Do you all know that it is important to keep perishable foods in the refrigerator to slow down bacterial growth? When preparing food at home, also take note of personal hygiene. Always wash your hands before preparing food to prevent contamination.
And furthermore, after the food is being cooked, do not leave them in open air for more than 2 hours! Bacterial growth acts on a faster rate at room temperature. If the food is left unfinished, keep the food in containers and put them directly in the refrigerator or freezer. Do not consume the stored food after 4 days.
What can manufacturers do then?
Ensure that the equipments, machineries used and the area in which the food is manufactured is safe and clean. Staff and workers should be checked regularly to maintain a high level of hygiene. Measures must be taken to prevent food from contamination during the process of manufacturing.