Tips for Food Safety

Three basic rules for food safety:

or keep everything clean in the kitchen

Keep cold food cold or

keeping food hot or warm

Beware of hidden dangers:

or rotten food

or Food Poisoning

rotten food is easy to recognize because it usually looks and smells bad, but food poisoning is another story. Food poisoning is a bacteria that can not be seen or tasted the smell. The following pointshelp a certain person:

or use paper towels when working with or cleaning up after raw meat and vegetables, too. Vegetables shipped from other countries, and perhaps some of their safety standards are not as strict as the United States.

Keep pets outside or out of the kitchen while cooking, especially if animals are usually outdoors.

Keep kitchen or laundry is washed regularly by the bacterium rather than depend on sponge, towels and blankets that are over andabout. Throw dirty or moldy dish sponges or wash in dishwasher.

Clean your kitchen:

Clean with soap or that says "antibacterial".

Wash your hands or with "antibacterial soap."

Always wash hands or dishes, or other raw meat or vegetables that were around.

or any cuts or open skin with a bandage or gloves or protective film of any type of coverage

or any other wooden cutting boards are safer to cut on raw foods, because they are lessporous wooden boards.

Do not mix with raw meat or cooked meat, because these bacteria can be transferred. For example, do not take raw hamburger from the grill to cook and share those cooked on the same backplane.

Hot Foods

bacteria or grow their own food at room temperature or in warm, so do the food hot for hours at room temperature for more than two, to keep hot foods hot, that means keep it above 140 degrees orhigher.

Never partially cook or heat food or perishable, because during cooking, the food is not a temperature high enough to destroy bacteria.

or E 'need to roast meat or poultry to 325 degrees or more.

When heating or remains, stirring often, until hot steam at 165 °. If there is doubt as to throw away leftover food, why not pay, sick as well.

Cold dishes

Or why the bacteria canthrive at room temperature, so it can grow, are found in foods that are probably too cold, so that the same rule does not leave for more than two hours at a time.

Or take perishable food home immediately in the refrigerator.

Food or freezer to cool quickly if space is allowed between them and the storage refrigerator. Moreover, divided in small amounts in shallow containers, helps to relax faster.

O There is now a good idea, a refrigerator Thermometer, if your refrigerator is cooled to 35 ° to 40 °. Also, use a freezer thermometer to check if your freezer at 0 degrees or colder still. If the power goes out and does not open the doors. Food will be good for up to four hours and maybe a little 'more, depending on the circumstances.

o You should not thaw food at room temperature, but if you want to cook immediately to the right temperature. The same applies in case of thaw> Food in the microwave.

Check out these tips and more in http://www.cristiescookin.com.