The text outlines the key principles of food safety, which include cleanliness, avoiding cross-contamination, thorough cooking, proper storage, and using safe water and ingredients. By following these guidelines, individuals can reduce the risk of foodborne illnesses and ensure that their meals are safe for consumption.

Key Principles of Food Safety

Food safety is a critical aspect of public health that involves handling, preparing, and storing food to prevent contamination and foodborne illnesses. Here are the key principles of food safety:

1. Cleanliness

• Wash hands thoroughly with soap and water before handling food.
• Keep all surfaces and utensils clean and sanitized.
• Ensure that food preparation areas are free from pests and cross-contamination.

2. Avoid Cross-Contamination

• Use separate cutting boards for raw meats and vegetables.
• Store raw meats separately from other foods in the refrigerator.
• Do not use the same utensils or plates for raw and cooked foods.

3. Cook Thoroughly

• Cook food to the appropriate internal temperature to kill harmful bacteria.
• Use a food thermometer to check the doneness of meat, poultry, and fish.
• Cook eggs until both the white and yolk are firm.

4. Store Properly

• Refrigerate perishable foods within two hours of purchase or preparation.
• Freeze or consume leftovers within three to four days.
• Keep cold foods cold and hot foods hot during transportation.

5. Use Safe Water and Ingredients

• Use only safe and potable water for cooking and drinking.
• Check expiration dates on packaged foods before purchasing or consuming them.
• Choose fresh and high-quality ingredients for better food safety.

By following these key principles of food safety, you can reduce the risk of foodborne illnesses and ensure that your meals are safe and healthy for consumption.