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Raw food, such as meat and poultry, may contain bacteria that can cause food poisoning. To prevent this, store them well covered, on the bottom shelf of the fridge or freezer so they cannot drip onto other food. This will prevent cross-contamination.
Sausages, burgers and poultry must be cooked thoroughly. They should not be 'rare' or pink in the middle, and when pierced with a knife any juices that run out of the meat should be clear, not bloody.
'Bugs' and 'germs' are the common names for the harmful organisms - such as bacteria and viruses - that cause food poisoning. Because we can only see them through a microscope they are also called microbes or micro-organisms.
They can get into our food at any point in the food chain - from the time it is produced to the moment it is put on our table for consumption. If they are allowed to survive and multiply, they can cause illness when that food is eaten.
Food-poisoning bacteria multiply fast, especially at temperatures between 5°C and 60°C.
Keep raw minced meat away from other food, especially cooked and ready-to-eat food such as salads, bread and sandwiches.
After handling minced meat, always wash hands and utensils thoroughly before coming into contact with other food.
Dishes containing minced meat must be cooked thoroughly; they should not be 'rare' or pink in the middle and when pierced with a knife any juice that runs out of the meat should be clear, not bloody.
Avoid overstocking - use up older items first and take note of 'best before' and 'use by' dates.
Do not overload your fridge. If it is over-packed with food or iced up, it is harder to keep the temperature down.
AVA has chosen the Asian Otter to be Singapore's food safety mascot.
The otter was chosen because it consumes a wide variety of food and observes good food safety habits such as washing its food before eating.
Through Oscar, AVA hopes to bring the food safety message closer to your heart.
Ensuring food safety is a shared responsibility. The message that Oscar, our food safety mascot has for all of us is, "Together, let's keep food safe."
When buying food, take note of the personal hygiene of the seller, the environmental hygiene of the retail establishment, and the cleanliness of the containers. Check for insect infestations, and do not buy food if the packaging has been damaged or opened.
Make sure that insects, birds and rodents are kept out of the kitchen, and throw out any food they come into contact with. To control flies and wasps, hang an insecticidal strip (do not use aerosol sprays in the kitchen) and use traps for mice and rats.
As much as we love our pets, they do carry germs. Keep them - and their feeding bowls - away from your food and food preparation areas, and wash your hands after touching them.
Give pets their own feeding bowls, and clean these separately from other utensils.
Store pet food away from human food.
Pregnant women, babies and young children, the elderly and the sick are more vulnerable to food poisoning. Seek treatment immediately if they display symptoms of food poisoning.
Pregnant women should avoid eating raw or partially cooked fish and shellfish, and should only eat eggs that have been thoroughly cooked (until both yolk and white are solid).
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