Food safety is the most important factor to protect consumers from any health risk related to food. Based on Indonesian National Agency of Food and Drug Control (BPOM) guidelines, there are 5 keys to food safety:
- Maintain the hygiene – Hygiene can be maintained by washing hands before and after handling food, washing all cooking equipments after use and keeping the kitchen and food from any pests and contaminants. Dirty personnel, equipments, and environment could lead to food borne illness.
- Separate cooked food from raw food – Not only food but also the equipments used (such as knife and cutting boards) for cooked and raw food must be separated to prevent the spreading of dangerous bacteria, viruses or parasites that can contaminate the foods.
- Cook properly – especially meats, poultries, eggs and seafoods. Ensure all those foods are properly cooked within the right time and temperatures. Use the thermometer if necessary.
- Keep food at safe temperature – because the dangerous microorganisms could spreading fast in room temperature. Most grow best in danger zone temperatures of 5-57°C. Once a food is cooked, consume it right away, or cool it to 5°C within 2 hours.
- Use safe water and raw materials – the water used should be clean, clear, tasteless and odorless, while the raw materials should be fresh and high quality to avoid any physical, chemical and microbiological contamination.