TFDA Urges Adherence to “Five Dos and Two Don’ts” to Strengthen Food Safety and Prevent Foodborne Illnesses

Thoroughly wash hands with soap under running water before food preparation or consumption. Likewise, all raw ingredients should be rinsed under clean running water to minimize microbial transmission. 2. Select Fresh, High-Quality Ingredients Prioritize purchasing fresh, perishable items-especially seafood and meat-from reputable and reliable sources. Avoid products that show signs of spoilage or poor storage. Prevent cross-contamination by using designated utensils and cutting boards for raw and cooked items. Store them separately to maintain food safety integrity. Cook all foods thoroughly to an internal temperature of at least 70°C. Shellfish, such as clams and oysters, should be continuously heated for an additional 3-5 minutes after their shells open to ensure pathogens are eliminated. Cooked food should be refrigerated without delay if not consumed immediately. The traditional practices such as leaving cooked food ambient at room temperature prior to refrigeration is no longer recommended, as it would accelerate bacterial growth during the cooling. 1. Do Not Drink Untreated Natural Water Sources Refrain from drinking untreated spring or surface water to prevent infections ...