Food safety is not just a prerogative of restaurants and industries: even in our home kitchens we can and must apply the fundamental rules of HACCP to protect the health of the whole family. Many do not know that the basic principles of Regulations HACCP (Hazard Analysis and Critical Control Points), required by law in the professional food sector, can be easily adapted to the home environment to prevent food poisoning and ensure the correct storage of food.
In this article we will find out what the food safety rules essential to know and apply daily at home, from the correct storage temperature of foods to the prevention of cross-contamination, passing through thepersonal hygiene and the safe management of cooking and defrosting.
What is HACCP and why should you apply it at home?
The HACCP system (Hazard Analysis and Critical Control Points) is a scientific method of food control regulated by the EC Regulation 852/2004 which is based on seven fundamental principles: hazard identification, risk identification critical control points, definition of acceptability limits, constant monitoring, corrective actions, verification of effectiveness and accurate documentation of all procedures.
Although theHACCP regulatory requirement it only concerns the food sector operators professional, its principles represent the best scientific practices to ensure the food safety and can be easily adapted to the home environment, where according to theNational Institute of Health occurs in more than 30% of cases food poisoning registered every year in Italy.
Apply the HACCP principles at home It means adopting a preventive and conscious approach in food management: from shopping to conservation, from preparation to consumption, each phase can hide microbiological, chemical or physical risks which, with the right knowledge and precautions, can be effectively controlled and minimized to protect the health of adults, children, and the elderly.
Store food at the correct temperatures: refrigerator and freezer
There storage temperature represents the first and most important critical control point in home food safety: the refrigerator must be kept at 4°C/ 5°C (maximum 7°C) while the freezer must constantly guarantee -18°C, temperatures that slow down or block the bacterial proliferation responsible for food spoilage and potential poisoning.
Inside the refrigerator, the correct food arrangement follows precise rules based on thermal gradients: in lower shelf (1-3°C) should be positioned meat and fish raw, in the intermediate shelves (5-6°C) find their place cured meats, egg, cheeses and dairy products, while the top shelf (8°C) is intended to semi-finished products and ready-cooked foods, with the lower drawers (up to 10°C) reserved for fruit and vegetables which could be damaged by too low temperatures.
As regards the freezer, it is essential to respect the maximum storage times which vary according to the type of food: 3-4 months for minced meat, 6-12 months for whole meat, 3-6 months for fish, 12 months for the vegetables And 3 months for already cooked foods, always remembering label each package with the freezing date and using the method FIFO (First In, First Out) to consume foods that have been frozen the longest first.
Avoid cross-contamination between raw and cooked foods
There cross-contamination, or the transfer of pathogenic microorganisms or allergens from one food to another, represents one of the main causes of food poisoning domestic and can happen both for direct contact between raw and cooked foods, both through surfaces, tools or hands not adequately sanitized between one process and the next.
To effectively prevent this risk it is essential to adopt strict separation procedures: to use different cutting boards for raw meat and ready-to-eat foods (preferably in different colors for easy identification), wash knives and utensils thoroughly with warm soapy water between uses, always store the cooked foods on the upper shelves of the refrigerator and those raw at the bottom to avoid dangerous drips, always use closed containers and well sealed.
Particular attention must be paid to the management of food allergens: who lives with people celiac disease or with food allergies must allocate separate shelves for gluten-free or allergen-free products (preferably on top to avoid contamination from above), use dedicated utensils and pots or in any case guarantee a deep cleaning with boiling water between one preparation and another, paying maximum attention also to the sponges and dishcloths which can carry traces of allergens from one surface to another.
Defrost and cook food safely
The safe defrosting of foods requires methods that keep the external surface temperature below 4°C to prevent the bacterial multiplication: the best method is the defrosting in the refrigerator which, although slow (24-48 hours for large pieces), guarantees optimal safety conditions, followed by the thawing under cold running water (maximum 15°C) with the food still in its sealed envelope, while thawing in the microwave It is only acceptable for immediate consumption.
It is absolutely to be avoided thawing at room temperature which creates the ideal conditions for the proliferation of pathogenic bacteria as Salmonella And Listeria, as it is prohibited refreeze already defrosted food (except after complete cooking) since the freeze-thaw cycles promote the microbial multiplication and degrade the nutritional and organoleptic qualities of food, with particular attention to meat, fish and fish products egg.
As for the safe cooking, it is essential to achieve core temperatures of the food at least 70-75°C for 2-3 minutes to eliminate most of the foodborne pathogens: in particular 74°C for poultry (checking for the absence of pink parts), 71°C for minced meat, 70°C for the egg And 63°C for fish, always using a kitchen thermometer to check that the correct temperature has been reached, especially for large pieces or for cooking oven where the interior could remain at insufficient temperatures.
Maintain personal and work surface hygiene
The hand washing represents the first and most effective barrier against food contamination: it is mandatory to wash your hands with warm water and soap for 40-60 seconds before starting any preparation, after touching raw foods (especially meat, fish and egg), after the use of the toilets, after having handled waste or touched pets, always drying them with disposable wipes instead of fabric towels that can accumulate bacteria.
There surface cleaning of work requires a fundamental distinction between cleansing (removal of visible dirt with hot water and detergent) and disinfection (elimination of microorganisms with specific products such as diluted sodium hypochlorite or 70% alcohol): i worktops They must be cleaned and disinfected after each use, paying particular attention to cutting boards (prefer plastic or steel ones, avoid wood), handles, taps And switches that are touched with potentially contaminated hands.
The kitchen sponges deserve special attention because they represent the main vehicle of contamination in a domestic environment: they need to be replaced at least every week, disinfected daily in bleach solution or in the microwave (wet sponge for 2 minutes), preferring when possible the use of disposable cloths or absorbent paper, while the dishcloths must be changed daily and washed in temperatures above 60°C to ensure the elimination of bacteria and potential allergens.
Manage leftovers, deadlines and waste correctly
The management of the food scraps requires precise procedures to ensure its safety: cooked foods must be cooled down quickly (ideally with a blast chiller or in shallow containers), transferred to refrigerator within 2 hours from cooking (1 hour if the room temperature exceeds 30°C), stored in airtight, labeled containers with the date of preparation and consumption within 2-3 days, always heating them to 75°C at the core before consumption to eliminate any bacteria that may have developed during storage.
The control of the expiration dates distinguishes between “best before” (a mandatory date beyond which the food may be dangerous, typical of fresh products such as milk, yogurt, meat) and “Best before” (minimum shelf life which guarantees optimal quality but not necessarily dangerousness if exceeded, common for pasta, biscuits, preserves), requiring a weekly monitoring of refrigerator and pantry with rigorous application of the principle FIFO to consume older products first and avoid waste.
There organic waste management complete the domestic food safety cycle: containers must be with pedal lid to avoid manual contamination, position yourself away from the preparation areas, emptied and wash daily with hot water and detergent, while particular attention must be paid to the disposal of spoiled food or potentially contaminated which must be immediately removed from the kitchen in well-sealed bags to prevent the proliferation of bacteria, mold and the attraction of insects or rodents that can carry further contamination.
