Food safety refers to when food is consumed; it should not contain contaminants at harmful level. It involves safety aspects form receiving, storage, production, transportation to consumption. Food safety is a shared responsibility which requires a multi-sectoral effort by governments, food industries and consumers.
Role of government:
~To establish a framework that promotes the delivery of safe food and provides adequate information to consumers.
~To ensures that up-to-date food legislation and properly enforced through inspection and testing programmes.
~To educates consumers on food-borne hazards and how to keep food safe.
Role of food industries:
~ offer safe food to public
~comply with government requirement~ food industry players adopt good agricultural and manufacturing practices to produce safe and wholesome food
~ educate employees on food safety, they also educate consumers in the safe use of products, be they raw, semi-processed or ready-to-eat food.
Role of consumer:
~ equipped yourself with knowledge of food safety risks and safe food practices
~ adopt to safe food handling and preparation practices to protect everyone
Foodborne diseases usually occur as a result of mishandling of food during preparations. Food can be contaminated in many different ways. Some food products may already contain bacteria or parasites. The microbes can be spread during the packaging process if the food products are not handled properly. Failure to cook or store the food properly can cause further contamination. Leaving food at danger zone (5 to 60°C) for more than 2 hours will result in proliferation of microrganism in the food which make it unsafe for consupmtion. Symptoms of foodborne illness vary but usually include gastrointestinal problems. Foodborne illness may be severe and life-threatening, especially in young children, older adults, pregnant women, and persons with weakened immune systems.
Knowing the consequences, it is very important for everyone to practice safe food practice. Below are some recommendation that we can follow to practice food safety.
Recommendations :
- Wash your hands thoroughly before and after handling any food.
- Wash your hands thoroughly after using the bathroom, changing diapers.
- Wash your hands after coming into contact with animals.
- Wash all cutting boards and utensils with hot water and soap after preparing each food item and prior to moving on to the next food item.
- Wear gloves or avoid preparation if your hands have any cuts or sores.
- Avoid cross-contaminating food items -- separate meat, poultry and seafood from other food and always wash hands, utensils and boards after coming into contact with these products.
- Cook to proper temperatures. Cook eggs until both the white and yolk are firm. Fish should be opaque and flake easily. Red meats and poultry should reach an internal temperature of 160 and 180 degrees, respectively. Leftovers must be reheated thoroughly to at least 165 degrees Fahrenheit.
- Refrigerate promptly -- some items such as meat and poultry must be frozen if not to be used within 1-2 days. Leftovers should be refrigerated within two hours. Keep frozen foods in the freezer until they are ready to be thawed and cooked.
- Foods can also be contaminated before they are purchased. Watch for and do not use outdated food, packaged food with the seal broken, and cans that have a bulge. Do not use foods that have an unusual odor or a spoiled taste.
- Prepare home-canned foods in nearly sterile conditions and with extreme caution. Home-canned food is the most common cause of botulism.
References:
http://www.ava.gov.sg/NR/rdonlyres/5BC01CCC-890D-434F-B91C-A1A15E28A2BC/8849/Attach1_KeystoSaferFoodEng.PDF
http://www.ava.gov.sg/FoodSector/FoodSafetyEducation/
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