Safer food on its way

Here are some ways by which we can prevent S.aureus outbreaks in future:

• Perishable food products should not be left out for more than 2 hours or 1 hour if the surrounding. temperature is hotter than 32°C.

• Bacteria multiply rapidly at room temperature. Hence food should not be left at Danger Zone i.e. 4.4°C to 60°C.

• Cooked food should be stored in refrigerator as soon as possible.

• Foods should be cooked to a safe internal temperature, for chicken products its 73.89°C.

• Hot foods should be stored at or above 60°C and cold foods should be stored at or below 4.4°C.

• Clean, Separate, Cook and Chill are the 4 steps to food safety that need to be followed.

• Hands should be washed with soap and water for at least 20 seconds before, during and after food handling.

• Wearing gloves and masks to prevent direct contact with food is a good practice.