What is food safety?
Food safety deals with the practices and strategies of preventing foodborne illness where it involves proper food purchasing, food storage, handling and cooking.

Food Purchasing
- only buy good quality, fresh and undamaged food
- buy from sources that are inspected for health and sanitation
- do not buy expired food
- if food requires refrigeration, make sure buy it refrigerated
- avoid buying fish and poultry that labels with “frozen, defrosted”, as you have no idea about the freshness
- do not buy dented canned food
- only food with proper packaging
- check food label to ensure buying the right food, with the right ingredients and before the expiry date

Food Storage
- proper warpping
- proper labelling
- proper temperature
- proper arrangement
- protection from contamination

Refrigerated Food
- meat and poultry should be well wrapped to avoid contaminate other food
- freezer bag/aluminium foil can help to prevent freezer burn and quality loss
- label with date of purchase for easy tracking to prevent wastage
- frozen food must be refrigerated quickly
- thawed food should be used within 24 hours
- eggs should be store in refrigerator intheir cartons
- clean utensils must be used
- cooked food to be dated
- reheat food at minimum of 160 degree fereignheit
- store cooked food in covered container less ths 2″ high
- full refrigerator may have contamination risk

Unrefrigerated Food
- store in clean rodent-free areas with doors to cover the storage area
- store at a height of minimum 8″ above the floor
- first in first out
- non-perishable items(flour, sugar, salt) to be stored in air tight container once it’s opened

Food Handling
- anyone with illness, injuries, sores or infections should handle food
- food handle should not be in charge of diaper changing
- wash hands with right techniques
- never thaw food in room temperature but in the refrigerator, microwave oven, or placing water proof plastic bag and submerge into cold water and water to be changed every 30 minutes
- wash hands before handle food
- apron must be clean
- take food handler course
- do not use the same chopping board and knife for vegetable and poultry/seafood
- trim nails, tie back hair
- always reheat food with a minimum of 160 degree fereignheit and soup until rolling boil

Environment Care
- ensure work surface/area is clean
- wash top of tins before opening
- waste bin must be tightly covered
- utensils must be clean
- clean towers and cloths
- keep animals and insects away

Food Poisoining
Infection of gastro-intestinal tract caused by eating or drinking contaminated food or water by bacteria, viruses, toxic, chemicals, metals, or poisonous plants. Symptoms can be vomitting, nausea, diarrhoea, abdominal pain, and fever. It can cause severe dehydration and life threatening.