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.

The Five Dos:

1. Wash Hands and Ingredients Properly

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.

2. Select Fresh, High-Quality Ingredients

Prioritize purchasing fresh, perishable items-especially seafood and meat-from reputable and reliable sources. Avoid products that show signs of spoilage or poor storage.

3. Separate Raw and Cooked Foods

Prevent cross-contamination by using designated utensils and cutting boards for raw and cooked items. Store them separately to maintain food safety integrity.

4. Ensure Adequate Cooking

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 are eliminated.

5. Refrigerate Promptly and Safely

Cooked food should be refrigerated without delay if not consumed immediately. The traditional practices such as leaving cooked food ambient at room temperature prior to refrigeration is no longer recommended, as it would accelerate bacterial growth during the cooling.

The Two Don’ts:

1. Do Not Drink Untreated Natural Water Sources

Refrain from drinking untreated spring or surface water to prevent infections from pathogens or parasites.

2. Do Not Consume Unknown Wild Foods

Avoid ingesting unidentified wild plants, mushrooms, or animals, as misidentification can result in severe poisoning or fatal outcomes.