Four Golden Rules of food safety

### **The Four Golden Rules of Food Safety**

Adhering to these four fundamental principles helps prevent foodborne illnesses and ensures that food is safe for consumption. Here are the four golden rules of food safety:

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### **1. Keep Food Clean**
- **Why**: Prevents contamination from harmful microorganisms that may be present in the environment.
- **How**:
- Wash hands with soap and water before handling food and after touching raw items.
- Clean all utensils, cutting boards, and surfaces before and after use.
- Protect food from insects, pests, and other animals by using lids or covers.
- Rinse fruits and vegetables thoroughly under running water.

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### **2. Separate Raw and Cooked Foods**
- **Why**: Prevents cross-contamination, where bacteria from raw foods transfer to cooked or ready-to-eat items.
- **How**:
- Use separate cutting boards and utensils for raw meat, seafood, and vegetables.
- Store raw foods in sealed containers and place them below cooked or ready-to-eat items in the refrigerator.
- Avoid using the same gloves or towels for handling raw and cooked foods.

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### **3. Cook Food Thoroughly**
- **Why**: Cooking at the correct temperature kills harmful bacteria and ensures food is safe to eat.
- **How**:
- Cook meat, poultry, seafood, and eggs to their recommended internal temperatures:
- Poultry: 75°C (165°F)
- Red meat: 63°C-75°C (145°F-165°F)
- Fish: 63°C (145°F)
- Use a food thermometer to verify temperatures.
- Reheat leftovers to at least 75°C (165°F) before serving.

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### **4. Store Food Safely**
- **Why**: Proper storage prevents bacterial growth and food spoilage.
- **How**:
- Keep perishable items refrigerated at or below 5°C (41°F).
- Freeze foods promptly if not used within a few days.
- Avoid leaving cooked or perishable foods at room temperature for more than 2 hours.
- Label and date all stored food to track freshness and avoid consuming expired items.

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### **Bonus Tip: Educate and Train**
Regularly train all food handlers on these rules and emphasize their importance in maintaining food safety and public health.

By following these golden rules, you can significantly reduce the risks of foodborne illnesses and ensure a safe and hygienic food-handling environment. Would you like help creating a visual poster or guide for these rules?