Why Food Safety Matters

Ensuring that the food we prepare is safe and healthy is essential. Following proper food safety practices reduces the risk of foodborne illnesses and protects the health of those who consume your meals.

Personal Hygiene: The Foundation of Food Safety

Personal hygiene is crucial in preventing the spread of bacteria, viruses, and other pathogens that can contaminate food.

1. Hand Washing

Hand washing is the most important step in maintaining hygiene. Wash your hands thoroughly with soap and warm water:

• Before and after handling food.
• After using the toilet.
• After touching raw meat, poultry, or fish.

2. Personal Cleanliness

Maintaining personal cleanliness is equally important:

• Wear clean clothing and a clean apron when preparing food.
• Keep hair tied back or wear a hairnet to prevent hair from falling into food.
• Keep nails short and clean; avoid nail polish or false nails as they can harbour bacteria.

3. Stay Home When Unwell

If you feel unwell, especially with symptoms such as diarrhoea, vomiting, or a sore throat, avoid handling food to prevent spreading germs.

4. Cover Cuts and Wounds

Cover any cuts or wounds with waterproof bandages and, if necessary, wear disposable gloves to prevent contamination.

Preventing Cross-Contamination

Cross-contamination is a major cause of foodborne illnesses. Prevent it by following these steps:

• Use separate cutting boards and utensils for raw meat and ready-to-eat foods.
• Thoroughly clean and disinfect cutting boards, knives, and other utensils after each use.
• Regularly clean kitchen surfaces, including countertops, handles, and taps.

Safe Food Handling Practices

Handle food with care to minimise the risk of contamination:

• Use utensils instead of bare hands to handle food whenever possible.
• If you must touch food directly, ensure your hands are impeccably clean.

Proper Food Storage

Storing food correctly is essential to keep it safe:

• Keep raw meats separate from other foods to prevent cross-contamination.
• Store perishable items in the refrigerator at the correct temperature (below 5°C).
• Label and date leftovers, and use them within a safe time frame.