HOW TO GUARANTEE OUR FOOD SAFETY?

Keep in mind the five keys below recommended by WHO for food safety and you can keep most food-borne health threats away. 1. Keep clean Wash hands before cooking: dampen hands with running water, then keep rubbing the hands with liquid soap for at least 20 seconds, then rinse hands by running water and finally, dry hands with clean dry tissue or towel thoroughly. Electric hand dryer is also a good choice, but do not rub your hands when drying. Wash hands after taking actions as follows: go to toilet, treat raw meat or poultry, blow nose, use chemicals, touch pets and smoke. Wash the chopping block with hot soap water each time after using it. Disinfect kitchen console, dinner sets and other equipment using solution with 5ml household chlorine disinfectant and 750ml water. Wash the dinner sets less than two hours after meal. 2. Separate raw and cooked Raw meat, poultry and sea food should be separately bought and stored in specific layer in the lower part of the refrigerator. Keep raw food from touching the cooked by using separate containers or utensils. Prepare independent sets of processing equipment for raw and cooked. 3. Cook thoroughly Cook food, especially meat, thoroughly. Boil eggs and sea food. Never eat raw eggs. Make sure the temperature reaches 70℃ and keep boiling for at least a minute when making soap or stew. Guarantee that the juice of the meat is clear rather than light red. Use a food thermometer to determine whether or not cooked. Insert the thermometer into the thickest part of the center of the meat, without touching bones or the inside of utensils. Clean and disinfect the thermometer after use. Make sure to heat the food thoroughly when reheating and keep the temperature over 60℃. 4. Keep food at safe temperatures Do not leave cooked food at room temperature for more than 2 hours, or at 32+℃ for more than 1 hour. Make sure the temperature of freezing layer is below 0℃ and refrigerating layer is between 1 and 4℃. Refrigerate cooked and perishable food promptly. Repack cooked food of large amount into smaller servings and refrigerate them. Retain the original package of the raw meat for refrigerating. Store food in covered containers or bags for refrigerating. Unfreeze the frozen food slowly in refrigerating layer. You can also pack it with a waterproof bag and immerse it entirely into cool water, then change water per 30 minutes. Also could be used is the unfreezing function of a microwave oven. Cook the food immediately after unfrozen. Do not store left-over cuisine in the refrigerator for over 3 days. Do not reheat the food more than once. 5. Use safe water and raw materials Make sure the water source is safe and reliable. Wash vegetables and fruits thoroughly with safe drinkable water. Wash fruits with skin using clean running water before peeling or cutting and then dry them with a clean towel or tissue. Peel, remove the hurt and broken parts as possible before you eat. Remove the outer leaves of cabbages.