Many times the family and not feeling well because you ate was uncertain so that food is handled and prepared in one. This can be avoided in preparing the food prepared at home by adding the following note in the food sector.
According to the Centers for Disease Control, more importantly, what to do to avoid harm to be able to be washed "their hands". Clean hands and clean utensils and surfaces are your first defense againstFood-borne illness. How can you wash your hands, most of the things you can do that, to avoid food-borne illness are very simple.
Here are 10 simple tips, food safety, which together spell
Food safety.
Fight bacteria by washing your hands often. Wash for about 20) seconds (sing "Row, Row, Row Your Boat" twice) with hot water before eating or fixing food and soap after using the bathroom, changing diapers, handling pets, gardening,Cough or blow your nose.
Only thaw perishable food in the refrigerator or microwave. Do not thaw food on the kitchen counter. Cook food immediately after defrosting in the microwave.
Order of perishable food as takeout hot they are delivered shortly before serving. Whether to go or prepared at home, avoid foods such as meat, poultry, fish, dairy products, eggs, cut, and / or peeled fruit and vegetable stand at room temperaturemore than two hours.
Divide leftovers into small shallow containers for quick cooling in the refrigerator.
Request to run the refrigerator at 40 F and the freezer at 0 F, harmful bacteria to grow. Keep an appliance thermometer in your refrigerator / freezer to monitor temperatures.
Avoid cross-contamination. Wash cutting boards, knives and other utensils in the dishwasher or with hot water and soap and rinse with warm water after coming into contact with raw meat,Poultry and seafood, and before that in another entry. Avoid foods, raw or cooked food on a plate that held them. Multiple, colored boards may contribute to different types of foods to avoid contamination.
Fruit and vegetables must be washed thoroughly before consumption. Wash fruits and vegetables thoroughly under running water just before eating. There are also special washing fruits and vegetables that can be purchased for the health and foodshops. Wash fruits and vegetables that you or shell, such as melons, oranges or cucumbers. The bacteria adhere to the surface and can be extended in the part you eat when sliced or peeled, will be transferred.
Eating foods that you know are safe. Most bacteria that often cause food-borne diseases can not smell or taste to see. When in doubt, throw it out!
Take the temperature of perishable foods such as meat, poultry and seafood to ensure harmful bacteriabe destroyed. Cook hamburger and other ground meat (beef, lamb and pork) to an internal temperature of 160 F and ground poultry meat to 165 F. - Veal, lamb steaks and roasts to 145 F for medium rare and cooked to 160 F average. whole poultry should be cooked to 180 F as measured in the thigh and breast meat to 170 F. All cuts of pork should reach 160 F. thoroughly cook fish until it is opaque and flakes with a fork.
yolk and albumen of eggs should be cooked to avoid companies to bepossible food-borne illness from salmonella. Store fresh eggs in their original packaging and in three weeks for best quality. Use boiled eggs cooked in a week - not, egg cartons back to storage. Store in refrigerator in a clean container.
Thanks to the quality of food and special production methods in restaurants and homes, some of these rules will not be satisfied. Your favorite Caesar dressing may contain raw egg yolk can, and the chef of a restaurantRecommend cutlet prepared only 145 degrees. Usually the food menu items or your server will warn against them, take decisions and make an informed decision about your food. These points will probably not hurt, but children are more susceptible to disease because they enzymes, some fight bacteria, so should your decisions for them to be more careful. If you are concerned about a particular food or method of preparation,To avoid these elements.
No comments:
Post a Comment