TARLAC CITY (PIA) — The Department of Health (DOH) Central Luzon Center for Health Development (CLCHD) urged the public to follow five key practices to ensure food safety and prevent foodborne illnesses.
DOH CLCHD Environmental and Occupational Health Cluster Nurse Kathleen Marie Rodriguez emphasized that ensuring food safety from production to consumption guarantees that all food is safe to eat and helps prevent illnesses.
The first key tip focused on maintaining cleanliness from the person preparing the food to the cooking materials and preparation area.
Rodriguez noted that proper handwashing, though simple, plays a vital role in preventing food contamination.
Secondly, she reminded the public to separate raw and cooked food to avoid cross-contamination, especially when handling meat, chicken, and fish.
Rodriguez also pointed out the importance of cooking food thoroughly, as this kills harmful bacteria that may cause disease, as the third tip on food safety.
In addition, the fourth tip highlighted the importance of storing food at the proper temperature, warning that leaving food at room temperature can lead to faster spoilage.
Lastly, she underscored that the use of safe water and raw materials is essential when preparing food.
By following these key tips to safer food, the public can avoid the risk of foodborne illnesses such as cholera, typhoid, and hepatitis A. (CLJD/AJRR, PIA Region 3- Tarlac)
