Knowledge of food safety at home can prevent various food-borne illnesses. Know more…
Foods tend to get contaminated at home during handling/storing/cooking / processing.
8 Common Avoidable Mistakes that Make Home Food Unsafe for Consumption
We wash hands before and after handling foods but often don’t clean back of hands and nails. Germs from these areas can get into food.
We forget to check ‘Best Before’ date given on perishable canned / packaged foods before use.
These spoiled foods lead to food poisoning.
Unintentional cross-contamination of food. When raw meats, fish, poultry, and ready-to-eat foods are kept together, pathogens from raw foods contaminate foods kept nearby...
Keep raw foods separate from other food items in a covered / packed condition to prevent transfer of bacteria.
Peeling raw fruits, vegetables without prior cleaning.
Wash them thoroughly under running water before peeling and cutting.
Marinating food at room temperature. Pathogens multiply faster on marinated food at room temperature.
Tuck them inside fridge as soon as possible to prevent spoilage.
Undercooking ready-to-cook frozen food. All packaged foods have cooking guidelines on the label.
If instructions related to temperature and time period for cooking are not followed, then it is not fit for consumption.
Delay in putting leftover cooked foods into refrigerator.
Ideally, leftover foods should go inside fridge within 2 hours of cooking.
Consume leftover cooked food kept in fridge after several days.
Even if the food is inside fridge we must consume it within 2-3 days of cooking.
Along with these food safety measures, we must ensure that utensils, cutting boards and knives, food containers which come in direct contact with food are clean.