World Health Day is celebrated globally each year on the seventh of April. The day marks the founding of the World Health Organization (WHO) and aims to draw attention to important health issues facing the world. The focus of World Health Day is concerned with global health issues. This year’s World Health Day effort is on food safety.
About two million people, including children, die each year from eating unsafe food. Foods containing bacteria, viruses, parasites or chemical substances are responsible for more than 200 diseases, including cancer. WHO is highlighting the need to improve and strengthen food safety systems across the globe. Some suggested ways to practice food safety every day from WHO include:
• Keep it clean – Wash your hands before and while handling all food products. Be sure to wash and sanitize all surfaces and equipment used for food preparation. Also, protect kitchen areas and food from insects, pests and other animals.
• Separate raw and cooked – Raw food and their juices can contain dangerous microorganisms, which may be transferred onto other foods during food preparation and storage. Remember to separate raw meat, poultry and seafood from other foods, and use separate equipment and utensils, such as knives and cutting boards for handling raw foods.
• Cook thoroughly – Proper cooking destroys almost all dangerous microorganisms. When bringing foods like soups and stews to a boil, make sure that they have reached 70 degrees Celsius. For foods like meat and poultry, verify that juices are clear, not pink. Ideally, use a thermometer.
• Keep food at safe temperatures – Microorganisms can multiply very quickly if food is left at room temperature. Keep cooked food piping hot prior to serving, and don’t leave cooked food at room temperature for more than two hours. It’s best to promptly refrigerate all cooked and perishable food, but don’t store for too long – rules vary on leftover timelines by the dish, but if it looks, smells or tastes unusual, it’s time to be trashed.
• Use safe water and raw materials – Raw materials, including water and ice, may be contaminated with dangerous microorganisms and chemicals. Toxic chemicals can form in damaged and moldy foods. Care in selection and simple measures of raw materials, such as washing and peeling, helps to reduce the risk.
Everyone has a role to play when it comes to food safety. Aero Jet Medical encourages everyone to make an effort to wash, sanitize and use precaution with all types of food and utensils on a daily basis. We have witnessed firsthand sufferers of food diseases. Have you been safe with your food today?