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5 Keys to Food Safety
Practical Tips for Public
Centre for Food Safety
Risk Communication Section
Content
What is Foodborne Disease?
Symptoms, causes and contributing
factors of Foodborne Disease
What are the 5 Keys to Food Safety?
How to apply the 5 Keys to Food Safety
Purchase
Store
Prepare
Cook
Manage Leftovers
What is Foodborne Disease?
Sickness caused by food that people eat
Causes
dangerous microorganisms and/or
toxic chemicals
Common symptoms of
Foodborne Disease
Most symptoms occur in 24 to 72 hours after
eating
stomach pains
vomiting
diarrhoea, etc
Most symptoms are mild
Some diseases may severely affect infants,
pregnant women, elderly and the sick
What are the causes locally?
In the past five years (2003-2007)
about 90% of food poisoning cases were caused by
bacteria and viruses
In 2006, the top four commonest dangerous
microorganisms
Vibrio parahaemolyticus (40%)
Salmonella species (19%)
Staphylococcus aureus (19%)
Noroviruses (15%)
Local contributing factors
In 2006, the top three contributing
factors
1. inadequate cooking (38%),
2. contamination by raw food (15%)
3. poor personal hygiene of food handlers (14%)
What are the 5 Keys to Food Safety?
Advocated by the
World Health Organization
to prevent foodborne diseases
1. Choose (Choose safe raw materials)
2. Clean (Keep hands and utensils clean)
3. Separate (Separate raw and cooked food)
4. Cook (Cook thoroughly)
5. Safe Temperature (Keep food at safe temperature)
How to apply 5 Keys to Food Safety in
Daily Life
Purchase
Store
Prepare
Cook
Manage leftovers
Purchase - CHOOSE(1)
Buy food from hygienic and reliable shops
Don’t buy food from illegal hawkers
Don’t buy food from questionable source,
e.g. food of unreasonably low price or meat with
abnormal red colour
Purchase - CHOOSE(2)
Select fresh and wholesome food
Fruits or vegetables are not damaged and without bruised areas
Canned foods are not bulging or dented
Jars are not cracked or have loose lids
Eggs in the carton are not cracked or leaking
Choose ready-to-eat, cooked or perishable foods that
are stored correctly
Hot Food: above 60oC
Cold Food: at or below 4oC
Frozen Food: at or below -18oC
Purchase - CHOOSE(3)
Do not use food beyond its expiry date
Read food labels carefully and follow
instructions
Choose food before its expiry date
“use by” Date
“best before” Date
Separate raw food from ready-to-eat food or
cooked food
Pick up your packaged and canned foods first,
shop for raw meat, poultry and seafood last
Keep raw meat, poultry, and seafood separate
from other food items in your grocery cart and
shopping bags to prevent their juices from
contaminating other food items
Cooked
Raw
Purchase - CHOOSE(4)
Difference between “use by” and “best before” date
“use by” date “best before” date
Example of Food A cup of ice-cream A pack of biscuit
Example of
Expiry Date
1-1-2008
If the food is properly
stored, it is
recommended for use
on or before 1-1-2008
1-1-2008
If the food is properly
stored, it can be expected
to retain its specific
properties on or before
1-1-2008
Recommendations
after the Expiry
Date
Usually, the food is
highly perishable. If you
consume it after the
date, there is a chance
that you will suffer from
foodborne disease
If you consume it after the
date, the food may not be at
its best flavour and quality
Store - SAFE TEMPERATURE
Refrigerate cooked and perishable food within
2 hours
Check the temperature of the refrigerator with a
thermometer
Fridge: at or below 4oC
Freezer: at or below -18oC
Don’t overstuff your refrigerator
Store - SEPARATE
In the refrigerator
Store food in containers with
lids to avoid contact between
raw and ready-to-eat food or
cooked food
Store raw meat, poultry, and
seafood below ready-to-eat
food or cooked food to prevent
juices from dripping onto
ready-to-eat food or cooked
food
Prepare - CLEAN (Personal Hygiene)
Always Wash your Hands
Before handling food
After handling raw meat or poultry
During food preparation
Before eating
After blowing nose, handling rubbish, going to the
toilet or changing nappies
After playing with pets
After smoking
Prepare - CLEAN (Personal Hygiene)
Wash your hands with
warm soapy water for 20
seconds
1. Wet hands under running water
2. Rub hands together for at least 20
seconds with liquid soap
3. Rinse hands under running water
4. Dry hands with a clean dry towel,
preferably a paper towel
Prepare – CLEAN (Environmental Hygiene)
Wash utensils and worktops
with hot water and detergent
after each use
Scrape excess food into a rubbish bin
Wash in hot water with detergent,
using a clean cloth or brush (sponge
is not recommended) to remove
leftovers and grease
Rinse in clean hot water
Leave cutting boards, dishes, or
utensils to air-dry, or wipe with a
clean dry cloth
Prepare – CLEAN (Environmental Hygiene)
Keep kitchen clean and away
from insects, pests and other
animals
Keep food covered or in closed
containers
Keep rubbish bins covered and
remove rubbish regularly
Keep food preparation areas in good
condition, e.g. repair wall cracks or
holes
Use baits or insecticides to kill pests
but take care not to contaminate food
Keep pets away from kitchen
Store - SEPARATE
Use separate utensils to handle raw
food and cooked or ready-to-eat food
such as poached chicken or fruits
Label utensils (including cutting boards
and knives) with different colours, e.g.
 Red- Raw food
 Blue- cooked food
 Green- Ready-to-eat food
Use one utensil to taste and another to
stir or mix food
Cook - COOK thoroughly
Thaw frozen food properly before
cooking, put it
in microwave
in the fridge or
under running water
Cook - COOK thoroughly
Ideally, use a food thermometer to check
that the core temperature of food reaches
at least 75 °C
When you use the food thermometer,
make sure you use it properly:
place the food thermometer in the centre of
the thickest part of the meat
the food thermometer is not touching a
bone or the side of the container
clean the food thermometer between
each use
Bi-metallic Stemmed
Thermometer
Digital Food
Thermometer
Cook - COOK thoroughly
If you do not have a food thermometer,
cook or reheat food thoroughly until it is
piping hot throughout and check
Meat and poultry: make sure that juices are
clear, not red, blood is not visible when you
cut the cooked meat
Eggs: egg yolks are not runny or liquid
Soups and stews: bring to a boil and
continue to boil for at least one minute
When microwaving
Stir, rotate and cover food to ensure thorough
cooking
Manage Leftovers- SAFE TEMPERATURE
Take food promptly after cooking. Do not
leave cooked food at room temperature
for more than 2 hours
Promptly cool leftovers and refrigerate
within two hours
Leftovers can be cooled quickly by
Slicing large pieces of meat into smaller
pieces
Placing food in a cool, clean container
Stirring regularly for soups
Manage Leftovers- SAFE TEMPERATURE
If cooked food are not eaten immediately, keep
them piping hot (above 60°C) prior to serving
Leftovers should not be stored in the refrigerator
for longer than 3 days and should not be
reheated more than once
Reheat leftovers thoroughly until it is steaming
hot before consumption
“Follow Five Keys to Ensure Food Safety”

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Fs 5keys practical_tips_public

  • 1. 5 Keys to Food Safety Practical Tips for Public Centre for Food Safety Risk Communication Section
  • 2. Content What is Foodborne Disease? Symptoms, causes and contributing factors of Foodborne Disease What are the 5 Keys to Food Safety? How to apply the 5 Keys to Food Safety Purchase Store Prepare Cook Manage Leftovers
  • 3. What is Foodborne Disease? Sickness caused by food that people eat Causes dangerous microorganisms and/or toxic chemicals
  • 4. Common symptoms of Foodborne Disease Most symptoms occur in 24 to 72 hours after eating stomach pains vomiting diarrhoea, etc Most symptoms are mild Some diseases may severely affect infants, pregnant women, elderly and the sick
  • 5. What are the causes locally? In the past five years (2003-2007) about 90% of food poisoning cases were caused by bacteria and viruses In 2006, the top four commonest dangerous microorganisms Vibrio parahaemolyticus (40%) Salmonella species (19%) Staphylococcus aureus (19%) Noroviruses (15%)
  • 6. Local contributing factors In 2006, the top three contributing factors 1. inadequate cooking (38%), 2. contamination by raw food (15%) 3. poor personal hygiene of food handlers (14%)
  • 7. What are the 5 Keys to Food Safety? Advocated by the World Health Organization to prevent foodborne diseases 1. Choose (Choose safe raw materials) 2. Clean (Keep hands and utensils clean) 3. Separate (Separate raw and cooked food) 4. Cook (Cook thoroughly) 5. Safe Temperature (Keep food at safe temperature)
  • 8. How to apply 5 Keys to Food Safety in Daily Life Purchase Store Prepare Cook Manage leftovers
  • 9. Purchase - CHOOSE(1) Buy food from hygienic and reliable shops Don’t buy food from illegal hawkers Don’t buy food from questionable source, e.g. food of unreasonably low price or meat with abnormal red colour
  • 10. Purchase - CHOOSE(2) Select fresh and wholesome food Fruits or vegetables are not damaged and without bruised areas Canned foods are not bulging or dented Jars are not cracked or have loose lids Eggs in the carton are not cracked or leaking Choose ready-to-eat, cooked or perishable foods that are stored correctly Hot Food: above 60oC Cold Food: at or below 4oC Frozen Food: at or below -18oC
  • 11. Purchase - CHOOSE(3) Do not use food beyond its expiry date Read food labels carefully and follow instructions Choose food before its expiry date “use by” Date “best before” Date Separate raw food from ready-to-eat food or cooked food Pick up your packaged and canned foods first, shop for raw meat, poultry and seafood last Keep raw meat, poultry, and seafood separate from other food items in your grocery cart and shopping bags to prevent their juices from contaminating other food items Cooked Raw
  • 12. Purchase - CHOOSE(4) Difference between “use by” and “best before” date “use by” date “best before” date Example of Food A cup of ice-cream A pack of biscuit Example of Expiry Date 1-1-2008 If the food is properly stored, it is recommended for use on or before 1-1-2008 1-1-2008 If the food is properly stored, it can be expected to retain its specific properties on or before 1-1-2008 Recommendations after the Expiry Date Usually, the food is highly perishable. If you consume it after the date, there is a chance that you will suffer from foodborne disease If you consume it after the date, the food may not be at its best flavour and quality
  • 13. Store - SAFE TEMPERATURE Refrigerate cooked and perishable food within 2 hours Check the temperature of the refrigerator with a thermometer Fridge: at or below 4oC Freezer: at or below -18oC Don’t overstuff your refrigerator
  • 14. Store - SEPARATE In the refrigerator Store food in containers with lids to avoid contact between raw and ready-to-eat food or cooked food Store raw meat, poultry, and seafood below ready-to-eat food or cooked food to prevent juices from dripping onto ready-to-eat food or cooked food
  • 15. Prepare - CLEAN (Personal Hygiene) Always Wash your Hands Before handling food After handling raw meat or poultry During food preparation Before eating After blowing nose, handling rubbish, going to the toilet or changing nappies After playing with pets After smoking
  • 16. Prepare - CLEAN (Personal Hygiene) Wash your hands with warm soapy water for 20 seconds 1. Wet hands under running water 2. Rub hands together for at least 20 seconds with liquid soap 3. Rinse hands under running water 4. Dry hands with a clean dry towel, preferably a paper towel
  • 17. Prepare – CLEAN (Environmental Hygiene) Wash utensils and worktops with hot water and detergent after each use Scrape excess food into a rubbish bin Wash in hot water with detergent, using a clean cloth or brush (sponge is not recommended) to remove leftovers and grease Rinse in clean hot water Leave cutting boards, dishes, or utensils to air-dry, or wipe with a clean dry cloth
  • 18. Prepare – CLEAN (Environmental Hygiene) Keep kitchen clean and away from insects, pests and other animals Keep food covered or in closed containers Keep rubbish bins covered and remove rubbish regularly Keep food preparation areas in good condition, e.g. repair wall cracks or holes Use baits or insecticides to kill pests but take care not to contaminate food Keep pets away from kitchen
  • 19. Store - SEPARATE Use separate utensils to handle raw food and cooked or ready-to-eat food such as poached chicken or fruits Label utensils (including cutting boards and knives) with different colours, e.g.  Red- Raw food  Blue- cooked food  Green- Ready-to-eat food Use one utensil to taste and another to stir or mix food
  • 20. Cook - COOK thoroughly Thaw frozen food properly before cooking, put it in microwave in the fridge or under running water
  • 21. Cook - COOK thoroughly Ideally, use a food thermometer to check that the core temperature of food reaches at least 75 °C When you use the food thermometer, make sure you use it properly: place the food thermometer in the centre of the thickest part of the meat the food thermometer is not touching a bone or the side of the container clean the food thermometer between each use Bi-metallic Stemmed Thermometer Digital Food Thermometer
  • 22. Cook - COOK thoroughly If you do not have a food thermometer, cook or reheat food thoroughly until it is piping hot throughout and check Meat and poultry: make sure that juices are clear, not red, blood is not visible when you cut the cooked meat Eggs: egg yolks are not runny or liquid Soups and stews: bring to a boil and continue to boil for at least one minute When microwaving Stir, rotate and cover food to ensure thorough cooking
  • 23. Manage Leftovers- SAFE TEMPERATURE Take food promptly after cooking. Do not leave cooked food at room temperature for more than 2 hours Promptly cool leftovers and refrigerate within two hours Leftovers can be cooled quickly by Slicing large pieces of meat into smaller pieces Placing food in a cool, clean container Stirring regularly for soups
  • 24. Manage Leftovers- SAFE TEMPERATURE If cooked food are not eaten immediately, keep them piping hot (above 60°C) prior to serving Leftovers should not be stored in the refrigerator for longer than 3 days and should not be reheated more than once Reheat leftovers thoroughly until it is steaming hot before consumption
  • 25. “Follow Five Keys to Ensure Food Safety”