TARLAC CITY (PIA) — Department of Health (DOH) Central Luzon Center for Health Development (CLCHD) highlighted handwashing as the best defense against food and waterborne diseases.
It is a simple, low-cost and effective way to protect the community from different illnesses such as cholera, amoebiasis, and typhoid among others.
DOH CLCHD Food and Waterborne Disease Program Coordinator Kathleen Rodriguez said handwashing is the first line of defense against diseases.
“While we have sanitizers as an alternative to keep our hands clean, the use of soap and water is still the best defense against contaminants, and the best practice for optimum hand hygiene,” she stressed.
This is also the center of the celebration of Global Handwashing Day every October 15.
Rodriguez likewise underscored handwashing as one of the key steps to food safety as advocated in the observance of the Food Safety Awareness Week every last week of October.
It aims to intensify public awareness on the importance of proper food preparation, handling and storage.
“These two celebrations provide a platform of cooperation and collaboration among government, stakeholders, academic institutions and the community to organize activities that advance information on hand hygiene and food safety,” she said.
Other steps to food safety include using different equipment and utensils for raw food, and separating raw and cooked food from the process of preparation and storage to avoid cross contamination.
“Another step is by cooking food thoroughly, particularly meat, chicken, egg and seafood. Take note that meat and poultry juices should be clear and not pink. Also, allow stews and soups to boil to make sure that they have reached the temperature of 70 degree Celsius. As much as possible, use a thermometer while cooking,” she stressed.
For the fourth key step, Rodriguez cited the importance of keeping food at safe temperature to prevent spoilage.
“Put all cooked and perishable food in the refrigerator, and never leave cooked food at room temperature for more than two hours. Moreover, do not store food for a long period of time, even in the refrigerator. In terms of handling your frozen food, do not thaw them at room temperature,” she stated.
She added that it is better to keep food hot prior to serving.
Finally, Rodriguez reminded the public to use safe water, check the expiry date of food, buy fresh and wholesome food, and to wash fruits and vegetables, especially those eaten raw.
This year’s Food Safety Awareness Week is anchored on the theme, “Pagkaing ligtas, masustansya at sapat, susi sa magandang kalusugan sa lahat”. (CLJD/TJBM-PIA 3)
