Safe & Clean Foods For You And Your Baby

SAFE & CLEAN FOODS FOR YOU AND YOUR BABY

Having safe and clean food is very important as food poisoning might occur if it is not well practiced. Here are some tips in regards to how to practice and prepare safe and clean food for you and your family. 

*Note that most of the tips are adapted from Malaysian Dietary Guideline (MDG) (2010). You may refer to MDG 2010 for more information.

1. Choose safe and clean foods and beverages

• Fresh and clean raw foods
• Processed foods that are appropriately labelled and have not reached expiry date
• Cans and packaged foods that are not dented or leaking
• Foods that are processed safely (sterilised, pasteurised, UHT).
• Buy frozen/ cold foods last when shopping and return home as soon as possible/ use a cooler box to minimize drastic change in temperature for a long period. 

2. Store foods appropriately

• Store foods at the appropriate area and temperatures.
• Keep perishable foods (milk, yogurt, eggs) and cooked food (not longer than two days) below 5°C, meat category for at least -18°C.
• Separate raw foods from cooked foods in the refrigerator. Do not overload the refrigerator.
• Do not keep very hot food in the refrigerator to prevent rise in temperature of the refrigerator.
• Food stored should be properly covered and kept to avoid cross contact between raw and cooked foods.
• Keep foods away from cleaning agents.

3. Prepare food hygienically

• Practice good personal hygiene (wash hands, clean cooking utensils with soap and clean water) to avoid cross- contaminations.
• Avoid handling foods with bare hands if you have open wounds unless properly bandaged.
• Wash food thoroughly with clean water that is to be eaten raw.
• Use separate utensils for handling raw and cooked foods.
• Thaw frozen food properly in the refrigerator or under clean running water.

4. Cook foods thoroughly

• Bring foods to cooked status (soups to boiling and meat juices to clear, not pink).
• Reheat cooked food thoroughly. 
• Boil clean water for drinking. 

5. Hold foods appropriately

• Keep foods covered and never leave cooked foods at room temperature for more than four hours.
• Serve hot foods hot and cold foods cold.
• Hold foods hot (above 60°C) or chill (below 5°C).

6. When eating out, choose safe and clean premises

• Premises that are far away from the street, rubbish dumps, clogged drains, septic tanks or water disposals.
• Choose premises that are in clean and tidy conditions (running pipe water, proper drainage system, covered rubbish bins).
• Premises that use crockery, cutleries and utensils that are clean and in good condition.
• Premises that serve appropriately covered foods and beverages.
• Premises where staff practice good personal hygiene and habits at work.

OUR WARM MESSAGE:

It is noted that safe and clean food is vital for everyone. Therefore, PopoMama has the responsibility to ensure the SOPs are well adhered to in order to provide our beloved clients safe and clean food.

Article written by:

Nutritionist Foo Kai Li

𝐃𝐢𝐬𝐜𝐥𝐚𝐢𝐦𝐞𝐫: 𝐓𝐡𝐞 𝐚𝐫𝐭𝐢𝐜𝐥𝐞 𝐢𝐬 𝐚 𝐠𝐞𝐧𝐞𝐫𝐚𝐥 𝐯𝐢𝐞𝐰 𝐛𝐲 𝐨𝐮𝐫 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧𝐢𝐬𝐭 & 𝐃𝐢𝐞𝐭𝐢𝐭𝐢𝐚𝐧. 𝐀𝐥𝐰𝐚𝐲𝐬 𝐜𝐨𝐧𝐬𝐮𝐥𝐭 𝐰𝐢𝐭𝐡 𝐚𝐧 𝐚𝐩𝐩𝐫𝐨𝐩𝐫𝐢𝐚𝐭𝐞 𝐩𝐫𝐨𝐟𝐞𝐬𝐬𝐢𝐨𝐧𝐚𝐥 𝐟𝐨𝐫 𝐬𝐩𝐞𝐜𝐢𝐟𝐢𝐜 𝐚𝐝𝐯𝐢𝐬𝐞 𝐫𝐞𝐥𝐚𝐭𝐞𝐝 𝐭𝐨 𝐲𝐨𝐮𝐫 𝐜𝐨𝐧𝐝𝐢𝐭𝐢𝐨𝐧𝐬.

REFERENCES:

1. Malaysian Dietary Guideline (2010). Key Message 13: Consume safe and clean foods and beverages. Retrieved from https://www.moh.gov.my/index.php/pages/view/227 
2. Kementerian Kesihatan Malaysia (n.d.). Slide: Kursus Latihan Pengendali Makanan. Retrieved https://www.slideshare.net/foodkita/latihan-pengendali-makanan