Ensuring safe and nutritious food
Dietitics day 10th Jan 2018
Food safety is aNever taste your food to check if it has spoiled. You can’t taste, see or even smell the bacteria that causes food poisoning, and tasting just a tiny bit of contaminated food can cause serious illness. Throw away all expired food before harmful bacteria grows. shared responsibility. It is important to work all along the food production chain – from farmers and manufacturers to vendors and consumers.
Unsafe food can lead to food borne and water borne diarrhoeal diseases. Also Chemical or toxin contamination can cause acute poisoning or chronic diseases like cancer.
WHO’s Five keys to safer food offer practical guidance to vendors and consumers for handling and preparing food:
Check quality of food ingredients while purchasing Check use-by dates and labels of packed food
Key 1: Keep clean raw fruits and veges and keep the working surfaces clean.
Key 2: Separate raw and cooked food
Key 3: Cook food thoroughly reheat leftovers thoroughly so that they are steaming
Key 4: Keep food at safe temperatures. Refrigerate food promptly and properly.Refrigerate cooked food within 2 hours of preparation
Key 5: Use safe water and raw materials.
It is important to alert people working in different government sectors, farmers, manufacturers, retailers, health practitioners – as well as consumers – about the importance of food safety, and the part each can play in ensuring that everyone can feel confident that the food on their plate is safe to eat.
Never taste your food to check if it has spoiled. You can’t taste, see or even smell the bacteria that causes food poisoning, and tasting just a tiny bit of contaminated food can cause serious illness. Throw away all expired food before harmful bacteria grows.
Safe food = Healthy lives