Page 10 - Healing To The Nations Magazine - March2020 Edition

ood ought to taste great and be a source of nourishment, but when the opposite is the case, it becomes a source
of concern. Improper food handling can make the body sick, rather than provide nourishment. Poor handling
could occur either during preservation or preparation. Poor food hygiene will cause symptoms like diarrhea,
Ffever, abdominal cramps and vomiting. However, food-borne diseases can be avoided by following some safety
measures and imbibing proper food handling procedures.

Safety Measures on Food Purchase don’t afect other things.
Always look out for freshness, especially for perishable food
items. Buy fresh foods – fruits, vegetables, meat, ish, dairy Store your non-perishable food items properly, away from
and eggs. Don’t buy food items that have abnormal smell or the reach of household pests and rodents. Use air-tight
color. Ensure that food items are clean and free from cracks containers and bags, as well as jar lids with screw bands
or broken skin before purchase, especially for eggs and that seal properly. Store your food away from heat sources
fruits. This is important because bacteria can enter through like the cooker, electrical appliances and sunlight.
any opening on the food items.
Safety Measures on Food Preparation
For fresh produce, check the ‘best by’ and/or ‘sell by’ Thoroughly wash all fruits and vegetables with clean running
water. Scrub farm produce – like carrots, melons, cucumbers,
packaged foods, read labels properly to acquaint yourself cabbages and the likes – to remove dirt before consumption.
with the expiry date, how to store and prepare, as well as
the ingredients of the food you are spending your money on. Maintain separate chopping boards for meat and vegetables
to avoid contamination, as most vegetables are eaten raw or
Safety Measures on Food Storage only half-cooked. Always wash your hands before cooking
Food items should be stored at the right temperatures; or preparing meals.
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5 C for freezing and 18 C for refrigeration. This is crucial
because the right temperature will help inhibit the action of Don’t overcook vegetables. Add them to sauces and soups
microorganisms on food items, thus keeping your food fresh. when everything else is ready and leave to steam for 2
minutes, so as not to diminish the nutritional value of the
Avoid crowding the refridgerator shelves, to allow free vegetables. Consume leftovers within 3-4 days or throw
away.

Your health is of paramount importance, take good care of
them won’t contaminate other items in the fridge. Also what goes into your system; handle your food the right way,

of and keep living healthy!

10 | Healing to the Nations