Every month scores of Filipinos are victimized by food poisoning. Just last week reports said two siblings in a town in Davao del Sur died, while four others were hospitalized, allegedly because of food poisoning. In April 19 people, mostly children, suffered stomach disorders after eating rice noodles
served at a town fiesta. Two months prior to that incident, some 33 athletes and coaches were downed by food poisoning during the Davao Regional Athletic Association meet.
What is common in these cases is that the food served was mass-produced and was prepared hours before it was consumed. Obviously, there were lapses in the food preparation process. While these lapses may seem trivial to some, they have resulted in the hospitalization and even death of some of those affected by food poisoning.
According to the World Health Organization (WHO), food safety is a significant public health issue. The WHO said some 1.8 million people die as a result of diarrheal diseases and most of these cases can be attributed to contaminated food or water. More than 200 known diseases are transmitted through food, according to the WHO.
The WHO introduced the five keys to safer food poster in 2001. These five keys incorporated all the messages of the 10 golden rules for safe food preparation under simpler headings that are more easily remembered. The core messages of the five keys to safer food are: keep clean, separate raw and cooked, cooked thoroughly; keep food at safe temperatures; and use safe water and raw materials.
To keep food clean, the WHO said those who will prepare it must wash their hands before handling food and often during food preparation; wash hands after going to the toilet; wash and sanitize all surfaces and equipment used in food preparation; protect kitchen areas and food from insects, pests and other animals. The WHO also recommended separating raw meat, poultry and seafood from other food; the use of separate equipment and utensils, such as knives and cutting boards for handling raw food; and storing food in containers to avoid contact between raw and prepared food.
To kill dangerous microorganisms, the WHO said food must be cooked thoroughly, especially meat, poultry, eggs and seafood. Soups and stews must be boiled. For meat and poultry, the WHO said juices should be clear and not pink in color. Also, cooked food must be reheated thoroughly.
The WHO advised handlers not to leave cooked food at room temperature for more than two hours, to keep cooked food piping hot prior to serving, and to not thaw frozen food at room temperature. Handlers were also told to use safe water, select fresh and wholesome food, to choose food processed for safety, such as pasteurized milk, and to wash fruits and vegetables.
WHO’s recommendations may sound simple but many people continue to disregard these tips. In a tropical country like the Philippines, food tend to spoil easily, so shortcuts should be avoided if handlers want to ensure that the dishes would not make their guests or customers ill. Aside from the harm that it would cause to consumers, serving spoiled food could also result in irreparable damage to the reputation of restaurants and caterers.