Muscat Municipality stresses food safety measures

MUSCAT: As temperatures soar and eating habits evolve, the spotlight on proper food storage has never been brighter. Muscat Municipality has reiterated that food safety starts with maintaining the correct storage temperature, emphasising that following approved standards for storing, cooling, freezing, and reheating food is vital to minimising contamination and bacterial growth.
Hot foods should be kept at 63°C or above until serving to remain outside the 'danger zone' where bacteria multiply rapidly. Chilled foods must be stored at 5°C or below, while frozen items should be kept at –18°C or lower to preserve both quality and safety.
When reheating, food must reach a minimum internal temperature of 75°C to eliminate harmful microorganisms. Continuous monitoring and proper operation of refrigeration equipment are especially critical in restaurants and commercial kitchens.
Food safety specialists warn that temperatures between 5°C and 63°C provide an ideal environment for bacteria, significantly increasing the risk of foodborne illnesses. This poses heightened dangers for children, the elderly and people with weakened immune systems.
Inspectors note that many cases of food poisoning are not caused by the original source but by improper handling or storage after purchase or preparation. Leaving cooked food at room temperature for long periods, failing to refrigerate promptly, or reheating inadequately are among the most common risk factors.
Authorities stress that food safety is a shared responsibility — from suppliers and producers to restaurants, retail outlets, and ultimately, consumers at home.
Establishments are required to provide compliant refrigeration and freezing equipment, train staff on accurate temperature monitoring, and maintain the cold chain during storage and transport.
At home, consumers are advised to organise refrigerators to allow proper airflow, separate raw meats from ready-to-eat foods, and keep containers tightly sealed. Frozen foods should be thawed safely inside the refrigerator or using a microwave, rather than at room temperature.
Public awareness campaigns aim to strengthen health literacy, especially during periods of high food preparation. Simple steps, like using a food thermometer, can dramatically reduce risks.
Experts emphasise that food safety also involves daily habits — checking labels and expiry dates and discarding items showing signs of spoilage, even if the date has not passed.
Maintaining correct storage temperatures is more than a precaution — it’s a long-term investment in public health, reducing healthcare burdens and preventing complications from foodborne illnesses.
Strict compliance with standards also builds consumer trust and enhances the reputation of establishments, supporting Oman’s broader commitment to high-quality services.
The message is clear: food safety begins with the right temperature. Between the heat of cooking and the chill of freezing lies a critical safeguard for public health.
Through collective commitment, risks can be minimised, ensuring a safer and healthier food environment for everyone.