7 Essential Tips for Healthy and Safe Food

Store Food Properly

Refrigerate perishable items within two hours & keep your fridge at 40°F (4°C) or below. Use airtight containers & store raw meats on the bottom shelf to avoid cross-contamination.

Wash Your Hands 

Always wash your hands with soap & water for at least 20 seconds before & after handling food. Clean kitchen surfaces, utensils, & cutting boards with hot, soapy water to prevent bacteria spread.

Cook at Right Temperature

Use a food thermometer to ensure meats reach safe internal temperatures (e.g., poultry at 165°F/74°C). Reheat leftovers to at least 165°F (74°C) to ensure they are safe to eat.

Avoid Cross-Contamination

Use separate cutting boards for raw meat and ready-to-eat foods, & always wash hands & utensils after handling raw meat. Keep raw & cooked foods separate in your grocery cart, bags, and refrigerator.

Check Expiry Date

Follow expiration dates to avoid consuming spoiled or unsafe food. “Best by” dates indicate quality, while “use by” dates are critical for safety, especially for perishables.

Wash Fruits & Vegetables

Thoroughly wash all fruits & vegetables under running water, even those with skins or rinds that are not eaten. Use a brush to scrub firm produce like potatoes and carrots.

Stay Informed 

Keep updated on food safety practices and recalls from reliable sources like FSSAI. Educate yourself and your family on safe food handling to prevent foodborne illnesses.

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