WHO Ten Golden Rules For Safe Food Preparation || Food Safety

Lecture by Ghadir Ali #Rahi007 Biology to Microbiology
WHO
Ten Golden Rules for Safe Food Preparation
The World Health Organization (WHO) has long been aware of the need to educate food handlers about their responsibilities for food safety.
In the early 1990s, WHO developed the Ten Golden Rules for Safe Food Preparation, which were widely translated and reproduced
1. Choose foods processed for safety.
While many foods such as fruits and vegetables are best in their natural state. Others simply are not safe unless they have been processed.
For example, always buy pasteurized as opposed to raw milk and. if you have the choice, select fresh or frozen poultry treated with ionizing radiation.
2. Cook food thoroughly
Many raw foods, most notably poultry, meats, and unpasteurized milk are very often contaminated with disease-causing pathogens.
Thorough cooking will kill the pathogens, but remember that the temperature of all parts of the food must reach at least 70°C.
3. Eat cooked foods immediately
When cooked foods cool to room temperature, microbes begin to proliferate. The longer the wait the greater the risk.
To be on the safe side, eat cooked foods just as soon as they come off the heat.
4. Store cooked foods carefully
If you must prepare foods in advance or want to keep leftovers. Be sure to store them either hot (near or above 60°C) or cool (near or below 10°C) conditions.
This rule is of vital importance if you plan to store foods for more than four or five hours.
5. Reheat cooked foods thoroughly
This is your best protection against microbes that may have developed during storage.
Once again, thorough reheating means that all parts of the food must reach at least 70°C.
6. Avoid contact between raw foods and cooked foods
Safely cooked food can become contaminated through even the slightest contact with raw food.
This cross-contamination can be direct as when raw poultry meat comes into contact with cooked foods.
7. Wash hands repeatedly
Wash hand s thoroughly before you start preparing food and after every interruption.
8. Keep all kitchen surfaces meticulously clean
Since foods are so easily contaminated, any surface used for food preparation must be kept absolutely clean.
Think of every food scrap, crumb or spot as a potential reservoir of germs.
Cloths that come into contact with dishes and utensils should be changed every day and boiled before re- use.
9. Protect foods from insects, rodents, and other animals
Animals frequently carry pathogenic microorganisms which cause foodborne disease.
Storing foods in tightly sealed containers is your best protection.
10. Use pure water
Pure water is just as important for food preparation as for drinking.
If you have any doubts about the water supply, boil water before adding it to food or making ice for drinks.
Be especially careful with any water used to prepare an infant's meal.

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