Food hygiene covers all health-related practices, principles, and methods applied to ensure food is free from unwanted substances and agents that cause illness. Effective food hygiene is essential for stopping foodborne sicknesses, which are a major health challenge, especially in many developing nations.

Definitions

• Food Hygiene: Refers to all health-focused actions, rules, and procedures established to make sure food is free from any source of contamination or disease-causing germs.

• Food Safety: The techniques for managing, preparing, and storing food in ways that prevent getting sick or infected from it.

Key Considerations in Food Safety

• Maintain Cleanliness: Ensure cleaning of areas and tools used for preparing and serving food.

• Separate Raw and Cooked Foods: Prevent mixing by keeping uncooked and cooked items apart.

• Cook Food Thoroughly: Heating food properly kills harmful germs.

• Keep Food at Safe Temperatures: Store food at temperatures that limit germ growth.

• Hand Washing: Always wash hands, particularly before handling food and after using the restroom.

• Use Safe Water and Raw Materials: Make sure water and ingredients are safe and not contaminated.

Maintaining a Clean Environment and Utensils

• Keep the food selling area and location clean; all work surfaces should be non-absorbent, simple to clean, and off the ground.

• Selling locations should be located away from waste areas, toilets, uncovered drains, and animals.

• Use lidded trash bins and empty them often.

• Provide necessary facilities to promote hygiene, such as restrooms, handwashing spots, secure water access, and drainage.

• Protect food from dust, flying insects, dirt, and direct sunlight.

• Wash hands before touching food and frequently while preparing it.

• Wash hands after using the toilet.

• Clean and sanitize all surfaces and equipment used for preparing food.

• Protect kitchen spaces and food from pests like flies, insects, and other animals.

Cooking Food Thoroughly

• Cook food completely, especially items like meat, poultry, eggs, and seafood.

• Bring liquid foods such as soups and stews to a boil to confirm they reach 70°C.

• For meat and poultry, check that the liquids are clear, not pink.

• Ideally, use a food thermometer to verify internal heat levels.

• Reheat previously cooked food completely before serving again.

• Proper cooking destroys nearly all harmful microorganisms.

• Foods needing particular attention include ground meats, rolled meat roasts, large meat cuts, and whole birds.

Separating Raw and Cooked Foods

• Keep raw meat, poultry, and seafood separate from other types of food.

• Use distinct tools and equipment, such as knives and cutting boards, specifically for handling raw items.

• Store food in containers to prevent raw items from touching prepared food.

Keeping Food at Safe Temperatures

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

• Quickly refrigerate all cooked and easily spoiled food, preferably below 5°C.

• Keep cooked food hot, over 60°C, before serving.

• Avoid storing food for extended periods, even when refrigerated.

• Microorganisms can multiply rapidly if food is stored at room temperature.

• Maintaining food temperature below 5°C or above 60°C slows down or stops the growth of microorganisms.

• Some dangerous microorganisms can still grow even below 5°C.

Using Safe Water and Raw Materials

• Use water that is safe to drink or treat it to make it safe.

• Choose food products that are fresh and healthy.

• Select foods processed for safety, like pasteurized milk.

• Wash fruits and vegetables, particularly if they will be eaten uncooked.

• Do not use food past its expiration date.

• Ingredients, including water and ice, can be contaminated by dangerous germs and chemicals.

• Poisonous chemicals can form in food that is damaged or moldy.

• Careful selection of ingredients and simple steps like washing and peeling can reduce or remove risks.