COOKING RECIPE PRESENTATION

Tips for Safer Food

start

food diseases

More than 200 known diseases are transmitted through food

How can we avoid these diseases?

Five tips for safer food

Keep Clean; Separate raw and processed; Cook thoroughly; Keep food at safe temperatures; and Use safe water and raw materials

Keep clean

1. Wash hands before handling food and often during food preparation;
2. Wash hands after using the toilet;
3. Clean and sanitize all surfaces, equipment, and cooking materials for food preparation;
4. Avoid entry of pests, insects and other animals.

Wash hands

Clean and sanitize surfaces

+ info

Prevent pest entry

Clean and sanitize utensils

Separate raw and processed

1. Separate raw ingredients from processed ones;
2. Use separate equipment and utensils for handling raw foods/ingredients;
3. Store food in containers to avoid contact between raw and processed products

+ info

Process thoroughly

1. Homogenize
2. Pasteurize
1. Low temperature long time (LTLT)/ Batch pasteurization
2. High Temperature Short time (HTST)/ Flash pasteurization
3. Ultra-High temperature (UHT)
4. Canned sterilization
3. Churn

https://dairypulse.org/pasteurization/

https://www.merriam-webster.com/dictionary/churn

KEEP FOOD AT SAFE TEMPERATURES

REFrigerate promptly

DO NOT THAW AT ROOM TEMP

DO NOT LEAVE COOKED FOOD AT ROOM TEMP FOR MORE THAN 2 HOURS

KEEP FOOD PIPING HOT PRIOR TO SERVING

use safe water and raw materials

Use safe or treated water

Select fresh and wholesome foods

Choose foods processed for safety, such as pasteurized milk

Chickpea flour

Wash fruits and vegetables, especially if eaten raw

Do not use food beyond expiry date

Remember...

When in doubt...

throw it out!

THANK YOU!

References

Center for Disease Control and Prevention. (2002). Hygiene Fast Facts. https://www.cdc.gov/hygiene/fast-facts.html Department of Health (n.d.) How to make drinking water safe. https://www.officialgazette.gov.ph/images/uploads/drinkingwater.png World Health Organization. (15 May 2006). Five Keys to Safer Food Manual. https://www.who.int/publications/i/item/9789241594639

Why wash hands?

• It only takes 15-20 pathogenic bacteria to make one sick!
• washing hands with soap and water could reduce deaths from diarrheal disease by up to 50%!

• Rub hands with soap at least 20 seconds, then rinse

• Do not forget between fingers and fingernails!
• Best to wipe wet or damp hands with clean cloth

I thought I thaw...

• Never thaw at room temperature or using hot water to thaw fast
• Germs start to multiply when food becomes warmer than 4°C

• Plan ahead: Thaw in the refrigerator at constant temperature 4°C or below
• Submerge in cold water and replace every 30 minutes
• modern microwaves have 'thaw' option

Making drinking water safe

Water can be treated to make it safe and potable

• Let it stand (if cloudy)
• Filter

• Boil for 2 minutes
• Chlorinate (2 drops 5% Cl/Liter)
• must have faint smell after 1 hour

Cross-contamination

• a term used to describe the transfer of microorganisms from raw to cooked food
• Can occur before, during, and after meal preparation or consumption

• Store raw foods (meat, poultry, seafoods) separately from cooked or ready-to-eat (RTE) foods
• Use containers to avoid meat juices from contaminating other cooked or RTE foods