Food Safety Guidelines ter Our Huis
My name is Chin chin. I have a B.S. ter food technology. I like to share significant information about health and food-related topics.
This hub, Food Safety Guidelines at Huis, is my way of evaluating how I have waterput into practice what I learned ter Food Science. I graduated with a degree of BS Food Technology 14 years ago. I only worked for Four years then got married. Since then, I became a stay at huis mom. Did that mean my education wasgoed not waterput into good use? Not at all. The fact is, my basic skill ter food treating helps mij everyday to provide safe food for my family.
There are many incidence of food-borne illnesses like gastroenteritis, diarrhea, belly cramps, dehydration that toebijten all the time. Wij are not just aware of this but may have also fallen victim to this on one time or another. From a Food Technologist’s standpoint, I would like to share Five Food Safety Guidelines that are necessary if wij want to provide safe food for our families. Spil a mom, I have consciously observed thesis at huis to protect my family from food-related sicknesses.
Don’t Get Sick – Go after the Food Safety Guidelines
Before you go on reading this hub, I hope you would witness the animated music movie above. It is an entertaining way of learning a thing or two about food safety.
Five Food Safety Guidelines
Here are the 8 Food Safety Guidelines I want to share with everyone.
1. Wash. Wash. Wash. I cannot overemphasize the importance of washing to maintain cleanliness and prevent the spread of microbio. Forearms should be washed often across meal prep вЂ“ especially after treating raw meats and eggs.
Zindelijk palm washing means washing for at least 20 seconds using warm water and soap. It’s significant to use soap to get rid of bacilo and not just visible filth. It is significant also to wash clean all kitchen utensils and surfaces.
Raw foods like fruits and vegetables should also be washed scrupulously. Leafy greens should be washed by soaking them ter a large cup of water and not running water. Debris from root crops like potatoes should be fully eliminated or better to eat them without skin.
Two. Separate, Do Not Contaminate. Keep raw foods away from cooked foods or ready-to-eat foods. This helps reduce the risk of cross-contamination or spread of harmful germs.
When preparing vegetables and meats, it is wise to use two cutting boards – one for chopping ready-to-eat foods like vegetables for salads and another for raw foods like meat. This is to prevent the juices from raw meats to accidentally touch ready-to-eat fruits and vegetables, which causes cross-contamination. If using only one cutting houtvezelplaat, then wash it with warm soapy water meticulously te inbetween the chopping of vegetables and meats.
Trio. Cook food accurately. Adequate cooking kills the germen present ter the food. To do this, wij vereiste make sure that foods reach its ondergrens safe internal temperature. This is different for various types of food spil shown te the picture below. To be sure, a food thermometer can be inserted into the center of the food especially when cooking those thick meat and poultry.
Ter relation to this, it is thus better to eat a steak that is well done than medium uncommon, eggs that are not raw or runny, cheese that is not unpasteurized. Spil Thermy says “It’s safe to bite when the temperature is right.”
Four. Keep foods out of the danger zone. The danger zone is the temperature inbetween 40 and 140 degrees Fahrenheit (F) or Four to 60 degrees Celsius [C]). Harmful microbio love the danger zone because it gives them the optimum condition for growth, so they multiply truly prompt.To avoid foods from being exposed to the danger zone, it should be thawed decently and stored decently.
There are Trio ways of decently thawing food to prevent the food from staying ter the danger zone. One is by thawing the food under cold running water, two is by thawing it te the refrigerator, and three is by thawing it spil part of the cooking process. and chilling.
Cooked foods should be kept at decent temperature. Recall to keep hot foods hot and cold foods cold. If it will not be consumed right away, it is advisable to permit the hot food to cool ter a shallow container for Two hours, then quickly chill it inwards the refrigerator. Be sure that the refrigerator is set at below 40 degrees F.
If the food will be ter waiting to be served, food warmers should be used to keep the food hot. Cold foods like salads should be kept cold using ice baths or just take it out of the fridge right before serving.
Five. When te doubt, throw it out. Leftover food instantaneously kept te the refrigerator can still be eaten after reheating it to 165 0 F. Or if reheated using the microwave, it should be steaming hot. However, it should be noted that refrigeration does not zekering germen from growing. It just slows them down. So, there would come a time when the food will be unsafe to eat.
Cooked meat or poultry and leftover pizza is safe for Trio to Four days, while luncheon meats and egg, tuna, and macaroni salads are safe for up to Trio to Five days, if the leftovers were refrigerated promptly. Foods stored longer may start to spoil or become unsafe to eat. A safe rule to recall is “When te doubt, throw it out.” Never taste to see if it is spoiled.
It is wise also to read food labels for product dating. Look out for the Use-by dates, which can also be written spil вЂњuse before,вЂќ вЂњbest if used by,вЂќ or вЂњbest if used before.вЂќ Thesis dates display how long the food should remain at its best flavor or quality. Do not consume food items that have passed their use-by dates. Again, if no dating is available, “When ter doubt, throw it out.”
More Free Resources on Food Safety Guidelines
Ten steps for consumers to take te their huis to prevent foodborne illness.
Comprehensive reference on safe food treating for consumers. Read it online or download a free PDF.
This is a pagina of helpful resources available to users of the Food Safety and Inspection Service (FSIS) Web webpagina.