Four Ways to Keep Your Food Safe

There exists an old English stating “Food cooked with interest and served with love tastes divine. ” Trust me, it is true even today! Every food enthusiast (like you and me) is well aware that the soul of any good recipe is located in the right combination of spices and fresh natural ingredients. But we might sometimes miss after an even more important ingredient while cooking food, and which more often than not tampers with the soul of our recipe. Yes, I was talking about food protection & hygiene. One must be very careful while controlling food and maintain the highest level of cleanliness and food safety within our kitchen and home. french macaron order online

Meals contamination can occur at any stage, be it harvesting, processing, preparation, storage area or transportation. Foodborne diseases are often common where low standards of health are used. According to data released by Globe Health Organization, yearly foodborne disease causes almost one in ten people to fall ill. These diseases can be deadly specially in children. 

There are a few basic rules to be followed while managing food:

Clean: Wash hands and surfaces often.
Individual: Don’t cross-contaminate.
Cook: Make to the right heat.
Chill: Refrigerate promptly.

Tidy: Wash hands and areas often.

One must clean one’s hands thoroughly with soap before holding food. This eliminates transfer of germs from both hands to the food. One must wash all vegetables and fruits with cold drinking water before with them. Home counters and surfaces are the key places which if dirty can ruin food. These places must be sanitized thoroughly along with equipment used for preparing food.

In circumstance you are sick or down with cold and flu you must avoid cooking and handling food. When someone has got the symptoms of diarrhea, vomiting or jaundice, they should stay away from the place of work. And if they have a sore throat and fever, they should be restricted from preparing and serving food. This is alarming because these individuals possibly could have spread disease to the people who consume the meals their organizations were serving. Martin Bucknavage, extension food-safety specialist says, “Foodborne pathogens such as Norovirus, Hepatitis A and Shigella often are distributed by sick staff to restaurant patrons through the food. ” These tips are not merely for foodservice or retail food establishments but also for folks who prepare food for their families and people who work in child care or elder-care facilities. The use of side sanitizers and tissue newspaper should be encouraged in every age groups.

Separate: No longer cross-contaminate.

To avoid mix contamination keep raw and cooked foods separate when storing and preparing. Meals should be stored in covered containers in the fridge and put natural meats and poultry in the bottom of the fridge so the drinks don’t contaminate food on lower shelves. Don’t put cooked meat back on the plate the uncooked meat was on.

Make meals: Cook to the right temperature.

If you eat poultry, seafood and various meats you must be careful while cooking them. That they should be cooked completely at right temperatures before eating. In order to confirm, insert a skewer in the heart of the meat and be sure there is no green meat. The juices must run clear. Those are the signs of well cooked meat. In circumstance raw meat is used it can lead to food poisoning.

Within the previous couple of years microwaves are being used in our kitchens to cook and reheat food. You can cover your meal with food wrapping newspaper of a good quality, which prevents the food from becoming dry on reheating. Make sure the reheated food is steaming hot and the heavy steam is coming out of it. This means you have eliminated the risk of bacteria and other pathogens.

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