The Jianghu of Cooking: Need to Keep Bacteria at Bay? Safe Temperature is the Way!


Foodborne diseases, also known as food poisoning, incur significant health and economic costs worldwide. Many cases of foodborne disease occur due to food safety lapses in food preparation or handling in food service establishments or at home.  A review of local food poisoning outbreak cases in 2023 suggest that improper food storage temperature is one of the most frequently found contributing factor. Food stored at the “Temperature Danger Zone” between 4°C and 60°C can allow bacteria to grow rapidly to dangerous levels, potentially leading to food poisoning.

Knowledgeable food handlers, including those who prepare food at home, can significantly reduce the risk of foodborne diseases and improve public health. With reference to the advice of the World Health Organization, the CFS has been promoting the "5 Keys to Food Safety" (5 Keys) within the local context, namely:

To echo with World Food Safety Day on 7 June, the CFS is taking the chance this year to promote the importance of proper temperature control in safeguarding food safety, which is one of the key components of the 5 Keys.  We would also raise awareness on the use of the 5 Keys as the best measure in preventing foodborne diseases to food businesses and the public.

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