BASIC FOOD SAFETY PRACTICES TO PREVENT COVID-19

The spread when eating infected foods is possible, although it may not be as common as other ways of spread. COVID-19 and other coronaviruses have been detected in the feces of some patients, which is why it’s important that people who handle food should follow elementary rules such as hand washing:

Handling raw foods of animal origin, such as red meat, poultry, fish, among others, must follow the same hygienic standards that are applied to avoid any contamination with raw food. For example:

• Use different boards and knives for raw and cooked food. Especially food of animal origin.
• Wash hands before and after handling raw food.
• Avoid raw eggs or its use when preparing meals that require uncooked eggs, such as mayonnaise, egg shakes, Caesar salad, among others. The yolk should be well cooked.
• Do not eat raw meats, even those that are supposed to be cooked with lemon, such as ceviche.
• Food of animal origin must follow the appropriate processes in terms of conservation, handling, cooking temperatures and exposure time.

These are the internal temperatures that cooked foods should have to avoid risk:

• 145°F (63°C) for beef and pork.
• 160°F (71°C) for ground beef and pork
• 165°F (74°C) for chicken and turkey
• 165°F (74°C) for reheated food and stews
• 145°F (63°C) for raw ham
• 145°F (63°C) for fish

Disinfect cooking boards and utensils:

Especially in cases where there are several people handling and preparing food.

For the disinfection of boards use chlorine dilutions with water (8 ml of chlorine per liter of water) and soak them for 2 hours.

Cooking utensils: dilution of 4 ml of chlorine per liter of water) put them to soak for 2 hours

Stay healthy and follow these simple actions to protect yourself, especially frequent hand washing to avoid the spread of coronavirus (COVID 19).

Sources: World Health Organization

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