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Food Safety Tips

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There’s an old English saying “Food cooked with passion and served with love tastes divine.” Trust me, it is true even now! Each food enthusiast (like you and me) is aware that the soul of any good recipe resides at the proper mix of spices and refreshing organic ingredients. But we may occasionally miss upon an even more important ingredient while cooking food, and more often than not tampers with all the spirit of our recipe. Yes, I am talking about food hygiene & safety. One has to be very careful when handling food and maintain the highest level of hygiene and food security in our kitchen and home.

Foodborne diseases tend to be common where low standards of hygiene are all used. Based on data released by World Health Organization, annually foodborne disease causes almost one in ten people to fall sick. These diseases can be deadly especially in children.

There are a Couple of basic rules to be followed while handling food:

Separate: Don’t cross-contaminate.
Chill: Refrigerate promptly.
Clean: Wash hands and surfaces often.

One has to wash the hands thoroughly with soap prior to coming in contact with food. This removes transfer of germs from your hands to the food. One must wash all fruits and vegetables with cold water before using them. Kitchen countertops and surfaces are the critical places which if dirty can contaminate food. These places must be sanitized thoroughly along with equipment used for preparing meals.

In case you’re sick or down with influenza and cold you must avoid cooking and managing food. When someone gets the symptoms of diarrhea, vomiting or jaundice, they should steer clear of the office. And when they have a sore throat and fever, then they ought to be limited from serving and preparing food.This is alarming because these people potentially could have spread disease to the people who have the foods that their institutions were serving. These suggestions are not just for foodservice or retail food establishments but also for men and women who cook for their own families and those working in child care or elder-care facilities. Using hand sanitizers and tissue paper ought to be encouraged in most age classes.

To avoid cross contamination keep raw and cooked foods separate when preparing and storing. Food should be stored in covered containers in the fridge and place raw poultry and meats at the bottom of the refrigerator so the juices do not contaminate food on lower shelves. Do not place cooked meat back to the plate the raw meat was on.

Cook: Cook to the Ideal temperature.

If you eat poultry, meat and seafood you ought to be careful while cooking them. They ought to be cooked completely at right temperatures prior to ingestion. In order to confirm, add a skewer at the middle of the meat and confirm that there’s not any pink meat. The juices must run clear. Those are the indications of well cooked meat. In case raw meat is absorbed it may result in food poisoning.

In the past few decades microwaves are being used in our kitchens to cook and reheat food. You can cover your meals with food wrapping paper of a fantastic quality, which prevents the food from drying on reheating. Make sure the reheated food is hot and the steam is coming out of it. This means that you have eliminated the risk of bacteria and other pathogens.

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