Food Safety For Your Family


Food safety can be described as the proper handling, cooking, storing or preservation of food to prevent contamination and food borne illnesses caused by microbes such as bacteria, viruses, parasites, and fungi. These microbes are not visible to our eyes and so we may not take for granted the safety of our food but always take extra percussion on the handling of your food. Food that is not properly handled must never be consumed because on getting into your stomach, the body will react negatively.

Food Sources:

Microbes are invisible and are everywhere, we will only be protected when we are careful handling all food meant for our consumption. We stand a chance of higher risk of foods contamination poultry, eggs, dairy products and red meat and raw fish or shellfish.

Some food products may already contain bacteria or parasites.

These germs multiply rapidly and spread during the packaging process if the food products.

Failure to cook or store the food properly can cause further contamination.

Therefore, proper handling and preparation of food greatly reduces the risks of getting food borne illness. Food safety precautions include knowing how to select foods in the store, how to store them, how to cook them, and how to clean up afterward.


Diarrhea, fever, abdominal cramps, nausea, vomiting and dehydration.


  • Make sure you wash her hands with soap in warm water before and after handling any food.
  • Also wash all the cookware and countertops she used to cut these raw products for cooking with soap and hot water.
  • Wash your hands thoroughly after using the bathroom, changing diapers or after each visit to toilet.
  • Put meat, poultry, and fish in separate plastic bags or containers so that their juices don’t get on other foods.
  • Properly preserve any leftovers after cooking. If left to sit at room temperature, bacteria in the food will multiply quickly. Consume leftovers within 3 to 5 days or throw them out.
  • Never eat foods that contain raw eggs such as homemade ice cream.
  • Cook meat until the center is no longer pink and the juices run clear.
  • Wash your hands with hot water and soap before preparing foods and after handling raw meat, poultry, fish or egg products.
  • Thaw meat, poultry and fish in the refrigerator or microwave, never at room temperature.
  • Cook thawed meat, poultry, and fish immediately
  • Periodically sanitize your kitchen sink, drain, and garbage disposal by pouring in a commercial kitchen cleaning agent or a homemade cleaning solution.
  • Keep any meat, poultry, or fish away from any other types of food, like vegetables.
  • Fruit with broken skin (bacteria can enter through the opening in the skin and contaminate the fruit).
  • Frozen fish with blood round the eyes or on the body.
  • Blown canned foods.

Fruits and Vegetables

  • Scrub all fruits and vegetables with plain water to remove any pesticide residue or dirt.
  • Wash melons, such as watermelons before eating to avoid carrying bacteria from the rind to the knife to the inside of the fruit.
  • Remove the outer leaves of leafy greens such as spinach or lettuce.