An old English proverb says “Food cooked with passion and served with love tastes divine”. Believe me, it's true even today! Every cooking enthusiast knows well that the soul of every good recipe lies in the right blend of spices and fresh, natural ingredients. But sometimes we might miss an even more important ingredient while cooking food, and that more often than not interferes with the soul of our recipe. Yes, in this essay on health and nutrition I talk about food safety and hygiene. We must be very careful when handling food and maintain the highest level of hygiene and food safety in our kitchen and at home. We say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original Essay Food safety can be described as the process of using different strategies and resources to ensure that all types of food are properly stored, properly prepared, and well stored to ensure that they are safe for human consumption. Maintaining food safety begins with purchasing or acquiring the different types of necessary food products and ends with properly storing leftovers, both prepared and unprepared, for safe future use. Health and food safety are two important and essential aspects for our well-being. Food safety refers to the handling, preparation and storage of food to prevent foodborne illness, while health refers to an individual's general physical and mental well-being. The food we consume has a significant impact on our health, and consuming unsafe foods can lead to various health problems, including food poisoning, gastrointestinal problems, and even death. Food contamination can occur at any stage, from harvesting, processing, preparation, storage or transportation. Foodborne illnesses are often common where low hygiene standards are used. According to data released by the World Health Organization, every year food-borne diseases make almost one in ten people ill. These diseases can be fatal, especially in children. There are some basic rules to follow when handling food: Clean: Wash your hands and surfaces often. Separated: Do not cross-contaminate. Cook: Cook at the right temperature. Cool: Refrigerate promptly. Clean: Wash your hands and surfaces often. You should wash your hands thoroughly with soap before coming into contact with food. This eliminates the transfer of germs from hands to food. You should wash all fruit and vegetables with cold water before using them. Kitchen counters and surfaces are key places that, if dirty, can contaminate food. These places must be carefully sanitized together with the equipment used for food preparation. If you feel unwell or have a cold or flu, you should avoid cooking and handling food. When someone has symptoms of diarrhea, vomiting or jaundice, they should stay away from the workplace. And if they have a sore throat and fever, they should be prohibited from preparing and serving food. This is alarming because these people could potentially have spread the disease to people consuming the foods served on their premises. Martin Bucknavage, food safety specialist, says: "Foodborne pathogens such as Norovirus, Hepatitis A and Shigella are often transmitted from sick workers to restaurant customers through food." These recommendations do not only apply to food service or retail establishments:.