Changes in meal timing, bulk food preparation, long holding times between preparation and consumption, and more take‑out orders can increase the risk of foodborne illness. Protect yourself with simple, safe‑handling practices.
Your food safety checklist
1. Temperature matters
Keep hot foods hot: Above 63°C
Keep cold foods cold: Below 5°C
- Refrigerate within two hours
- Don’t leave food on the counter until Iftar
- Use insulated bags for travel
2. Wash hands often
- Wash with soap and water for 20 seconds
- Ensure hands are thoroughly dried with single service towels
- Before cooking, after raw food, before serving
- Gloves? Change them often — not a substitute for handwashing
3. Cook it thoroughly
- Meat types like chicken and ground beef must be cooked to an internal temperature of at least 74 degrees Celsius
- Reheat leftovers to steaming hot
- Wash fruits and vegetables well
4. Prevent cross‑contamination
- Separate raw meat from ready-to-eat food
- Use clean knives, boards, and surfaces
- Sanitize frequently touched kitchen areas
5. Choose safe sources
- Buy from licensed vendors only
- Avoid street foods from unregulated sellers
- Check packaging, seals, and expiry dates
6. Store & transport safely
- Use coolers for long trips
- Don’t store cooked food at room temperature
- Use shallow containers for fast cooling
Protect yourself & your loved ones this Ramadan
If symptoms like severe diarrhea, vomiting, or dehydration occur, visit KAUST Health immediately.
For more information: hse@kaust.edu.sa
