Keeping kai safe: hygiene, allergens and sharp knives

Every year thousands of New Zealanders get sick from food. Most cases start at home, from hands, benches or leftovers. A food technologist's first job is to keep people safe.

The 4Cs

Why warm food is risky

Bacteria are tiny living things. Some cause food poisoning. They grow fastest between about 5°C and 60°C, sometimes doubling every 20 minutes. Food left on the bench on a warm day can go from safe to risky before lunch is over.

Allergens

An allergy happens when the body's defence system treats a food like an attacker. A mild reaction might be itchy lips or hives. A severe one, called anaphylaxis, can make it hard to breathe and needs an adrenaline injection and an ambulance straight away.

Sharp and hot

Use the bridge grip (fingers arched over the food) or the claw grip (fingertips tucked under) when you cut. Keep the board still with a damp cloth underneath. Turn pot handles in, use oven gloves, and let an adult pour anything boiling.

Respect everyone at the table

Food safety is also about people. Ask about allergies before you share food, keep different foods apart, and never pressure anyone to taste something. A good cook makes sure everyone at the table can eat safely.