when reheating. See Also: 9 THINGS YOU SHOULD KNOW ABOUT CATFISH PRODUCTION.
4. Chill or Refrigerate foods promply.Refrigerate food as quickly as possible because cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help preserve food. Keeping a constant refrigerator temperature of 4°C or below is one of the most effective ways to reduce the risk of foodborne illnesses. Use an appliance thermometer to be sure the temperature is constantly 4°C or below and the freezer temperature is 0°C or below. To Chill Food Properly:
- Refrigerate or freeze meat, poultry eggs, seafood and other perishable within 2 hours of cooking or purchasing or within 1 hour if the temperature outside is above 30°C.
- Never thaw food at room temperature, such as on counter top. Food must be kept as a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
- Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator. Use or discard refrigerated food on regular basis.