World Food Safety Day: Importance of food safety, FSSAI shares tips to keep food safe

Today, on June 07 it is the ‘World Food Safety Day’ and FSSAI has shared some simple tips to ensure food remains safe and fit for consumption.

The food we eat directly affects our body and mind. Our eating habits have changed a lot in the last two decades. The trend of fast food, packaged food and junk food is increasing rapidly. Refrigerators are being used in households to store food. Fertilizers and medicines are being used to increase the production of fruits, vegetables and crops. Choosing healthy and safe food for yourself in such a situation is a big challenge. In this context, ‘World Food Safety Day’ is observed on 7th June every year by the World Health Organization. Its aim is to make people aware about contaminated food.

How does food become contaminated?

Food goes through several stages in the process of preparing food, cooking it to preserve it for longer and then putting it into packets. No food has a very long shelf life. You cannot store fruits, vegetables or cooked food for long. If it is not packaged properly, it spoils quickly. Spoilage of food means the growth of bacteria, viruses and fungi. Apart from this there can be many other reasons for food contamination. For example, using toxic chemicals and drugs in food during production or excessive use of preservatives during packaging to increase their shelf life. Apart from this, there can be many reasons for the growth of bacteria or viruses in food. Not washing hands before cooking, not cleaning chopping board, cooking utensils properly, leaving food open for hours, not taking care of cleanliness in kitchen can also be the reasons.

Food Safety Tips

1. Keep Clean

• Wash your hands with soap before handling food and often during food preparation
• Wash your hands with soap after going to the toilet
• Wash and sanitize all surfaces and equipment used for food preparation
• Protect kitchen areas and food from insects, pests and other animals

2. SEPARATE RAW AND COOKED FOOD

• Separate raw meat, poultry and seafood from other foods
• Use separate equipment and utensils such as knives and cutting boards for handling raw foods
• Store food in containers to avoid contact between raw and prepared foods

3. COOK THOROUGHLY

• Cook food thoroughly, especially meat, poultry, eggs and seafood
• Bring foods like soups and stews to boiling point to make sure that they have reached 70°C. For meat and poultry, make sure that juices are clear, not pink, Ideally, use a thermometer
• Reheat cooked food thoroughly

4. KEEP FOOD AT SAFE TEMPERATURE

• Do not leave cooked food at room temperature for more than 2 hours
• Refrigerate promptly all cooked and perishable food (preferably below 5°C)
• Keep cooked food piping hot (more than 60°C) prior to serving
• Do not store food too long even in the refrigerator
• Do not thaw frozen food at room temperature

5. USE SAFE WATER & RAW MATERIALS

• Use safe water or treat it to make it safe
• Select fresh and wholesome foods
• Choose foods processed for safety, such as pasteurized milk
• Wash fruit and vegetables, especially if eaten raw
• Do not use food beyond its expiry date

Why is food safety important?

Food is the basic need of our body. To stay alive and healthy, the first and foremost thing is food. Food is related to the physical and mental development of all of us. Only if the food we eat is safe, it can nourish our body and keep us free from diseases. Every year 1 in 10 people get sick from eating contaminated food. More than 1.6 million people around the world get sick from bad food. More than 200 diseases are caused by contaminated food. An average of 340 children under the age of 5 die worldwide every day due to foodborne illness. Contaminants can cause many serious diseases from diarrhea to cancer.

What diseases can be caused by eating contaminated food?

Contaminated food poses a risk of many diseases and infections. According to the World Health Organization, contaminated food can cause 200 different types of dangerous infections and diseases. Contaminated food can cause many diseases like vomiting, diarrhea, typhoid, nausea, food poisoning, jaundice. Elderly above 65 years, children below 5 years, pregnant women or people suffering from any disease are at higher risk. Because their immunity is the weakest.