Food Safety Tips

1. Remove and dispose of the soiled portions of vegetables.
   
   
2. Cut the base off and wash away any residual soil in a basin of tap water.
   
   
3. Soak the vegetables in fresh tap water for 15 minutes.
   
   
4. Scrub the skin gently for harder items like potatoes.
   
   
5. Rinse again just before cooking in a basin of fresh tap water.

1. Store raw food in tightly-wrapped plastic bags or covered containers in the refrigerator, to prevent raw food juices from dripping onto other food.
   
   
2. Place cooked/ready-to-eat food above raw food to prevent contamination.
   
   
3. Do not wash raw meat, as the raw juices may contain bacteria that can splatter around the kitchen work area. This may also increase the risk of cross-contamination that can cause food poisoning.

• Food such as meat and poultry should be cooked thoroughly, with juices running clear when pricked or sliced. Meat that is pink indicates that it is not cooked thoroughly. There are also some types of food, such as meat patties, that require special attention, as the meat becomes more exposed to bacteria in the process of mincing.
  
  
• Cook seafood (e.g. fish and cockles) thoroughly, especially when cooking for young children, people with illnesses, pregnant women and older folks.
  
  
• Food like stews, soups and curries should be brought to boiling temperatures when cooking.

• Reheat stored cooked food at temperatures of 75^oC and above for at least two minutes to kill any bacteria.
  
  
• Food should not be reheated more than once.
  
  
• When reheating cooked food using the microwave:
  
  
  • Cover the food to hold in the moisture as well as to ensure safe and even heating.
    
    
  • Reheat food till it is steaming hot before removing it from the microwave.
    
    
  • Use only microwave-safe containers. Recycled plastic containers that do not have the microwave-safe labels may melt and cause chemical contamination to your food.

• Ensure there is sufficient space between items placed in the freezer or refrigerator so that cold air can circulate freely around them. 
  
  
• Avoid overstocking, as it can block airflow and create uneven cooling, causing food to spoil faster.
  
  
• Do not open the refrigerator or freezer doors more often than necessary to minimise temperature fluctuations. Every time the door is opened, warm air enters the fridge.

• Clean surfaces like countertops with soap and hot water. Regularly clean these areas to remove dirt and bacteria effectively.
  
  
• Clean and dry utensils, sinks and countertops to prevent the accumulation of dirt and the harbouring of bacteria.
  
  
• Wash knives and other kitchen utensils between uses, especially after using them to cut raw food.

• Clean with soap and hot water regularly and between uses, especially after handling raw food and before handling cooked or ready-to-eat food. 
  
  
• Use a brush to scrub off the stubborn food and dirt particles from cutting boards.
  After cleaning, store chopping boards in an upright position on a rack to keep them dry.
  
  
• It advisable to use separate chopping boards for raw and cooked/ready-to-eat food to minimise the risk of cross-contamination. 

• Wash dishcloths and tea towels frequently in hot water.
  
  
• Dry tea towels and dishcloths quickly after using them to prevent germs from breeding.
  
  
• Disinfect dishcloths, towels, and especially kitchen sponges regularly in a chlorine solution or by heating them for 2 minutes in the microwave oven.
  
  
• Change tea towels or dishcloths that come into contact with plates and utensils frequently.

• Clean and organise cupboards meant for storing food.
  
  
• Keep foodstuffs such as coffee, tea, powdered milk, and biscuits in clean, airtight containers, away from heat and moisture.
  
  
• Check food storage cupboards regularly to ensure that they are free from insect infestation or contamination.
  
  
• Discard foodstuff that has been left open, or if there are signs of insect infestation, or if it is beyond its expiry date.
  
  
• Clean up the storage area and food scraps when there is an insect infestation, and look for signs of the insects in the next 2 weeks.
  
  
• Prevent chemical contamination – do not store food in the same cupboard with items that contain chemicals such as cleaning agents, insecticides or photocopying chemicals. 

• eggs are clean and not cracked
  
  
• vegetables are not shrivelled or mouldy
  
  
• meat does not appear stale or give off odours
  
  
• frozen meat is in a hard, frozen state
  
  
• fishes look shiny and bright
  
  
• dairy products are properly sealed
  
  
• dried food is mould-free

• the package is not damaged or opened
  
  
• cans are not rusty, dented, or swollen
  
  
• bottles are sealed correctly

• For fresh produce like vegetables and chilled fish or meat, buy what you can consume within the next few days.
  
  
• Chilled seafood, chilled meat, vegetables, and fruits are perishable and will spoil after a while, even if it is refrigerated. Frozen and packaged food last longer.
  
  
• Buy only what you can consume before the expiry date.
  

• The food handlers should be neatly groomed and wearing masks or spit guards. They should use clean gloves when handling food and not use the same gloves when handling money.
  
  
• The food stalls should be clean and tidy. A clean environment reduces the risk of food contamination.
  
  
• Check that raw food at the premises is kept separate from cooked food to prevent cross-contamination. Raw food may contain bacteria that can spread to cooked food, making it unsafe to eat.

• Where there is food, there are pests! Resist the temptation to nip the problem in the bud with pesticides as they pose a risk to public health, especially to young children, the elderly and pet animals.
  
  
• For insects, try yellow or blue sticky traps. Additionally, adopt a daily pest monitoring regime to spot any signs of pests and remove them immediately. Home-made organic remedies like onion and garlic spray and chilli spray work well for small farms at home and in community plots.

• Sanitise your harvesting tools before and after harvesting. You can use household disinfectants and alcohol wipes. Remember to rinse your tools after sanitising and sun dry them before storing them.
  
  
• Prevent your harvesting tools and harvested produce from coming into contact with the soil or ground.
  
  
• Quickly store harvested produce safely in clean, hygienic containers.
  
  
• Wash all produce in clean water before consumption.

• Remove all unwanted or diseased plant debris from your plots and plants and dispose of them in a tied plastic bag within the day.
  
  
• Do not compost diseased or unhealthy plants.
  
  
• Store all unused farming materials (e.g. soil medium and fertilisers) in proper dry storage areas and ensure they are inaccessible to young children and animals.
  
  
• Prevent pets and animals, such as pigeons, from coming into contact with growing plots and vegetables.

• Always use gloves when handling soil.
  
  
• Wash our hands before and after farming.
  
  
• Cover cuts with bandages.
  
  
• Put on gloves before farming activities.

Organic fertilisers

• Use well-composted organic fertilisers from reliable sources. They should look like dark, crumbly topsoil.
  
  
• Organic fertilisers should be relatively dry in an intact package. They should have a pleasant earthy odour and a temperature similar to their environment.
  
  
• The materials or organic matter used to make the compost should no longer be recognisable.
  
  
• Never use raw animal wastes (e.g. chicken manure) as they may harbour harmful microorganisms or attract rodents.
  

Chemical fertilisers

• Follow the fertiliser manufacturer’s instructions on using slow-release fertilisers, applying the fertiliser (e.g. every 2-3 months) based on the plant’s requirements, or according to the manufacturer’s instructions.