Editorial: Safer food

THE loud sound of fire trucks’ siren, the aftershocks since Friday’s strong quake, the dark skies; everyday seems to bode of not so good news. There is always that fear of families having to flee their homes from fire, from monsoon waves, from tsunami, from earthquake.

And then we remember a very recent event that downed over a hundred students and school staff because of some catered food. While this was an incident involving a regular caterer and a private school of not so ordinary bearing, the incident reflects what can go wrong when food is mishandled, especially when prepared for many people.

But food preparation for many will be a requirement should any disaster strike. Thus it helps to always keep the five keys to safer food as forwarded by the World Health Organization.

They are so simple, and yet can ensure the health of all those who partake of the food.

1. Keep clean

2. Separate raw and cooked

3. Cook thoroughly

4. Keep food at safe temperatures

5. Use safe water and raw materials

Just five things to remember that will spell the difference between alleviating the plight of evacuees and disaster victims and straining the capacities of rescue workers and health practitioners in a disaster situation.

And no, we are not wishing anyone bad tidings. Except that the daily dark skies do remind us that out there somewhere, rain continues to fall on already soggy ground as the earth continues to move.

This reminder is also useful for households as well; it doesn’t need a disaster to ensure safe food. A little caution will always be appreciated; especially when it’s the health of the people we know who are at stake.