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HACCP in home -6 points for preventing food poisoning that can be done at home-
You may think that food poisoning is caused by food at restaurants or hotels. However, there are many potential risks for developing food poisoning in the food you eat every day at home.
Please check your cooking with reference to the following 6 points!
Purchase of food
- Buy fresh food such as meat, fish, vegetables, etc. Check the expiration date if it is displayed on food packaging.
- Take purchased food home divided in separate plastic bags to avoid leaking of meat juices and water from fish.
- When purchasing food requiring low temperature storage such as fresh food, buy it at the end of shopping, and go straight back home immediately after purchasing.
Storage at home
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Put food requiring refrigeration and freezing in the refrigerator and freezer immediately after returning home.
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Be careful about overloading in the refrigerator and freezer.
The refrigerator and freezer should be kept at less than 10℃ and -15℃, respectively, as a guide.
- Put meat and fish in plastic bags to protect other food from their juices. When handling meat and fish, always wash hands before and after handling.
- When storing food under the sink cabinet, be careful about water leaks. Do not put food directly on the floor.
Preparation
- Look around your kitchen.
Is garbage put in a trash can? Are cloths clean? Is the countertop tidy? Please check them again. - Wash hands in the following cases;
- After handling uncooked meat, fish, and eggs.
- After using the toilet.
- after touching animals.
- After changing diapers.
- after blowing your nose, etc.
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After cutting uncooked meat and fish, wash the knife and chopping board immediately. Pouring hot water over them is effective.
- Wash vegetables thoroughly as well.
- When using well water, careful attention to water quality is necessary.
- When thawing frozen food, use the microwave and avoid leaving the food at room temperature. Repeating freezing and thawing is dangerous. When thawing, thaw the necessary amount.
Cooking
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Before you start cooking, look around the kitchen again.
Did kitchen get dirty due to the preparation? Replace cloths with dry and clean ones. And, wash your hands. - When cooking food, cook it thoroughly.
- Do not leave food at room temperature in the middle of cooking. When you stop cooking halfway through, put the food in refrigerator and heat it thoroughly when you start cooking again.
Eating
- Wash hands before sitting at the table.
- Serve food with clean hands on clean dishes using clean utensils.
- Do not leave food at room temperature before or after cooking.
Leftover food
- Store leftover food using clean utensils and dishes. Wash hands before handling leftover food.
- Store leftover food by dividing it into shallow containers so that it cools as quickly as possible.
- When re-heating leftover food, heat it thoroughly as well. Warm miso soup and soup until boiling.
- If you have any suspicions about the safety of the food, have the courage to throw it away.