Discover the 6 key roles of hygiene in preventing foodborne illnesses. Learn how proper handwashing, cleaning surfaces and safe food handling can keep you and your family safe from food poisoning. Includes Indian references.
Washing hands thoroughly with soap and warm water for at least 20 seconds is crucial to remove harmful bacteria and prevent the spread of foodborne illnesses.
Regularly cleaning and sanitizing kitchen surfaces, cutting boards, and utensils with hot, soapy water helps eliminate disease-causing pathogens that can contaminate food.
Teach the proper storage of perishable foods like vegetables and dairy to maintain freshness and prevent spoilage.
Cooking foods like chicken, beef, pork, and eggs to their recommended safe minimum internal temperatures kills harmful bacteria.
Refrigerating perishable foods at 40°F or below and not leaving them at room temperature for more than 2 hours (1 hour if above 90°F) prevents the growth of bacteria.
Avoiding cross-contamination by using separate cutting boards and never placing cooked food on a plate that holds raw meat, is essential to prevent foodborne illness.
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