Food Safety Tips

The three most important rules for food safety:

Keep everything clean and Cooking

Keep cold food or cold

Keep hot foods hot or

Beware of pitfalls:

Food or damaged

or food poisoning

Spoiled food is easy to recognize because it looks better and smells bad, but food poisoning is another story. Food poisoning is a bacteria that is not taste, sight or smell. The following points will help a certain person:

• Always use paper towelsor when working with cleaning up after raw meat and vegetables, too. Plants may be from other countries and some of its safety standards are sent, not as strict as the United States.

or keep pets out of the kitchen while cooking, especially when it comes to animals is usually open.

Keep or towels are cleaned regularly, because the bacteria depend on sponges, towels and used over and over again tend. Throw out dirty or clean cloth towels or moldDishwasher.

Your kitchen clean:

or cleaning with soap, said that "antibacterial".

or wash your hands with antibacterial soap. "

• Wash your hands forever, dishes or anything that raw meat or vegetables were around.

Cover or broken skin or open with a bandage or protective gloves or plastic of any kind

Cutting board or other than wood are safer to cut on raw foods, because they are less porous than wood boards.

Do not mix raw meat or cooked meatbecause this could transfer to bacteria. For example, do not put raw hamburger on the grill for cooking and cooked again in the same bowl.

Cooked food

or bacteria to grow at room temperature or food warm, do not allow this, hot food at room temperature for more than two hours to get hot food to keep warm, which means more than 140 degrees or higher.

Or Never cook or heat perishable foods in part because during cooking the food can not reach a high temperatureenough to kill bacteria.

or is necessary to roast meat or poultry to 325 degrees or higher.

When heating leftovers, stirring, until steam heat to 165 degrees. If there are doubts as to dump surplus food, why not pay more ill.

Cold Food

Since bacteria can grow or at room temperature, then it is possible that foods should be cool, but does not grow the same rule applies to rent for more than 2 hoursTime.

• Keep home and refrigerate perishables immediately.

Fast food or cold, if the space between them is allowed if the refrigeration and freezer population. Moreover, they are divided in small amounts in shallow containers for faster cooling aid.

or refrigerator is a good idea to buy a thermometer to make sure the refrigerator to be cooled to 35 ° to 40 °. Also, use a thermometer to check the freezer freezer at 0 degrees orcolder. If power fails to open the doors. Food for up to four hours and maybe a bit 'more good, depending on the circumstances.

o You should not thaw food at room temperature, but when I use it to cook just the right temperature. The same applies if you thaw food in the microwave.

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