Sight-saving surgery
How eye surgery at JHAH has helped save the sight of three local residents ›
Food safety is a journey that starts at the supermarket and it’s necessary to buy only safe food after checking its production and expiry dates. Buying frozen or and refrigerated food should be last.
When reaching home store the food in the appropriate places, such as kitchen shelves for dry foods or canned away from chemicals or cleaning materials or medications or in humid cabinets. It’s essential to use the rule of first-in-first-out. Refrigerated or frozen food should store immediately in the refrigerator or freezer and make sure that the cooling temperature is appropriate.
Food leftover after meals should be covered, dated, labeled and kept in the refrigerator and can be used within three days of refrigeration. Reheating that food should not be for the whole portions, but should be for the portion to be consumed, in which the reheating temperature should be high and equal to cooking temperature. The food while reheating should be stirred to ensure that the hot temperature reaches all of it, keeping in mind that any food remains after should be discarded and not to be refrigerated again.