2. • Hygiene is an
essential part of
healthy living. Not
just selecting the
right food choices
but also cooking &
consuming them in
a hygienic way is
equally important in
preventing the
infectious diseases.
INTRODUCTION
3. By Having Good Personal Hygiene
Wash your hands regularly Especially after
going to the
bathroom
Have a Clean Uniform
Available
If Sick Stay Home
Place a Band Aid on Cuts
4. CLEANING • Cleaning your hands doesn’t mean just
passing your hands under the tap – give
them a proper scrub with soap. In
particular, remember to wash your hands:
• after using the toilet
• before you handle any food
• After you handle raw meat
• Remove any rings, watches and bracelets
before you handle food. This is because
bacteria can hide under these and transfer
to your food.
• Before you start to prepare any food, make
sure that the area you’re working in and
the utensils you’re using are clean.
Thoroughly and wash utensils with
washing-up liquid and hot water, or use a
dishwasher. Make sure you clean up any
spilt food straight away.
6. STORING
• Always check labels for guidance on where to
store food.
• Make sure you keep your fridge between 0 and
5°C and your freezer at less than -18°C – this
will prevent bacteria from multiplying. You can
use a thermometer to regularly check these
temperatures, or your fridge or freezer may
have a thermometer built in.
• Store fresh and frozen food in the fridge or
freezer as soon as possible after you buy it.
This is especially important in hot weather.
• Keep raw meat and seafood separate from other
foods.
• Store raw meat in an airtight container at the
bottom of the fridge to prevent juices or blood
dripping onto other food.
7. STORING • Defrost frozen foods in the fridge.
Place them on a plate or in a
container as they defrost, so they
don't drip onto or contaminate other
foods.
• Don't store opened tins of food in the
fridge – transfer the contents to a
suitable airtight container instead.
• If you’re keeping cooked leftovers,
allow them to cool to room
temperature before you store them in
the fridge. Make sure you use up any
leftovers within two days.
• Throw away any food that has
passed its use-by date.
8. PREPARING
• Check food labels
before you decide what
to use. Shop-bought
foods may come with
two dates: a use-by
date and a best before
date. Don’t use any
foods that have passed
their use-by date, even
if you think they look
fine, as they may not
be safe to eat.
9. PREPARING
• Always use different chopping boards
and utensils to prepare raw meat or
fish. This is because they contain
harmful bacteria that can spread to
anything they touch, so it’s important
to keep these away from other foods.
The bacteria are removed during
cooking, but it’s important not to let
them come into contact with any food
that you’re not going to cook before
eating. You can buy colour-coded
chopping boards (for example, red for
raw meat and green for fruit and
vegetables), which can help to
prevent confusion.
12. Aftera period of time Remove Frozen o
Cooked Foods From Room Temperatur
Frozen Thawed (Always
Thaw Foods in the
Fridge)
Room
Temperature
Cook
Or
Refrigerate
Eat
14. Connect with us Socially
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www.fssai.co.in
www.knowledegecenter.co.in
