DPH reminds public to handle food safely

Public Health Secretary Joseph Kevin Villagomez has urged the public to carry out safe food handling practices to prevent any possible outbreak of food-borne diseases on the island following a recent food poisoning that downed almost 100 people.

The health secretary reminded the people that potentially hazardous food (meat, seafood, eggs, dairy products and poultry) can only be placed in the danger zone within a limited time period. Never leave food, whether raw or cooked, in the “temperature danger zone” from 40 degrees Fahrenheit to 140 degrees Fahrenheit for more than four hours.

“Any food placed beyond the danger zone may be considered contaminated by bacterial growth,” Mr. Villagomez said. He urged the public to wash their hands thoroughly before preparing food, every interruption in preparing food, and immediately after using the toilet.

Gov. Pedro P. Tenorio has banned the entry of food from the Federated States of Micronesia which may have been contaminated with cholera-causing bacteria. In line with the governor’s order, DPH has asked the Division of Customs to check all cargoes coming from FSM to deter entry of food items from these islands.

Food must be cooked at 165 degrees Fahrenheit or higher to kill food-borne pathogens or constant boiling up to 10-15 minutes. Make sure that cooked food would not be mixed with raw food as these may have food-borne disease pathogens.

Maintain cleanliness and sanitary condition in the cooking station. Utensils should be washed and sanitized in between different cooking process or in continuous process at regular intervals.

When you are done cooking, it is best to maintain the temperature of the cooked food at 140 degrees Fahrenheit. People consuming food immediately after cooking will have lesser chance of contacting any food-borne illnesses.

In storing food, be sure that the right temperature is maintained. Potentially hazardous food (meat, seafood or poultry) is stored in freezers zero degrees Fahrenheit or below. Other potentially hazardous food (eggs, diary products, mayonnaise, tofu, etc.) should be placed in refrigerators at temperatures of 40 degrees Fahrenheit to 32 degrees Fahrenheit.

Dry food (canned food, vegetables, fruits, etc.) should be stored at an ideal temperature of 50 degrees Fahrenheit. Also, keep your storage in a sanitary manner. When in doubt, throw out the food.