Despite the high level of sanitary services and the health system, the problem of foodborne disease remains relevant today. According to the World Health Organization (WHO), the disease, one of the major clinical manifestation is diarrhea, continue to claim nearly two million lives a year. Moreover, a significant portion of such diseases associated with microbial contamination of food and could be prevented by proper cooking get more welcome.

Principle №1: cleanliness. It not always what outwardly looks clean, is so in fact. Incidentally, to change the water glass transparency must 2.5 billion microorganisms and to cause food poisoning in humans, quite a few tens of pathogenic bacteria. The key to safety is the absolute purity of the kitchen, washing kitchen utensils and all dining utensils with hot water. We should not forget about the fact that in the process of cooking you must wash your hands several times. The purity of the kitchen there is incompatible with the presence of insects, rodents and other domestic or wild animals. Particularly acute health issues arise where made cooking for mass consumption, such as hospitals, child care centers, public catering enterprises.

№2 principle: the separation of raw from ready. It's no news that raw foods such as fish, poultry and animals, may contain on their surface a lot of germs. The principle of separation of ready meals from raw foods should be observed at all stages of food preparation, starting with the preparation and cooking, and ending with the transportation of finished products. Store products should be in a sealed container to avoid possible contact with raw foods cooked.

Principle №3: thoroughly cooked. Compliance with optimal temperature regimes required for the destruction of microorganisms capable to dwell on the surface of raw meat, fish and seafood. Confidence in the safety of ready meals gives cooking temperature of 70 ° C, at which most of the microorganisms are killed within half a minute. Particular attention should be paid to the temperature warming ready meals. It should also be borne in mind that the heat inside the microwave is distributed very unevenly, because not the entire surface which can be sufficiently warmed. Incidentally, in the process of cooking in the microwave oven is only necessary to use special containers that do not produce toxic contaminants.

Principle №4: cold storage. If ready-made meals are at room temperature more than two hours, they can be a source of microbial risk. Before serving, storing cooked food must be at a temperature of 60 ° C. If the dishes were prepared for the future, the temperature for long-term storage should not exceed 5 ° C. Such conditions are created inside the serviceable refrigerator, to control the temperature inside the camera is necessary to use a thermometer regularly.

№5 principle: the use of clean water for cooking foods and organic products. Not only food, but also the ice, and the water may be contaminated with harmful microbes, toxins and toxic substances and radionuclides. Remember that the quality of the prepared food depends not only on compliance with the technology, but also on the initial quality of the ingredients, and your health - in your hands only.

Complete guide to the principles of food safety and guidelines for the organization of training seminars can be downloaded from the WHO website link five major principles of safe food.