File photo for representation
Doha, Qatar: The Ministry of Public Health has released a set of food safety guidelines aimed at reducing health risks associated with handling and consuming raw poultry, meat and seafood.
The guidelines published by the Ministry on X platform emphasise proper storage as a key step in maintaining food safety.
Consumers are advised to keep refrigerated items at 4°C or below, and frozen products at -18°C.
The Ministry also urged the public to strictly follow expiry dates and discard any food showing signs of spoilage, including unusual odour, discolouration, texture changes or mould.
Highlighting hygiene as the first line of defence, the Ministry stressed the importance of washing hands before and after handling raw foods. It also called for thorough cleaning and disinfection of surfaces and utensils using appropriate products and in line with manufacturers’ instructions.
Proper waste disposal is another critical measure. The guidelines instruct consumers not to reuse packaging and to dispose of it immediately. Food scraps, juices and waste should be sealed in containers to minimise the spread of bacteria and unpleasant odours.
On safe food preparation, the Ministry advised that frozen poultry, meat and seafood must be defrosted properly, either in the refrigerator or using a microwave. Refreezing defrosted items should be avoided to prevent contamination risks.
The Ministry further underscored the need to cook food thoroughly before consumption. Poultry, meat and seafood should reach an internal temperature of at least 75°C to ensure harmful bacteria are eliminated.
Consumers are also encouraged to “shop smart” by purchasing raw animal products at the end of their shopping trips to maintain appropriate temperatures. The use of insulated bags and prompt refrigeration or freezing upon returning home are recommended to preserve quality. To prevent cross-contamination, the guidelines stress keeping raw foods separate from cooked or ready-to-eat items during shopping, storage and preparation.
The use of separate cutting boards, utensils and storage equipment is advised, along with regular cleaning and disinfection after each use. The Ministry said the measures are part of ongoing efforts to promote public health awareness and ensure safer food handling practices across households.
