LETTERS: The report on a Klang Valley restaurant customer finding nails in her food is worrying.
Contaminated food can cause stomach pain, diarrhoea and even death.
Eateries must follow strict guidelines for cleanliness and sanitation.
Regular cleaning of cooking utensils, equipment and food preparation areas is vital to prevent cross-contamination.
Employees must maintain personal hygiene by wearing clean uniforms, use gloves and follow handwashing protocols.
The storage of food products requires special attention as well.
Maintaining appropriate temperatures during storage, especially for perishable items, helps prevent the growth of harmful bacteria.
Proper handling and storage techniques are also important to maintain food quality and ensure food is kept away from rats, cockroaches and flies.
Consumers should inspect the quality and freshness of the food before buying it.
People must check the expiry date and food packaging before eating the food.
Proper washing of fruits and vegetables, cooking meat and poultry at appropriate temperatures, and storing leftovers in hygienic conditions are necessary.
By adhering to hygiene measures, we can ensure that the food we consume is safe, nutritious and free from contaminants.
TUAN AHMAD FARIS TUAN ABDUL RAHMAN
Kuantan, Pahang
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times