Old-Fashioned Cannisters Such As Brand Names Of Product On Front Four Ways to Keep Your Food Safe

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Four Ways to Keep Your Food Safe

There is an old English saying “Food cooked with passion and served with love tastes divine.” Trust me, it’s still true today! Every food lover (like you and me) knows well that the soul of every good recipe lies in the right combination of spices and fresh natural ingredients. But we may sometimes forget an even more important element when cooking, and which often defeats the spirit of our recipe. Yes, I am talking about food safety and hygiene. One must be very careful when handling food and maintain the highest level of hygiene and food safety in one’s kitchen and home.

Food can occur at any stage, be it collection, storage, preparation, storage or transportation. Foodborne illnesses are common where low standards of hygiene are used. According to data published by the World Health Organization, food-borne diseases cause almost one in ten people to fall sick every year. This disease can be fatal especially in children.

There are a few basic rules when using food:

Hygiene: Wash hands and face often.

Separation: Do not cross-contaminate.

Food: Cook at the right temperature.

Warm: Refrigerate.

Hygiene: Wash hands and face often.

Before coming into contact with food, one should wash their hands well with soap. This eliminates the transfer of germs from your hands to the food. All vegetables and fruits should be washed in cold water before use. Kitchens and kitchen surfaces are the main places that can contaminate food if they get dirty. These areas should be well cleaned along with the equipment used for food preparation.

If you are sick or have a cold or flu, you should stop eating and drinking. If someone has symptoms of diarrhea, vomiting or jaundice, they should stay away from the workplace. And if they have a sore throat and fever, they should be restricted from preparing and serving food. This is worrisome because these people could potentially spread the disease to people who consume the food their establishments serve. “Foodborne pathogens such as Norovirus, Hepatitis A and Shigella are often spread to restaurant patrons through food by sick employees,” says Martin Bucknavage, extension food safety specialist. These recommendations are not only for food service or retail food establishments but also for those who cook for their own families and those who work in childcare or elderly care facilities. The use of hand sanitizers and paper towels should be encouraged in all age groups.

Separation: Do not cross-contaminate.

To avoid contamination, separate raw and cooked foods when storing and preparing them. Food should be stored in covered containers in the refrigerator, and raw meats and poultry should be placed at the bottom of the refrigerator so that milk does not contaminate the food on the lower shelves. Do not put the cooked meat back into the pan where the raw meat was.

Food: Cook at the right temperature.

If you eat chicken, seafood and meat you should be careful in cooking them. They need to be thoroughly cooked at the correct temperature before eating. To make sure, insert a skewer into the center of the meat and check that there is no pink meat. The milk should be clear. Those are the signs of well-cooked meat. Eating raw meat can cause food poisoning.

In the past few years, microwaves have been used in our kitchens for cooking and heating food. You can cover your food with a good quality food wrapping paper, which prevents the food from drying out on heating. Make sure the food being reheated is hot and steaming. This means that you have eliminated the risk of bacteria and other pathogens.

Warm: Refrigerate.

If you keep your raw food in the fridge, wrap it in a food wrap that can trap moisture and prevent the liquid from leaking out, and keep it at a temperature of 5 degrees Celsius. You can help protect your family from food poisoning at home. Cold temperatures slow the growth of disease-causing bacteria. That’s why it’s important to cool food quickly and properly. Keep spoiled food within two hours.

Healthy and hygienic foods can prevent many diseases caused by food. These habits should be implemented in your daily life and should be taught to children as well. It’s the small steps that go a long way and make a big difference in your overall recovery.

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