WHO: Guidelines while Cooking food to avoid infection

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In the wake of COVID-19 pandemic, daily routines of the society have been affected including work, cleanliness to dieting methods, etc.
Manitaining health and proper hygiene has become the priority of the people these days. However, people some people were already following the standards but these days it has been increased so as to stop the spread of Covid-19.
The WHO has issued 5 guidelines in maintaining the health standards and cooking food:-

1. Stay Clean Always
The pandemic is showing us that something as simple as washing our hands can go a long way in preventing disease. The same rule must be applied to cooking and eating as well. Along with making sure that you wash your hands before handling food, also wash and sanitise surfaces and equipment used for food preparation. This will help eliminate any potentially harmful microorganisms from your food.

2. SEPARATE RAW AND COOKED FOOD
Make sure to separate raw meat and fish from other foods while preparing and storing food. Designate a separate cutting board and knives for raw foods to avoid any intermingling. Raw meat and seafood can contain dangerous microorganisms, so store them in containers to keep them isolated from other foods.

3. COOK WELL
Cook all foods- meat, seafood as well as vegetarian dishes- really well. This will help kill dangerous microorganisms, making the food safer for consumption. If you plan to eat something out of the refrigerator, make sure to reheat it so it is steaming hot. Bring foods to a boil to make sure that they reach 70C, a temperature above which foods tend to be safer for consumption. Pay special attention to minced meats, rolled roasts and large joints of meat and poultry when cooking. For meat and poultry, check to see that juices are clear and not pink.

4. KEEP FOOD AT SAFE TEMPERATURES
Practising safety when storing food is equally important. Refrigerate all cooked and perishable foods and avoid leaving cooked food at room temperature for too long. Heat food well prior to serving and refrigerate leftovers immediately. Microorganisms can multiply fast at room temperature, but at temperatures below 5°C or above 60°C, their growth slows down or stops.

5. USE SAFE WATER AND RAW MATERIALS
When purchasing produce or meat, make sure it is safe and fresh. Wash fruits and vegetables with clean water, especially if they are to be consumed raw. For packaged foods, take the time to check the labels and avoid consuming anything beyond expiry. Even raw materials like water and ice can sometimes be contaminated with unwanted microorganisms and chemicals. So make sure to use water that is safe, or treat it to make it safe for consumption.

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