28/10/2025
๐๐ผ๐ผ๐ฑ ๐ฆ๐ฎ๐ณ๐ฒ๐๐ ๐ถ๐ ๐๐๐ฒ๐ฟ๐๐ผ๐ป๐ฒโ๐ ๐ฅ๐ฒ๐๐ฝ๐ผ๐ป๐๐ถ๐ฏ๐ถ๐น๐ถ๐๐
๐๐ผ๐ผ๐ฑ ๐ฆ๐ฎ๐ณ๐ฒ๐๐ ๐ถ๐ ๐๐๐ฒ๐ฟ๐๐ผ๐ป๐ฒโ๐ ๐ฅ๐ฒ๐๐ฝ๐ผ๐ป๐๐ถ๐ฏ๐ถ๐น๐ถ๐๐
by CMU BSND OJT Kristiana Marie Encarnacion
๐ฟ๐๐ ๐ฎ๐ค๐ช ๐ ๐ฃ๐ค๐ฌ? Every year, 600 million cases of foodborne diseases linked to unsafe food are reported worldwide, many of which occur among children and the elderly. Meanwhile, foodborne illness remains a major public health concern in the Philippines, with an estimated 8-9 million cases annually resulting in 3,000-4,000 deaths (Candano, 2025).
Households have been identified as a common setting for foodborne diseases. Harmful microorganisms thrive when given the right conditions in food, water, time, and temperature. Consuming contaminated food can lead to symptoms such as upset stomach, diarrhea, nausea, and vomiting that typically occur right after eating or within 24 to 72 hours.
The silver lining is that these illnesses are highly preventable through proper food handling practices. Each individual, whether at home or in food establishments, plays a crucial role in ensuring that the food being prepared and consumed is safe. They do not only protect their own health but also contribute to the communityโs well-being.
To guide households and the general public, the World Health Organization developed the โ๐๐ถ๐๐ฒ ๐๐ฒ๐๐ ๐๐ผ ๐ฆ๐ฎ๐ณ๐ฒ๐ฟ ๐๐ผ๐ผ๐ฑโ which outlines the essential practices that reduce these outbreaks.
๐๐๐๐ฅ ๐พ๐ก๐๐๐ฃ. Appearance doesnโt always guarantee cleanliness. Hands, utensils, and wiping cloths are some of the most common carriers of microorganisms, transferring from one source to another. These microorganisms are found in soil, water, animals, and even people themselves. To reduce the risk of contamination, always wash your hands thoroughly before handling food and ensure that all surfaces and areas are sanitized before food preparation.
๐๐๐ฅ๐๐ง๐๐ฉ๐ ๐ง๐๐ฌ ๐๐ฃ๐ ๐๐ค๐ค๐ ๐๐ ๐๐ค๐ค๐. Separation isnโt always a bad thing. The juices from fresh raw foods such as meat, fish, and poultry often carry harmful microorganisms that can easily transfer to other foods during storage. It is better to use separate utensils for raw items and store cooked food in different containers to prevent cross-contamination.
๐พ๐ค๐ค๐ ๐ฉ๐๐ค๐ง๐ค๐ช๐๐๐ก๐ฎ. Raw is risky so cook it completely. Cold spots can allow bacteria to survive. Proper and even cooking is essential to eliminate harmful microorganisms in food. To ensure safety, food should preferably reach a temperature of at least 70ยฐC during cooking and until the juices are clear.
๐๐๐๐ฅ ๐๐ค๐ค๐ ๐๐ฉ ๐จ๐๐๐ ๐ฉ๐๐ข๐ฅ๐๐ง๐๐ฉ๐ช๐ง๐๐จ. Stay out of the danger zone. The temperature danger zone falls between 5ยฐC to 60ยฐC wherein multiple bacteria may rapidly grow and increase the risk of foodborne illness. Perishable items should not be kept within this temperature range for more than two hours. That is why keeping hot foods hot and cold foods cold is crucial for minimizing bacterial growth. Also, keep in mind that refrigeration slows bacterial activity, but it does not completely prevent it from growing, meaning food stored in refrigerators can still become unsafe over time. For instance, leftover food should not be stored in the refrigerator for longer than 3 days.
Use safe water and raw materials. When is it safe to say itโs safe? Safe means that water and food is free from toxic chemicals and dangerous microorganisms, one that would not cause illness. Beyond drinking, water plays a vital role in food safety, as it is used in hand washing, cleaning raw ingredients, and sanitizing kitchen utensils. However untreated water contains pathogens which can cause diarrhea or other symptoms, making it unsafe for usage. The same level of care should be applied in the selection of raw materials. Always choose fresh foods that are free from damage, bruising, or any signs of spoilage. Damaged or rotten areas may harbor toxic substances that compromise food safety.
Food safety begins at home. The burden of foodborne illnesses continues to affect public health. By practicing the WHOโs โFive Keys to Safer Foodโ, every household can help reduce the risk of these diseases. Small but consistent actions in the kitchen not only protect individual families but also strengthen the health of the wider community. This obligation does not end at home, everyone shares the responsibility of keeping food safe at every stage of preparation. Through collective awareness, food safety becomes a shared commitment rather than just an individual choice. Remember, safe food saves lives.
In the Philippines, Food Safety Awareness Week is celebrated every last week of October per Proclamation No. 160 signed in 1999. (CMU BSND OJT Kristiana Marie Encarnacion/nnc_x@yahoo.com/ 09631090198).
References:
Candano, R. (2025). Food safety situation in the Philippines. DOST. https://ispweb.pcaarrd.dost.gov.ph/food-safety-situation-in-the-philippines/
World Health Organization (2006). Five keys to safer food manual. https://iris.who.int/bitstream/handle/10665/43546/9789241594639_eng.pdf?sequence=1
World Health Organization (2024). Food safety. https://www.who.int/news-room/fact-sheets/detail/food-safety
