Quick Recipes and Easy

Food Safety Tips

Three Main Rules for Food Safety:

• Keeping everything clean in the kitchen area
• Keeping cold foods cold
• Keeping hot foods hot

Beware of hidden dangers:

• Spoiled Food
• Food Poisoning

Spoiled food is simple to spot since it usually looks and smells terrible, but food poisoning is another tale. Food poisoning is a bacteria that cannot be tasted, seen, or smelled. The following points will help keep a person safe:

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

• Keep pets out of the kitchen while cooking, especially if they are generally outdoor animals.

• Keep kitchen linen’s washed regularly since bacteria tends to hang out in sponges, towels and cloths that are used over and over. Throw out dirty or mildewed dish sponges or clean in dishwasher.

Your clean kitchen:

• Clean with soap, that says “antibacterial”.
• Wash hands with “antibacterial soap”.
• Always wash hands, utensils or anything that raw meat or vegetables were around.
• Cover any skin cut or opening with bandage or gloves or protective plastic of some kind.
• Any cutting boards other than wood are the safest for cutting raw foods on because they are less porous than wooden boards.
• Do not mix raw meat with cooked meat because this could transfer bacteria. For example, do not take raw hamburger out to the grill to cook and place cooked ones back on the same plate.

Hot Foods

• Bacteria will thrive at room temperature or in lukewarm food, so do not allow hot foods to be at room temperature for more than two hours; to keep hot foods hot that means keep it above 140° or higher.

• Never partially cook or heat perishable foods because during cooking, the food may not reach a temperature high enough to ruin bacteria.

• It is necessary to roast meat or poultry at 325° or above.

• When reheating leftovers; stir often until steaming hot at 165°. If there are, any doubts about leftover foods throw it away because it is not worth getting sick over.

Cold Foods

• Since bacteria can thrive at room temperature then it can grow in foods that are suppose to be cold as well, so the same rule applies don’t leave out for more than 2 hours at a time.

• Always take perishables foods home and refrigerate immediately.

• Foods chill quicker when space is allowed between them when stocking refrigerator and freezer. In addition, divide into smaller amounts in shallow containers helps to chill quicker.

• It is a excellent thought to buy a refrigerator thermometer to make sure your refrigerator is cooling at 35° to 40°. In addition, use a freezer thermometer to check that your freezer is staying at 0° or colder. If the power goes out do not open the doors. Food will be excellent for up to four hours and maybe a small longer depending on the circumstances.

• You should not thaw foods at room temperature, but if you do cook immediately at the right temperatures. The same thing applies if you thaw foods in the microwave.

Check out these tips and more at cristiescookin.com/ cristiescookin.com.

Cooking lessons for Cristie started at 8 years ancient with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her like of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. While learning to cook she was always aware of the dangers of not following directions and she learned many more tips from their family resturant. These tips and many more can be found at cristiescookin.com cristiescookin.com.

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