In a nutshell: Starting from food ingredient purchase, food storage to dishes preparation, it is essential to secure food safety. Following the main points as listed below can reduce the food safety risk.
- Buy food from hygienic and reliable licensed shops.
- Check if food is stored at the proper temperature and environment.
- Check expiration dates of prepackaged foods.
- Keep raw meat, poultry and seafood separate from other food items in your grocery cart and shopping bags.
- Refrigerate cooked and perishable foods within 2 hours after purchase.
Using the refrigerator:
- Do not overload the refrigerator.
- Ensure the fridge is kept at or below 4°C and the freezer at or below -18°C.
- Store food properly in a sealed or covered container.
- Store raw meat, poultry and seafood below ready-to-eat or cooked food.
Before preparing food:
- Wash hands thoroughly with water and liquid soap for 20 seconds.
During food preparation:
- Use separate utensils to handle raw and cooked foods.
- Wash hands before handling raw and cooked food.
- Defrost refrigerated food in the microwave, freezer compartment or under running tap water。
- Cook food thoroughly, and use a food thermometer to check that the center of the food is at least 75°C.
- Bring soups and stews to a boil for at least 1 minute.
- For cooked meat and poultry, make sure juices are clear, not red, and no blood is visible when cutting.
- Cook eggs until the yolks are firm.
- Stir and turn food when being cooked in the microwave.
- Thoroughly cooked food should be served above 60°C.
After preparing food:
- Wash utensils and worktops with hot water and detergent.
- Refrigerate leftovers within 2 hours.
- Refrigerated leftovers should be reheated thoroughly before consumption, and should not be reheated more than once.