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10 NGUYÊN TẮC VÀNG CỦA TỔ CHỨC Y TẾ THẾ GIỚI VỀ VỆ SINH AN TOÀN THỰC PHẨM DÀNH CHO NGƯỜI LÀM BẾP.

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10 NGUYÊN TẮC VÀNG CỦA TỔ CHỨC Y TẾ THẾ GIỚI VỀ VỆ SINH AN TOÀN THỰC PHẨM

(Dành cho người làm bếp)

10 NGUYÊN TẮC VÀNG CỦA TỔ CHỨC Y TẾ THẾ GIỚI VỀ VỆ SINH AN TOÀN THỰC PHẨM
VE SINH AN TOAN THUC PHAM

1. Chọn thực phẩm an toàn: chọn thực phẩm tươi, rau quả ăn sống phải được ngâm và rửa kỹ bằng nước sạch. Quả nên gọt vỏ trước khi ăn. Thực phẩm đông lạnh để tan đá rồi làm đông đá lại là kém an toàn.

2. Nấu chín kỹ thức ăn: nấu chín kỹ hoàn toàn thức ăn là bảo đảm nhiệt độ trung tâm của thực phẩm >70°C.

3. Ăn ngay sau khi nấu: hãy ăn ngay sau khi nấu xong vì thức ăn càng để lâu càng nguy hiểm.

4. Bảo quản cẩn thận các thức ăn đã nấu chín:

muốn giữ thức ăn quá 5 giờ cần phải giữ liên tục nóng > 60°C hoặc lạnh <10°C; thức ăn cho trẻ nhỏ không dùng lại.

5. Nấu lại thức ăn thật kỹ: các thức ăn chín, sau 5 giờ muốn dùng lại nhất thiết phải được nấu kỹ lại.

6. Tránh ô nhiễm chéo giữa thức ăn sống và chín với bề mặt bẩn: thức ăn đã nấu chín có thể bị nhiễm mầm bệnh do tiếp xúc trực tiếp với các bề mặt bẩn (dùng chung dao thớt).

7. Rửa tay sạch trước khi chế biến thức ăn và sau mỗi lần gián đoạn để làm việc khác: nếu bạn bị nhiễm trùng ở bàn tay hãy băng kín vết thương nhiễm trùng đó trước khi chế biến thức ăn.

8. Giữ sạch các bề mặt dụng cụ chế biến thức ăn do thức ăn dễ nhiễm khuẩn, bất kỳ bề mặt nào dùng để chế biến thức ăn cũng phải được giữ sạch. Khăn lau bát đĩa phải được luộc nước sôi và thay thường xuyên khi sử dụng lại.

9. Che đậy thực phẩm để tránh côn trùng và các tác động khác: hộp kín, chạn, tủ kính, lồng bàn, đó là cách bảo vệ tốt nhất. Khăn đã dùng che đậy thức ăn chín phải được giặt sạch lại.

10. Sử dụng nguồn nước sạch an toàn: nước sạch là nước không màu, không mùi, không có vị lạ và không chứa mầm bệnh, hãy đun sôi trước khi làm đá uống, đặc biệt với nguồn nước dùng nấu ăn cho trẻ nhỏ.

chuyên viên tư vấn sức khỏe cộng đồng: Trịnh Tiến Minh
thuộc ban tư vấn Hội GDCSSK cộng đồng Viêt Nam 

sưu tầm

admin

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