HEALTHY EATING PART 14 (FOOD HYGIENE)

 Food hygiene are conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during harvesting, processing, storage, distribution, transportation and preparation.

Also, food hygiene has to do with all kind of food products, its covers all conditions needed to control food threats and ensure that people will get healthy food to eat.

Importance of Food Hygiene

Cleanliness related to food starts with the preparation of food. The raw substances used for cooking should be washed thoroughly with water before being cooked.

Greater attention is needed for something which would be consumed raw.

Examples are Fruits and Salads.

In other words, the essence of food hygiene is to know the preventive measures on how to avoid things like cross contamination, microbes, bacteria, in order to avoid diseases and deaths.

FOOD HANDLING

When handling food we are being faced with some threats, such as physical threats, microbiological threats etc.

Physical threats: these are objects seen with the optical eyes (foreign bodies).

Examples of physical threats are (1) plastic (2) stone (3) hair (4) metal, etc

Microbiological threats: they are food damaging microbes and water and food borne

pathogenic microbes.

Most harmful animals and food pest can also cause these threats in foodstuff

                      GENERAL SAFE FOOD HANDLING TIP

1)Do not wipe your hands on your clothing as this can easily transfer microbes and bacteria

2) Wash and sanitize flatware or other utensils, which fall to the floor

3) Change gloves, utensils and dishes when changing functions. For instance use one pair of gloves for handling raw meat, and another pair for handling fresh vegetables

4)Prepare and cook only as much food as you intend to use.

5)Try to have just one person serve food that is about to be eaten.

6)Store tableware away from dust.Be careful when lifting lids from hot food.

7)Turn handles of saucepans away from the front of the stove when cooking

CONCLUSION: THE AIM OF THIS ARTICLE IS TO PROTECT PEOPLE FROM FOOD THREATS AND ECONOMIC LOSSES THAT COMES WITH BAD FOOD.

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