Tag Archives: tips in preparing food

Food Safety Tips

Food Safety is the assurance/guarantee that food will not cause harm to the consumers when it is prepared and/or eaten according to its intended use.

Food and Water-borne Diseases
Is a group of illness caused by any infectious (bacteria, viruses and parasites) and non-infectious agents (chemical, animal and plant toxins).

Common Causes of Food and Water Borne Diseases

  1. unsafe sources of drinking water
  2. improper disposal of human waste
  3. unhygienic practices like spitting anywhere, blowing or picking the nose
  4. unsafe food handling and preparation practices i.e. street vended foods

Five Keys to Safer Food (Source: WHO)

  1. Keep Clean.
  2. Separate raw and cooked foods.
  3. Cook foods thoroughly.
  4. Keep food at safe temperatures.
  5. Use safe water and raw materials.

In case of Suspected Foodborne Illnesses

  1. Preserve the evidence. If a portion of the suspected food is available, wrap it securely “danger” and freeze it.
  2. Seek treatment as necessary. If symptoms persists or are severe (i.e. bloody diarrhea, excessive nausea and vomiting or high temperature), immediately consult a doctor.
  3. Report the incidence to the local health department.

Source: DOH

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Smart Shopping

Are you a smart shopper? Do you replenish your food stock in advance or are you the kind who do last minute shopping when your stock to runs out?

Here are some useful tips to help you manage your time, plan your purchases, and get the most of what you pay for on a limited budget.

Before you go to the market or food store:

  1. Prepare a broad menu plan for at least one or two weeks. It will provide you a daily menu guide.
  2. Prepare a shopping list (make it handy like your directory of phone numbers and emergency hotlines). Include basic supplies that need restocking and ingredients you need for recipes in the menu plan.

In the market or food store:

  1. Follow the shopping list and avoid buying on impulse – but you may use alternatives that are cheaper. Buy foods that are in season. They are generally cheaper.
  2. Buy only enough food for your needs and your storage space.
  3. Compare the cost of similar foods on the same quality.
  4. Select fresh food rather than canned produce for eating in the next few days.
  5. Read labels on canned and bottled foods and check them for: nutrition information, number and size of servings, ingredients, preparation instructions, menu and serving suggestions and expiry date.
  6. Check the condition of packages and containers.
  7. Buy your perishable foods last.
  8. Avoid buying “branded” foods – those that are heavily advertised. Buy goods that are “unbranded” – those that do not necessarily have a famous name – for they are usually just as nutritious, generally cheaper.

Source: World Health Organization, Regional Office for the Western Pacific, 1995