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

To enhance public health and mitigate the risk of foodborne illnesses, the Taiwan Food and Drug Administration (TFDA) advocates the "Five Dos and Two Don’ts" as essential principles for safe food handling. Adopting proper hygiene practices in daily food preparation significantly reduces the risk of contamination by bacteria, viruses, and other hazardous agents-particularly as ambient temperatures rise and microbial proliferation becomes more likely. 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. 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...