Food Safety Awareness Week
Food Safety Awareness Week
Every fourth week of October, food safety awareness week is observed. This attempts to raise awareness of the value of good quality, safe and clean food. Food safety is the practice of handling, preparing, and storing food in a way that minimizes the chance that people would contract a foodborne illness. More than 200 diseases, ranging from cancer to diarrhea, can be brought by unsafe food that contains hazardous bacteria, viruses, parasites, or chemicals. Food security, nutrition, and safety are all interconnected. Unsafe food contributes to a vicious cycle of illness and malnutrition that disproportionately affects newborns, young children, the elderly, and the sick. WHO seeks to improve public health concerns connected with contaminated food at the national and international levels.
Production, processing, distribution, and consumption are all potential sources of contamination. In these stages of the prevention of foodborne infections, food handling is extremely important. In order to avoid food becoming contaminated and resulting in food poisoning, several rules must be followed. This is accomplished in a variety of ways, some of which include:
- All surfaces, tools, and utensils must be well-cleaned and sanitized.
- Wash hands and surfaces often. After, before, during, and after food preparation as well as before eating.
- To eliminate dirt, wash fresh produce under running water.
- Avoid cross-contamination by separating raw items from dry and ready-to-eat goods, such as meat, poultry, shellfish, and eggs.
- Cook food to the proper temperature to guarantee that pathogenic bacteria are eliminated.
More than counting calories or selecting a balanced diet of nutrient-dense foods constitutes healthy eating. The finest healthy eating regimens also include safe food preparation, handling, and storage methods that lessen the risk of foodborne illness.
