Each year, on June 7, the 'World Food Safety Day' coordinated by the World Health Organization (WHO), is observed to raise awareness about food security and food-borne risks for preventing, detecting, and managing untoward diseases.
According to WHO, this year’s theme, ‘Safe food today for a healthy tomorrow’, stresses that production and consumption of safe food has immediate and long-term benefits for people, the planet and the economy. Recognizing the systemic connections between the health of people, animals, plants, the environment and the economy will help us meet the needs of the future.
"Food safety is a shared responsibility between governments, producers and consumers. Everyone has a role to play from farm to table to ensure the food we consume is safe and healthy," stated the WHO.
The food safety experts and the household management group recommend the following rules to mitigate food related diseases while the doing the kitchen work.
You must wash your hands before start cooking and between the intermediate steps such as handling the cut vegetables.
In the kitchen clean thoroughly and sanitize work surfaces (more so during Covid crisis).
Wash and wipe all the vegetable or pulses before start cooking. Also use separate cutting boards for raw meats, vegetables, fruit or salads (At lease three cutting boards should be there in the kitchen)
We must learn to cook foods to safe temperatures but never over cook. Eat freshely cooked food as far as possible
Store the cooked food in fridge but for the same day use.
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