by
Sustainability and Circular Economy Workshop
Pollenzo University of Gastronomic Sciences
More than half of food poisoning incidents in Piedmont occur in the home (Piedmont Region, 2021). To avoid these unseemly situations and other food-related illnesses, the World Health Organization (WHO) proposes “5 Key Points for Safer Food” which we quote below (WHO, 2006), along with advice derived from the U.S. institutional food safety website (FoodSafety.gov):
- Get used to cleaning food and all tools used for preparation and consumption before, during and after preparation;
- Separate raw and cooked foods to avoid cross-contamination;
- Cook food properly, making sure the internal temperature is high enough to kill germs;
- keep foods at the right temperature, remembering to refrigerate perishable foods quickly;
- Try to purchase safe and fresh foods.
Bibliography
Piedmont Region (2021). “Buy well, store better!“ from https://www.regione.piemonte.it/web/temi/sanita/veterinaria-salute-alimentare/acquista-bene-conserva-meglio.
World Health Organization (2006). “Five keys to safer food. Available at the link: https://www.who.int/topics/food_safety/flyer_keys_en.pdf
