Why is food safety IMPORTANT?
Whoever consumes the food is protected from the risk of food borne illnesses.
The food we consume play a SIGNIFICANT role in our basic functionalities and hence the need to EAT HEALTHY and SAFE FOOD.
Whoever consumes the food is protected from the risk of food borne illnesses.
The food we consume play a SIGNIFICANT role in our basic functionalities and hence the need to EAT HEALTHY and SAFE FOOD.
Startling Food Safety tips you may wish you'd have known long before now:
1. It takes four hours for bacteria to start multiplying.
2. Freezing only stops the growth of bacteria, but doesn't kill it; Cooking does.
1. It takes four hours for bacteria to start multiplying.
2. Freezing only stops the growth of bacteria, but doesn't kill it; Cooking does.
3. It's harmful for a raw turkey to be kept non-refrigerated for more than 45 mins.
4. Fruits and Vegetables in the bag is a WRONG. It could lead to contamination.
5. RE-COOK leftovers left on the fridge after 36 hours.
4. Fruits and Vegetables in the bag is a WRONG. It could lead to contamination.
5. RE-COOK leftovers left on the fridge after 36 hours.
6. Eating food DIRECTLY from a jar or serving dish causes food contamination from saliva bacteria; streptococcus.
7. Eggs are meant to be kept under refrigeration.
8. Mouldy vegetables and fruits such as broccoli, tomatoes, mangoes and lettuce are meant to be disposed.
7. Eggs are meant to be kept under refrigeration.
8. Mouldy vegetables and fruits such as broccoli, tomatoes, mangoes and lettuce are meant to be disposed.
9. Food are meant to be kept either COLD or HOT there is no in-between.
10. Unwashed can opener are one of the causes of food poisoning. CLEAN it before use.
11. Harmful bacteria do NOT stop multiplying except when refrigerated below 40 degrees Celsius.
10. Unwashed can opener are one of the causes of food poisoning. CLEAN it before use.
11. Harmful bacteria do NOT stop multiplying except when refrigerated below 40 degrees Celsius.
12. A larger percentage of food poisoning CASES could be prevented or eliminated if people washed their hand more often when handling or processing food.
13. RE-HEATING spoiled food would not kill bacteria.
14. The same bacteria that causes food poisoning can cause arthritis,
13. RE-HEATING spoiled food would not kill bacteria.
14. The same bacteria that causes food poisoning can cause arthritis,
kidney failure, and meningitis.
15. People with law immune system, chronic illnesses, pregnant women, and older adults have an increased risk food borne illnesses.
16. Leftovers should be stored in an airtight shallow containers to prevent bacteria and allow rapid cooling.
15. People with law immune system, chronic illnesses, pregnant women, and older adults have an increased risk food borne illnesses.
16. Leftovers should be stored in an airtight shallow containers to prevent bacteria and allow rapid cooling.
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