Eat, drink but be wary
MANILA, Philippines - The Filipino tradition of giving food to their friends and relatives is part of our country’s year- round festivities. However, these celebratory seasons usually mean more food will flood our household and, if not handled properly, these perishable goods pose a high risk for food poisoning.
Food safety is a scientific discipline in handling, preparing, and storing food in ways that prevent food-borne illness. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.
One company that provides a scientific approach to food safety is Mantek Philippines, part of a legacy of a global company that dates back to 1919. It has earned a world-class reputation as the authority in the maintenance industry with customers in over 50 countries.
According to Mantek food safety manager Randz Umali, the company is offering a training seminar to companies and individuals who would like to learn more about food safety. “A company or an individual that invests in food safety practices will get a lot of benefits, including reduced risks of food hazards or contaminants, low or no incidence of food poisoning, and increased confidence in food handling,” says Umali.
Here are some food safety tips courtesy of Mantek Phil.:
• Refrain from keeping food in the temperature danger zone between 5oC and 60oC. Food poisoning bacteria grow best in this temperature.
• Defrost raw meat in the fridge, or ask your butcher to defrost it in a cool room, but make sure it is completely defrosted in the center before cooking.
• Make sure that defrosted raw meat is thoroughly cooked all the way through to make sure all bacteria are killed. If you have a meat thermometer, check that the temperature in the thickest part reaches 75°Celsius.
• Stuffing inside chicken, pork or fish is best cooked separately, since stuffing slows down cooking and cooling.
• Keep hot foods steaming hot over 60oC and keep cold foods refrigerated at or below 5oC.
•Ready-to-eat food should always be defrosted in the fridge or microwave, never on the bench top, unless the manufacturer recommends that you do so.
• Before preparing food, make sure that there is enough room in the fridge to keep cold food at or less than 5oC. If there is not enough room in the fridge, remember that soft drinks and alcohol, jams, pickles, and other acidic condiments do not require refrigeration to remain safe.
• Prepare foods as close as possible to eating time.
• Use separate cutting boards and utensils for raw meats and poultry and ready-to-eat foods.
• Cook foods properly. All rolled and stuffed roasts, poultry, sausages, mince dishes, and liver need to be fully cooked.
• If you cook large amounts of food in advance, divide it into smaller portions, put in shallow containers, cover, and place in fridge or freezer. Make sure there is good air circulation around the containers.
• Refrigerate leftovers immediately after the meal.
Always store perishable leftovers in the fridge and use them up within two to three days.
• When reheating food, ensure that it is steaming hot all the way through (at least 75oC).
• Your hams will keep for several weeks with proper handling: Remove it from its plastic wrap, cover with clean cloth soaked in water and vinegar so it doesn’t dry out, follow any instructions on the packaging, and store in the fridge below 5°Celsius. Reduced-salt hams are now becoming popular but will not keep as long as conventional hams so follow instructions on the packaging.
• Before preparing foods and between handling raw meat or raw chicken, wash hands thoroughly with soap and warm water, and dry thoroughly.
Mantek Phils. offers GMP (good manufacturing practices) equipment and safe food products that comply with strict government regulations as well as offers training that can raise the level of competency on food safety.
For inquiries, call Mantek Phils. at 687-4839 local 103 or e-mail nrumali@info.com.ph. Also visit www.nch.com.
