Food hygiene is really a crucial issue to human health. So much so that the WHO has released 5 criteria for the maintenance of food hygiene, i.e.:
• The prevention of the distribution of bad bacteria
• The separation of raw and cooked foods
• Food needs to be prepared for the appropriate time and heat to kill bad bacteria.
• Store food at the proper temperature.
• Use safe water and cooked materials.
Food hygiene, however, goes beyond the actual cleanliness of the kitchen and also the preparation of food. Additionally, it includes the safe practises followed by producers and distributors of food. Many veggie farms, specially the smaller sized farms, can be found near rivers as well as streams to facilitate the irrigation of plants. The water used for irrigation often is actually suspect because of pollution aspects. A number of these little rivers or even streams run along townships as well as industrial places that all kinds of pollutants are dumped into the water including human waste. It stands to reason that this kind of water would be unfit for human consumption and therefore additionally for irrigation purposes of crops meant for human consumption. Cholera is really a major problem in such cases. In the case of frozen products, meat as well as fish obtained from distributors special precautions have to be taken in the handling of these products. It is therefore important to purchase these kinds of products from only trustworthy dealers and to exercise special caution in the acquisition of frozen fish. Any kind of product that had been allowed to defrost and was then frozen again is potentially dangerous for consumption. For more information on cleaning agents go to http://www.bidvestprestigegroup.co.za.
Kitchens are infamously unclean and the kitchen is considered to be the most unclean room in many homes. Likewise the kitchen areas of small, often backstreet, take away establishments are very often highly suspect, with amazing tales being told about the hygiene of many such places. Contaminated food is a serious threat to human health and apart from food poisoning and severe diarrhea, may also lead to death. Partially prepared food shouldn’t be left in the kitchen without being refrigerated. Often food is precooked only to be warmed up at take away establishments ignoring this rule. If you are planning to buy take away food purchase it from reputable well-known and high volume turn over establishments, particularly where meat or fish is concerned. Food hygiene is usually not a great priority in home kitchens. Not that individuals are not concerned with hygienic conditions within their homes, but simply because they frequently clean their homes, they wrongly believe their homes to be also hygienic, particularly the kitchen. Chopping boards are notoriously a source of cross contamination of food where meat, fish and veggies are cut on a single board or cooked and raw goods are chopped on a single chopping board and kitchen towels are occasionally somewhat suspect as they are used to clean gardening hands, garage hands, kiddies hands as well as kitchen hands. Food is half prepared and allowed to stand around until further required as well as frozen food is often cooked without being allowed to completely thaw first. Every one of these things of course happen inadvertently but are on the other hand potentially dangerous to your health.