The Five Core Food Safety Facts
Originating from the World Health Organization (WHO), the "Five Keys to Safer Food" provide a clear framework for preventing foodborne illness. By adhering to these simple principles, households and food service professionals can drastically reduce contamination risks. These five facts cover every step of food preparation, from handling raw ingredients to storing leftovers.
Fact 1: Keep It Clean
Good hygiene is the cornerstone of food safety. Harmful bacteria can be invisible but are widespread, existing on our hands, utensils, and work surfaces. Cleaning removes dirt and germs, while sanitizing kills remaining microorganisms. You should always wash your hands thoroughly with soap and water for at least 20 seconds before, during, and after preparing food, especially after handling raw meat or poultry. Regularly clean and sanitize all kitchen surfaces, cutting boards, and equipment that come into contact with food. A critical point of emphasis: do not wash raw meat or poultry, as this can splash harmful bacteria around your kitchen.
Fact 2: Separate Raw and Cooked Foods
Cross-contamination is a major cause of foodborne illness and occurs when bacteria from raw foods (like meat, poultry, and seafood) spread to ready-to-eat foods. To prevent this, always:
- Use separate cutting boards and utensils for raw and ready-to-eat foods.
- Store raw meat, poultry, and seafood in sealed containers on the bottom shelf of your refrigerator to prevent juices from dripping onto other foods.
- Never place cooked food back onto a plate that previously held raw food unless it has been thoroughly washed.
Fact 3: Cook Food Thoroughly
Cooking food to the correct internal temperature kills most harmful bacteria and viruses. You cannot judge a food's safety by its appearance alone, so using a food thermometer is essential. Different foods require different minimum internal temperatures to be considered safe. Reheating leftovers also requires care; they must be heated to an internal temperature of 165°F (74°C) to be safe.
Common Cooking Temperature Guidelines:
- Ground meats (beef, pork, lamb): 160°F (71°C)
- Poultry (whole bird, breasts, ground): 165°F (74°C)
- Beef, pork, veal, and lamb (steaks, roasts, chops): 145°F (63°C) with a three-minute rest time
- Fish and shellfish: 145°F (63°C) or until flesh is opaque and flakes easily
Fact 4: Keep Food at Safe Temperatures
Bacteria multiply rapidly in what is known as the "Temperature Danger Zone," which is between 40°F and 140°F (5°C and 60°C). Keeping food out of this zone is critical for preventing the growth of illness-causing pathogens. The simple rule is: keep hot food hot and cold food cold.
- Refrigerate promptly: Place all perishable foods, including leftovers, in the refrigerator within two hours of cooking or purchase. If the ambient temperature is above 90°F (32°C), refrigerate within one hour.
- Maintain proper temperatures: Set your refrigerator at or below 40°F (4°C) and your freezer at or below 0°F (-18°C).
- Thaw safely: Never thaw food on the counter. Instead, use the refrigerator, cold water, or a microwave.
Fact 5: Use Safe Water and Raw Materials
Choosing safe ingredients is the first step in ensuring a safe final product. This includes everything from the produce you buy to the water you use. Wash all fresh fruits and vegetables thoroughly under running water, even if you plan to peel them. When travelling or unsure of water quality, always use bottled or boiled water for drinking and food preparation. Avoid high-risk foods if you are in a vulnerable population, such as unpasteurized dairy products, undercooked eggs, and certain soft cheeses.
The Crucial Difference: Cleaning vs. Sanitizing
While often used interchangeably, cleaning and sanitizing are two distinct steps with different purposes in food safety. Understanding and performing both is vital for a hygienic kitchen.
| Feature | Cleaning | Sanitizing |
|---|---|---|
| Purpose | Removes visible dirt, food particles, and grease | Reduces harmful microorganisms to safe levels |
| Method | Hot, soapy water and scrubbing | Heat (e.g., very hot water) or chemical sanitizers |
| When to Do | First step, before sanitizing | Second step, after cleaning |
| Example | Scrubbing a countertop to remove food debris | Applying a bleach solution or using a sanitizing spray |
Conclusion: The Shared Responsibility of Food Safety
Food safety is not solely the responsibility of producers and restaurants; it's a shared effort involving every person who handles food. Adopting these five facts into your daily routine—keeping things clean, separating raw from cooked, cooking thoroughly, chilling properly, and using safe ingredients—creates a powerful defense against foodborne illnesses. By being mindful of these practices, we protect ourselves and others from the significant public health and economic burden caused by contaminated food. For additional information, consult authoritative sources like the World Health Organization.
