There is an old English saying: “Food prepared with passion and served with love has a divine flavor”. Trust me, it’s still true today! Every food lover (like you and me) knows that the soul of a good recipe lies in the right mix of spices and fresh and natural ingredients. But sometimes we neglect an even more important ingredient when cooking food, and it mainly touches the soul of our recipe.

Yes, I’m talking about food safety and hygiene. You must be very careful when handling food and ensure the highest level of hygiene and food safety in our kitchen and at home. Food contamination can occur at any stage, be it collection, processing, preparation, storage or transportation.

Foodborne illnesses often occur when low hygiene standards are applied. According to the World Health Organization, nearly one in ten people get sick every year from a food-borne illness. These diseases can be fatal, especially in children.

There are some basic rules to follow when handling food:

Cleaning: wash your hands and surfaces often.

Separately: do not cross.

Cooking: cooking at the right temperature.

Cold: put in the fridge immediately.

Cleaning: wash your hands and surfaces often.

You must wash your hands thoroughly with soap before coming into contact with food. This prevents the transmission of germs from the hands to food. It is necessary to wash all types of fruit and vegetables with cold water before using them.

Counters and kitchen surfaces are the key points that can contaminate food when contaminated. These places must be cleaned thoroughly together with the food preparation equipment.

If you are sick or have a cold and flu, you should avoid cooking and handling food. If someone has symptoms of diarrhea, vomiting or jaundice, they should stay away from the workplace. And if you have a sore throat and fever, you should avoid preparing and serving food.

This is alarming as these people could potentially transmit disease to people who consume the food that their facilities serve.

Separately: do not cross. To avoid cross-contamination, raw and cooked foods should be stored separately during storage and preparation.

Food should be stored in closed containers in the refrigerator and raw meat and poultry placed on the bottom of the refrigerator so that the juices do not contaminate the food on the lower shelves.

Do not put the cooked meat back on the plate where the raw meat was located. Cooking: cooking at the right temperature. If you eat poultry, seafood and meat, you need to be careful when cooking. They should be cooked thoroughly at the right temperatures before eating.

Put a skewer in the middle of the meat to confirm and make sure there is no pink meat. Juices must be clear. These are the signs of well-cooked meat. If you consume raw meat, this can lead to food poisoning. In recent years, microwaves have been used in our kitchens to cook and heat dishes. You can cover your food with good quality food paper so that the food does not dry out when heated. Make sure that the heated food is hot and that the steam escapes.

You have eliminated the risk of bacteria and other pathogens.

Cold: put in the fridge immediately. If you want to store raw foods in the refrigerator, wrap them in a food-grade wrapper that absorbs moisture and prevents the juice from dripping and keep it at a temperature below 5 degrees Celsius. You can protect your family from food poisoning at home.

Low temperatures slow down the growth of pathogenic bacteria. It is therefore important that the food cools quickly and correctly. Perishable foods chilled within two hours Healthy and hygienic eating habits can avoid many foodborne illnesses.

These habits should adapt to your daily lifestyle and should also be taught to children. It is the small steps that go a long way and make the difference for your holistic well-being.