Five Keys to Food Safety

Choose

• Buy food from hygienic and reliable licensed shops.
  • Do not buy food from unlicensed shops or questionable sources.
• Select fresh and wholesome food.
  • Vegetables and fruits are not damaged or bruised.
  • Dried items are not mouldy.
  • Cans of food are not dented, bulging, damaged or rusted. Jars of food are not cracked or with a loose lid.
  • Eggs are not cracked or leaking.
  • Choose ready-to-eat, cooked or perishable foods that are stored correctly, e.g. sushi should be stored at 4°C or below, frozen chicken should be stored at -18°C or below.
• Do not buy food beyond its expiry date.
  • Read food labels and follow directions.
  • Buy food that has not passed its expiry date.
• When buying food, take dried items (including food and non-food items) first and frozen and chilled products later before checking out to reduce the staying time at the Temperature Danger Zone (4-60°C) to minimise possible hazards.
• Read nutrition labels to help make healthier food choices.

Separate

• Pick up prepackaged and canned foods first, shop for raw meat, poultry and seafood last.
• Keep raw meat, poultry and seafood separate from other food items in your grocery cart and shopping bags to prevent their juices from contaminating other food items.
• Pack foods separately from chemical agents to prevent them from being contaminated.

Safe temperature

• If long travelling time is expected, use ice packs to keep perishable foods cold.

• Store frozen and chilled foods in the refrigerator promptly to reduce the time they stay at ambient temperature to maintain their quality.