Many things are changing in this era of the COVID-19 pandemic. From work, cleanliness to dieting methods, the same changing things are included.

The issue of health and especially food and hygiene, has suddenly come up considerably in the priority of the people. It's not that these things didn't happen in the priority of people before. Yes, it was, of course, that food and hygiene were something in our lifestyle that preferred choice and dislike. These days, some people are worried about whether the disease of COVID-19 is also spread by food and drink?

The World Health Organization has shared five essential tips on safe catering.

Always stay clean:

Wash your hands before cooking and while cooking. Clear hands after going to the toilet. Wash the food, stove, and utensils thoroughly and sanitize them. Protect the kitchen from the reach of insects and other animals.

Why is this important?

Most microorganisms do not spread any disease, but they also contain some dangerous organisms that are widely found in soil, water, animals, and humans. These microorganisms are present on our hands, cleaning fabrics, utensils, cutting boards (vegetable cutting boards). If they are exposed to food and drink, there is a risk of food-related diseases.

Keep Raw food away from Cooked food:

Keep poultry products, raw meat, and seafood (meat of animals found in the sea, such as fish) separate from other food items. Use different utensils such as knives and cutting boards when handling raw food. Keep food and drink in a container to avoid any contact between prepared food and raw food.

Why is this important?

Raw food, especially meat, poultry products, and seafood, can have dangerous microorganisms that can infect other food and drink items while cooking.

Cook the food completely:

Especially meat, poultry products, eggs, and seafood should be cooked well. When boiling things like soups and stews, make sure that the temperature is up to 70 °c. When preparing meat and poultry products, keep in mind that the broth is not pink. Best of all, you use a thermometer to check the temperature. Heat the cooked food thoroughly.

Why is this important?

If the food is cooked well, it completely destroys all microorganisms. Research has shown that cooking at a temperature of 70 °c helps ensure that it is edible. There is a need to take special care while cooking mince or whole. 

Protect food at safe temperatures

Do not keep cooked food at the normal temperature of the room for more than two hours. Refrigerate prepared food and especially the soon-to-be-damaged food at a temperature below five degrees Celsius. Heat it on high heat (above 60°C temperature) before serving food. Do not store food in the refrigerator for too long. Do not leave frozen foods to melt at the normal temperatures of the room.

Why is this important?

Keeping cooked food at the normal temperature of the room can develop microorganisms faster. The growth of microorganisms at temperatures below five degrees and above 60 °C either stops or becomes dull. However, some dangerous microorganisms develop even at temperatures below five degrees.

Clean water and clean food materials

Use clean water and clean it safely if it is not available. Use fresh and nutritious food materials. Choose a meal that has been processed safely, such as pasteurized milk. Never use expired food and drink items that have expired.

Why is this important?

Things like water and ice can contain microorganisms or some harmful elements. Bad and stale food is prone to the birth of toxic chemicals. Precautions need to be taken when choosing food materials, and common measures such as washing and peeling can reduce the risk.

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