In light of recent concerns regarding food safety, particularly following reports of children reportedly succumbing to toxic food, the Department of Health and Government Communications has compiled guidelines aimed at assisting individuals in preventing food contamination and foodborne illnesses this festive season.

KEEP CLEAN

Personal hygiene is of utmost importance when handling food; this means that washing your hands before handling food must be a priority. Wash your hands after you've used the toilet and ensure that they are washed using soap. It is also important to ensure that surfaces and equipment used are sanitised thoroughly.

STORE FOOD SEPARATELY

In cases where there are different items of food, it is important to ensure that food is kept separately. Separate food such as meat, poultry and seafood. Also, make use of separate utensils and equipment, such as knives and chopping boards, for handling new food.

ENSURE THAT FOOD IS COOKED THOROUGHLY 

One of the ways that you can ensure that your food is safe is by ensuring that your food is cooked thoroughly. Food such as meat, poultry, and eggs needs to be cooked thoroughly. Also, always make sure that the food is at the right temperature to avoid burning the food. Also, avoid storing food in the fridge for too long. Also, make sure that you reheat your food thoroughly.

Self-Protection and Vigilance

• Avoid buying and consuming food without labels.

• Never buy cans or glass jars with dents, cracks, or bulging lids.

• Check for cleanliness and hygiene practices of food preparation areas before buying.

• Keep abreast of developments in food safety and practice the

necessary safety requirements when handling,preparing and storing your food.

SAFETY FOR VENDORS

Improve Safety When Handling and Preparing Food

• Use only potable water for drinking, cooking, and making ice.

• Don't reuse water used for washing utensils, food, or hands.

• Avoid direct and indirect contact between raw and cooked

or prepared foods that will be consumed without heating.

Transporting, handling, and storage

• Keep the vehicle used for transporting prepared foods clean and do not carry animals.

• Minimise the time required to transport food from where it is prepared to where it is sold.

• Keep prepared foods hot at a temperature of above 60

degrees Celsius.

• Keep prepared foods cold at less than 5 degrees Celsius.

• Reduce the time that food is displayed and keep it protected.

from dust and out of consumers' reach.

• Don't keep leftovers until the next day if cold storage is not available.

Compliance with Rules and Regulations

• Food preparation areas must be clean and hygienic.

• Equipment used in food preparation must be in good condition and cleaned effectively.

• Water that is used for food preparation must be of drinking

quality.