“Unsafe foods cause an estimated 2 million deaths a year, many of them children. Foods containing bacteria, viruses, parasites or chemicals are responsible for more than 200 diseases, ranging from diarrhea to cancers”.
It is with this observation that the World Health Organization (WHO) announced that World Health Day 2015 would be an opportunity for it to encourage efforts to improve food safety, ” from farm to plate”.
5 keys to safer food
“Food safety is a shared responsibility. It is important to work on the entire food production chain: from the farmer and the producer to the distributor and the consumer” insists the WHO which proposes 5 keys to put a brake on food poisoning. Here they are :
Make a habit of cleanliness : wash your hands before touching food and rewash them often while cooking; wash and sanitize all surfaces and materials that come into contact with food.
Separate raw foods from cooked foods : separate raw meat, poultry and fish from other foods; store food in closed containers to avoid contact between raw food and ready-to-eat food.
Cook food well : especially meat, poultry, eggs and fish; bring foods such as soups and stews to a boil to ensure they have reached 70°C; reheat already cooked food well.
Keep food at the right temperature : do not leave cooked food for more than 2 hours at room temperature; promptly refrigerate all cooked foods and perishables; do not store food for too long even in the refrigerator.
Use water and safe products in such a way as to avoid any risk of contamination and do not use food that has passed the expiry date.
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WHO recommends 10% sugar per day, no more
