12 Tips to Prevent Food Poisoning

Most cases of food poisoning could have been avoided with good hygiene standards in the process of preparing, serving and eating food. Twelve tips including the following:

1.       Cook all meat products are perfect. Make sure that the meat looks cooked completely (no longer pink).

2.       If you are served undercooked meat in restaurants, return for further cooking. Ask restated in the new plate.

3.       Check the physical condition and expiration date of canned meat products and baby food. Do not consume products that have not expired or the packaging perfectly shaped. Also check the condition of food (odor, color, shape) to make sure before proceeding further.

4.       Wash fruits and vegetables before cooking or serving.

5.       Wash hands with soap before handling raw materials of animal origin. Wash your hands again with soap after handling it.

6.       Prevent cross-contamination in the kitchen:

·         Use separate cutting boards for animal foodstuffs and other foodstuffs.

·         Use a cutting board from non-wood materials that are easier to clean completely.

·         Be careful not to pour the liquid meat that has not been washed out to other foodstuffs.

·         Clean all cutting boards, tables and equipment with soap and hot water after preparing food of animal origin.

7.       Avoid consuming unpasteurized milk, raw eggs / half-cooked and the water is not sterilized.

8.       Wash hands with soap after handling pets, feeding and cleaning its droppings.

9.       Do not leave animal food (meat, fish, milk and eggs) at room temperature for a long time. Store in refrigerator.

10.   Avoid cross-contamination in the refrigerator / freezer with food storage to keep animal with vegetable, fruit and drinks.

11.   Ensure that persons with diarrhea, especially children, wash their hands regularly with soap to reduce the risk of spreading infection.

12.   If you are sick with diarrhea or vomiting, do not prepare food for others, especially infants, the elderly, and persons with weakened immune systems because they are more susceptible to infection.

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