Safe Kitchen

One of the gravest and life threatening dangers in the kitchen largely comprise of food borne illnesses.

In India, where there seems to be poor control over the rapidly flourishing food preparation joints, figures would not be appropriate because a very few cases are reported to public health officials.

Food borne illnesses are caused largely by disease causing bacteria or by poisonous toxins which they produce. These bacteria can quickly spread and find their way into food via the food chain, i.e. from soil and water, raw produce, kitchen surfaces, hands of food handlers, food handling equipments, food service utensils, food served. The top three reasons for food poisoning include poor time – temperature controls, cross contamination and poor personal hygiene.

Kitchens are hotspots for such opportunistic microbes. “You would be better off eating the carrot stick that fell in your toilet than one that fell in your sink”. Here are a few tips on preventing food borne illnesses during food preparation in the kitchen.

Check Supplier While food safety starts with the supplier, ensure that food materials and ingredients are purchased only from reputed, known and approved suppliers. Ensure checking of all consignments as per specifications. Be selective about certain seafood like prawns, crabs, shellfish, etc which can harbour infectious germs.

Spare the Bugs Cook food properly. If you serve or eat undercooked food you are risking food poisoning. If microwave is used to prepare food, one must ensure that food is heated to at least 70 deg C.

Never allow food to thaw on the kitchen work surface but preferably in the microwave or refrigerator and always in a dish.