Avoid raw and undercooked food to reduce disease risks
| Mom: |
Watch out! No matter where we eat having raw or undercooked food could cause food poisoning |
| SUPER: | Food poisoning |
| SUPER: |
Diarrhoea Vomit Stomach ache Fever |
| Mom: |
Ready-to-eat food is risky too and may expose us to antimicrobial-resistant bacteria |
| SUPER: | Ready-to-eat food has risks |
| Mom: | High-risk people should avoid it |
| SUPER: |
High-risk people - Infants / young children - Pregnant women - People with weakened immunity - The elderly |
| Mom: | Follow five keys to food safety |
| SUPER: |
5 Keys to Food Safety |
| Mom: | Buy food from licensed shops |
| SUPER: | 1. Choose wisely |
| Mom: | Always wash hands and utensils |
| SUPER: | 2. Keep clean |
| Mom: | Separate raw and cooked food |
| SUPER: | 3. Separate raw and cooked food |
| Mom: | Keep food at 4°C or below, or above 60°C |
| SUPER: | 4. Safe temperatures >60°C ≤4°C |
| Mom: | And most importantly: cook food thoroughly |
| SUPER: | 5. Cook thoroughly ≥75°C |
| Mom: | Avoid raw and undercooked food to reduce disease risks |
| SUPER: |
Avoid raw and undercooked food to reduce disease risks The Food and Environmental Hygiene Department logo Centre for Food Safety logo |
