Potential food safety hazards at home can be divided into three categories: Biological Chemical Physical Certain processes or handling practices in the home have been identified as being essential or critical in preventing food borne illness. These practices can help to prevent or control food borne illness. They are purchasing, storing, pre-preparation, cooking, serving and handling leftovers. Failure to take appropriate action at these critical points could result in food borne illness.
|  | Purchase far as possible perishables on a daily basis. While buying food products, check for the appearance of the food. Watch out for damages, tears, leakages and color changes. Procure processed food items only after checking properly the `Best Before date’ validity and prefer processed branded food items with product certification marks like ISI, FPO and AGMARK.
|  | During your shopping, keep in mind to purchase perishables like milk and milk products, fish, seafood, poultry, meat and meat products, eggs and other perishables in the end. Remember to keep packages of raw meat and meat products separate from other foods, particularly foods that will be eaten without further cooking. Make sure milk and milk products, fish, seafood, poultry, meat and meat products, eggs and other perishables are refrigerated as soon as possible after purchase. Plan to drive directly home after purchases from the grocery store.
Canned food items, if purchased, should be free of leaks, dents, cracks or bulging lids. Home storage Verify the temperature of your refrigerator and freezer (refrigerators should run at greater than and equal to 5 degree Centigrade; freezers at −18 degree Centigrade). Keep high-risk products such as fish, seafood, poultry, meat and meat products in the freezer cabinet of refrigerator immediately on reaching home.
| Use plastic bags or place meat and poultry on a plate. Keep the milk and milk products in the designated racks in the refrigerator or on the first topmost rack just under the freezer cabinet. Wash hands with soap and water before and after handling any raw fish, seafood, poultry, eggs, meat and meat products. Store canned foods in a cool, clean dry place and as per the labeling directions of the manufacturer. Avoid extreme heat or cold which can be harmful to canned food items.
|  | Never store any foods directly under a sink and always keep foods off the floor, on a rack or pallet and completely separate from cleaning supplies. Prepreparation The most important step to prevent cross-contamination is washing. Wash hands with soap and water thoroughly: Before beginning preparation, After handling raw meat, poultry, seafood or eggs. After touching animals. After using the toilet / bathroom.
| After changing diapers. After blowing the nose. Do not let juices from raw meat, poultry or seafood come in contact with cooked foods or foods that will be eaten raw, such as fruits or salads. Wash hands, kitchen slabs/tables, equipment, utensils and cutting boards with soap and water immediately after use. Before processing frozen fish, seafood, poultry, meat and meat products, thaw the same properly in the refrigerator and not on the kitchen slab/ table. It is also safe to thaw in cold water in an airtight plastic wrapper or bag, changing the water every 30 min till thawed.
|  | Thawing may also be carried out in the microwave and followed immediately by cooking. Marinate foods in the refrigerator and not on the kitchen slab/table. Serving Wash hands with soap and water before serving or eating food. Serve cooked products on clean plates with clean utensils and clean hands. Never put cooked foods on a dish that has held raw products unless the dish is washed with soap and hot water. Hold hot foods above 60 degree Centigrade and cold foods below 5 degree Centigrade. Never leave foods, raw or cooked, at room temperature longer than 2 h. Handling leftovers Wash hands before and after handling leftovers. Use clean utensils and surfaces.
|  | | Divide leftovers into small units and store in shallow containers for quick cooling. Refrigerate within 2 h of cooking. Discard anything left out too long. Never taste a food to determine if it is safe. When reheating leftovers, reheat thoroughly (temperature of 75 degree Centigrade) till the dish is hot and steamy. Bring soups, sauces and gravies to a rolling boil. If in doubt, throw it out. |
|