Food safety is a problem in all places around the world and people in different areas of the world prepare foods in different ways. The WHO released five simple rules for preparing food in a safe way.
Key 1: Keep clean
The first key tells about the importance of washing. People should wash their hands often—before touching food, while they are preparing food, and any time after they go to the toilet People should wash all surfaces and equipment used for preparing food.
Key 2: Separate raw and cooked
People should separate raw, or uncooked food from foods that are already cooked and foods that will not be cooked. People should store raw meat, chicken, and fish in containers, or in separate areas Raw foods should not touch prepared foods.
Key 3: Cook completely.
People should cook eggs and meat, like birds, seafood, and animals, especially carefully. These foods may carry more micro-organisms than other foods. It is also important that people re-heat cooked food completely.
Key 4:
When people are finished with eating, they should keep the leftover(吃剩的食物)in a refrigerator below 5℃ and shouldn't store it for too long. At room temperature, about 20℃, the amount of micro-organisms can increase very quickly. But temperatures above 60℃ or below 5℃ control the growth of micro-organisms.
Key 5: Use safe water and raw materials.
People should use safe water and choose fresh foods. Damaged or old food may develop harmful chemicals as it gets older.
A. Keep food at safe temperatures.
B. Eat cooked food immediately, while it is still hot.
C. They call these rules the "Five Keys to Safer Food."
D. Keeping everything clean helps people to avoid micro-organisms.
E. They cannot grow so quickly in a very hot or very cold environment.
F. People should also protect cooking areas and food from insects and animals.
G. Food like soup must be boiled for at least a minute to make it be cooked completely.
