Monday 09 / March / 2026
Muscat : The Food Safety and Quality Centre has urged the public to adopt proper food-handling practices in the kitchen, emphasising that small details are vital for maintaining food safety and protecting public health.
The centre noted that disposable gloves are designed to be used during food preparation to help reduce contamination, but they are not a substitute for proper hand hygiene and should not be used while eating. It also warned that wearing gloves for long periods or touching multiple surfaces with them may turn them from a protective tool into a potential source of contamination.
Officials further highlighted the importance of using cooking oil correctly, explaining that it is not merely a kitchen ingredient but a factor that directly affects food quality and health. Consumers are advised to choose suitable types of oil, avoid excessive heating, and refrain from repeatedly reusing oil to maintain safe and healthy food.
The centre also drew attention to dishwashing sponges, describing them as one of the most common tools for bacterial buildup in the kitchen, particularly during busy periods such as Ramadan. It recommended rinsing sponges thoroughly under running water after each use to remove food residues and detergents, squeezing them well, and storing them in a well-ventilated area to dry completely. Replacing sponges every one to two weeks, or immediately if unpleasant odors appears- was also advised.
In addition, the centre emphasised safe food-thawing practices, advising consumers to transfer frozen food directly to the refrigerator for gradual thawing instead of leaving it at room temperature in the kitchen.
The centre concluded by encouraging the public to adopt correct food-handling habits, noting that food safety begins with everyday decisions made in the kitchen.
