We’ve all done it at some point in our lives, where you would drop a piece of food and quickly shout “five-second rule!” while popping it into your mouth.
However, World Food Safety Day, commemorated on 7 June, is here to remind us that our kitchens deserve just as much hygiene energy as our bathrooms.
Each year, according to the World Health Organisation, unsafe food causes about 600 million cases of foodborne illnesses globally, which translates to nearly 1 in 10 people. It’s not only dodgy street food to blame; according to the above organisation, even our home-cooked meals can turn villainous if we’re not careful.
Keeping food safe doesn’t require a chemistry degree or fancy gadgets; it’s within the little things that we have always been taught growing up, such as washing your hands thoroughly before and after handling food. The Centres for Disease Control and Prevention warns that you should avoid cross-contaminating and keep raw meats far away from fresh produce, especially on cutting boards and in your fridge.
Cooking food to the right temperature also matters more than we realise. The U.S. F00d and Drug Administration recommends 74°C for poultry, while leftovers should be reheated until steaming hot. A cheap food thermometer can save you from more than just undercooked chicken—it can save you from a week in bed with food poisoning.
When it comes to leftovers, they should be cooled and refrigerated within two hours (one hour if it’s a hot day), says SafeFood. Anything older than three days? Get rid of it.
World Food Safety Day is a gentle nudge for all of us to treat our fridges, knives, and hands like the front line of health. So next time you’re cooking up a storm, remember: clean, separate, cook, chill, and maybe skip the five-second rule—your gut will thank you.
Also see: Small bites, big impact: Consistent nutrition builds lasting immunity
