LEARN It! Challenge 4 of 31
Food Safety Preparation and Storage Tips
Here are 10 tips for food safety that a mother or Force for Health member can teach others:
- Wash your hands: Before handling food, always wash your hands with soap and warm water for at least 20 seconds to avoid the spread of germs.
- Clean and sanitize surfaces: Keep all surfaces clean and sanitized to prevent cross-contamination, using hot water and soap, followed by a sanitizer.
- Store food at safe temperatures: Refrigerate or freeze perishable foods promptly to keep them safe from harmful bacteria.
- Cook food to safe temperatures: Use a thermometer to ensure meat, poultry, fish, and eggs are cooked to a safe internal temperature.
- Separate raw and cooked foods: Keep raw meat, poultry, seafood, and eggs separate from cooked foods and ready-to-eat foods to avoid cross-contamination.
- Use safe water and raw materials: Use safe water and raw materials for cooking and preparing food to prevent contamination.
- Don’t eat expired food: Always check the expiry date on food products and avoid eating expired or spoiled food. If it smells bad or is mold, it not probably not safe to eat.
- Avoid risky foods: Avoid risky foods such as undercooked meat or raw eggs to prevent foodborne illnesses.
- Don’t cross-contaminate: Use separate cutting boards and utensils for raw meat, poultry, and seafood to prevent cross-contamination.
- Practice good hygiene: Encourage good personal hygiene like taking a shower before cooking, covering hair with a hat, and avoiding coughing or sneezing around food.