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Five Keys to Food Safety

Keep clean

Wash hands properly before handling food and often during food preparation.

Wash hands properly after going to the toilet.

Cover the wounds or cuts on hands or arms properly with waterproof plasters.

Wash and clean all surfaces, utensils and equipment used for food preparation.

Protect kitchen areas and food from insects and pests.

Separate raw food and ready-to-eat food

Store ready-to-eat foods at upper compartments to prevent it from being contaminated by the drippings of raw food.

Use separate knives and cutting boards for raw foods (like raw meat) and ready-to-eat foods (like sashimi).

Cover or wrap food properly to prevent cross contamination.

Cook food thoroughly

Cook food thoroughly, especially meat, poultry, eggs and seafood.

Reheat leftover food to 75°C or above before consumption and discard all leftovers if there is still food remained.

Consume cooked food within two hours.

Keep food at safe temperatures

Do not leave cooked food at room temperature for more than two hours.

Keep cold dishes and perishable foods such as meat, milk and egg products in refrigerator at below 4°C.

Keep hot food in heating containers (above 60°C) prior to serving.

Thaw frozen food under refrigeration.

Use safe water and raw materials

Buy raw materials from reputable shops or licensed premises.

Select fresh and wholesome foods.

Use potable water to clean raw materials.

Wash fruits and vegetables thoroughly, especially if eaten raw.

Do not use food beyond its expiry date.

The "Five Keys to Food Safety" is adopted from the World Health Organization (WHO). @highlight #cooking ,#chef #Youtube #facebookphotochallenge #chefsofinstagram #chef #cheflife #uttrakhand#entertainment #chef #bollywood