Food Safety Focus (218th Issue, September 2024) – Article 4
Summer Food Safety: Keep Your Food Safe and Stay Cool!
It is important to prioritise food safety especially during summer as bacteria thrive in warm temperatures. It is known that foodborne illnesses are more during hot and humid periods, as such condition increases bacterial growth. Common foodborne pathogens like Salmonella, Vibrio parahaemolyticus and Staphylococcus aureus grow more readily in the summer months.
To keep your food safe, practise the "5 Keys to Food Safety", which include:
- Choose – choose safe raw materials;
- Clean – keep your hands and utensils thoroughly clean;
- Separate – separate raw and cooked food;
- Cook – cook food thoroughly to a core temperature of at least 75°C; and
- Maintain a safe temperature – keep hot food at above 60°C and cold food at 4°C or below.
One should follow the "2 hours/4 hours rule" when handling cooked food. Cooked food kept at room temperature can be safely consumed within 4 hours of cooking. If the food is cooked within 2 hours, you can store it in a refrigerator for later use. Discard the food if it has stayed at room temperature for more than 4 hours. These rules also apply to school lunch boxes.