This category is dedicated to protecting public health by promoting safe food handling and production practices. It focuses on food-borne illnesses, their causes, prevention, and control, while also exploring established food safety systems such as HACCP, GMP, and food hygiene standards across the food chain. In addition, this section shares practical, easy-to-apply food safety tips to support safer food choices at home, in food businesses, and within food processing environments.
Cross-contamination occurs when harmful microorganisms are transferred from one food or surface to another, increasing the risk of foodborne illness. Maintaining proper kitchen hygiene is essential to keep food safe, especially during food preparation. 1. Separate Raw and Ready-to-Eat Foods Always keep raw meat, poultry, seafood, and eggs away from cooked or ready-to-eat foods. Store…
Hot climates create ideal conditions for the rapid growth of harmful bacteria that cause food poisoning. High temperatures, limited refrigeration, and frequent outdoor eating increase the risk of food contamination. Following proper food safety practices is essential to protect health, especially in warm environments. 1. Keep Food Out of the Danger Temperature Zone Bacteria multiply…
Food safety at home is often overlooked, yet many foodborne illnesses begin in domestic kitchens. Understanding and avoiding common mistakes can significantly reduce the risk of food poisoning and protect your family’s health. 1. Not Washing Hands Properly Handling food with unwashed hands spreads harmful bacteria. Hygiene tools such as hand wash stations and sanitizers…
Keep raw and cooked foods separate at all times by using different cutting boards and utensils to prevent cross-contamination and the spread of harmful bacteria.
Food safety means that “food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.”
