As temperatures continue to climb this summer, the Ministry of Public Health (MoPH) is urging residents to be vigilant about food hygiene and safety. Through a new awareness campaign launched on social media, the ministry emphasizes the importance of proper food handling to prevent illness and ensure safe consumption during the hot season.

The campaign highlights key safety practices for various scenarios, including dining out, ordering food, grocery shopping, and outdoor gatherings. It stresses that cleanliness from handwashing to surface sanitation is the first line of defense against foodborne illnesses. The public is encouraged to report any food safety concerns by calling 16000.

MoPH advises checking the cleanliness of tables, utensils, and food handlers when eating at restaurants. Any dish that appears spoiled or contaminated whether through unusual smell, color, or texture should be returned immediately.

For food deliveries, the ministry recommends washing hands after receiving packages and ensuring meals arrive in sealed containers. Cold items should remain chilled, and hot foods should be delivered warm. Melted ice cream should not be consumed or refrozen.

During picnics and barbecues, hot foods should be kept above 65°C in insulated containers, while cold items must be stored in ice-filled coolers. All food should be covered to protect it from insects and dust and served using clean utensils. Raw and cooked foods should never share the same dishes to avoid cross-contamination.

Food left unrefrigerated for more than two hours should be discarded, and coolers must be cleaned regularly with fresh ice used each time. Shoppers are advised not to transport uncovered food in hot or dusty conditions, especially in vehicles without air conditioning.

In the kitchen, thorough handwashing before and after food preparation is essential. All surfaces and tools should be kept clean and free of pests. Frozen items should be thawed in the refrigerator not at room temperature and should not be refrozen once defrosted. Marinating should also be done in the fridge.

The ministry also reminds the public that individuals experiencing symptoms like vomiting or diarrhea should avoid preparing food. Perishable items such as vegetables, fruits, and eggs should be stored in covered containers below 4°C, and bottled water should be kept in cool, ventilated areas away from direct sunlight and strong odors.