Most cases of food poisoning could have been avoided with good hygiene standards in the process of preparing, serving and eating food. Twelve tips including:
1. Cook all meat products are perfect. Make sure that the meat looks cooked completely (no longer pink).
2. If you are served undercooked meat in restaurants, return to be cooked further. Ask restated in the new plate.
3. Check the physical condition and expiry dates canned meat products and baby food. Do not consume products that have not expired or the packaging perfectly shaped. Also check the condition of food (odor, color, shape) to be sure before proceeding further.
4. Wash fruits and vegetables before cooking or serving.
5. Wash hands with soap before handling raw materials of animal origin. Wash hands again with soap after handling it.
6. Prevent cross-contamination in the kitchen:
* Use separate cutting boards for animal foods and other foodstuffs.
* Use a cutting board of non-wood materials that are easier to clean completely.
* Be careful not to pour liquid meat that has not been washed out to other foodstuffs.
* Clean all cutting boards, tables and equipment with soap and hot water after preparing food of animal origin.
7. Avoid consuming unpasteurized milk, raw eggs / half-cooked and water is not sterilized.
8. Wash hands with soap after handling pets, providing food and clean up droppings.
9. Do not let the animal foods (meat, fish, milk and eggs) at room temperature in a long time. Keep in refrigerator.
10. Avoid cross-contamination in the fridge / freezer by removing the storage of animal foods with vegetables, fruit and beverages.
11. Ensure that persons with diarrhea, especially children, wash their hands clean with soap on a regular basis to reduce the risk of spread of infection.
12. If you are sick diarrhea or vomiting, do not prepare food for others, especially infants, the elderly, and people with weakened immune systems because they are more susceptible to infection.
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