Food Safety! Health Measures for You and Me (1)

Food Safety!  Health Measures for You and Me (1)

Food Safety! Health Measures for You and Me (1)

by April 8, 2015 1 comment

Hello friends, yesterday was the World Health Day! This year’s celebration was focused on Food Safety. This topic is one that cannot be overemphasized as food safety is a necessity for our well being.


You see, World Health Day is celebrated every year to mark the anniversary of the World Health Organization (WHO) that was founded in 1948. This year, the theme is ‘food safety’ which focuses on the need of safe food that is ‘free from microbes, viruses and chemicals’.


A lot of people will argue their food is safe enough for consumption but how true is this. Safe steps in food handling, cooking, and storage are essential in preventing food-borne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:

  • Clean—Wash hands and surfaces often.
  • Separate—Don’t cross-contaminate.
  • Cook—Cook to proper temperatures, checking with a food thermometer.
  • Chill—Refrigerate promptly.



  • Purchase refrigerated or frozen items after selecting your non-perishables.
  • Never choose meat or poultry in packaging that is torn or leaking.
  • Do not buy food past “Sell-By,” “Use-By,” or other expiration dates.


  • Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 32 °C [90 °F]).
  • Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 4 °C [40 °F] or below and the freezer at -18 °C [0 °F] or below.
  • Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
  • Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
  • To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
  • In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years-if the unopened can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.


  • Refrigerator—The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
  • Cold Water—For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
  • Microwave—Cook meat and poultry immediately after microwave thawing.


Follow the above measures and you’ll be some steps closer to having optimum food safety. Remember food safety is a necessity for our well being.


                                                                                                                                   …to be continued


See you then *wink*