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Since the founding of the United Nations Food and Agriculture Organization (UNFAO) on October 16^th of 1945, World Food Day has been celebrated every year and worldwide to raise awareness of global food issues. In light of 2021’s theme “Safe food now for a healthy tomorrow”, let us check out some tips advised by The Centre for Food Safety (CFS) on cooking and reheating food safely!

Choose

• Purchase from hygiene and reliable source of food
• Check the storage temperature and conditions before purchasing
• Check the expiry date of the pre-packaged food before purchasing

Clean

• Wash hands with soapy water for 20 seconds before and after food preparation
• Wash utensils and worktops with hot water and detergent after food preparation

Separate

• Separate raw food from other foods especially ready-to-eat items in grocery cart and bags
• Store raw food under cooked food or ready-to-eat food in refrigerator compartments
• Use separate knives, cutting boards, containers and tableware for raw food and other items

Cook

• Ensure the core temperature of food reaches at least 75°C
• Bring soup and stews to a complete boil for at least one minute
• Check that juices of poultry and meat are clear, not red
• Check that egg yolks are not runny
• Reheat leftovers thoroughly before consumption and reheat once only

Safe Temperature

• Check and keep refrigerator at 4°C or below; freezer at -18°C or below
• If not consumed immediately, keep cooked food above 60°C

References: United Nation Food and Agriculture Organization, Centre for Food Safety (HK)