The World Health Organization pointed out that although countries have made progress in food categories, convenience, and safety, the cases of diseases caused by microbial contamination are rising in both developed and developing countries. It is estimated that about 2.1 million people in developing countries die each year from diarrhoea caused by food- and water-related diseases. In order to protect you and your family from food-related diseases, the Asian Nutrition Information Center recently issued 10 food safety tips:
1. Seriously deal with "validity period" and "shelf life period", do not buy outdated products, and report outdated products to store operators. If the packaged food “deteriorates†within the validity period indicated on the package or the package is found damaged after returning home, it should be returned to the retailer or food processor.
2. Counterfeit foods involve the use of inferior and cheap raw materials to deceive consumers and reduce competitive costs. If counterfeit brands are found to be sold, counterfeit label foods and contaminated foods should be reported to the relevant agencies for disclosure. Disclosure of these incidents can help the authorities to investigate unscrupulous traders and prevent the recurrence of such incidents.
3. Fresh foods, especially meat, fish and other seafood should be stored on the bottom of the refrigerator, and the processed foods should be placed on the top floor. Food should be packed or properly covered and stored.
4. Do not put hot food in the refrigerator, because it will increase the temperature in the refrigerator.
5. Store cans, bottles, and bags in a cool, dry place and prevent insects or rodents.
6. Remember to wash your hands before preparing food and eating.
7. After using the utensils for handling fresh foods, the front utensils must be thoroughly cleaned before handling the cooked food or handling raw foods intended to be eaten raw.
8. Carefully choose the location for food purchase and dining. Make sure their staff, cutlery and other facilities are clean and tidy. This is an important indicator that reflects the standards of restaurants, including “behind the scenes†facilities and health standards.
9, hot food should be very hot, cold food should be cold. Avoid eating any food that has been stored at room temperature for more than 2 hours. In the event of meetings, large-scale social events, outdoor activities, etc. that need to be prepared in advance, large quantities of food, or poor external conditions, special attention is required.
10. If there is any doubt about fresh food such as fruits and vegetables, the golden rule is to “cook, cook, peel or throw awayâ€.