June 07, 2019

World food safety day - food safety tips you should consider



Kitchen is the heart of the home for many folkw. It is a place where family and friends comes together as they prepare meals. At the same time, It is also a place for potential food poisoning
You can get food poisoning when you eat or drink something that is contaminated with any number of bacteria, viruses, or parasites. Common symptoms include diarrhea, vomiting, and fever.
Foods you should watch out for
Be careful with foods mostly from animals.

Whatch-out for the following raw foods

▫️Eggs
▫️Meat and poultry
▫️Shellfish
▫️Fish in sushi rolls
▫️Unpasteurized milk
▫️Soft cheeses such as feta and brie, which could be unpasteurized
▫️Uncooked hot dogs and deli meats
You should be careful with raw fruits and vegetables, They  can be a source of food poisoning too.

Tips to food safety 

There three basic tips that includes the following:
🖊Clean
🖊Separate
🖊Cook

Clean:

1. Wash your hands with soap and water
Use water and apply soap. Use warm water if it is available. Rub hands together and scrub all parts of the hand for 20 seconds. Rinse thoroughly and dry using a clean paper towel. If possible, use a paper towel to turn off the faucet.


2. Sanitize kitchen surfaces
Surfaces should be washed with hot, soapy water. With little or no bleach.
Cleare off refrigerated foods once a week
At least once a week, throw out refrigerated foods that should no longer be eaten. Cooked leftovers should be discarded after 4 days.
3. Keep kitchen appliances clean
Clean the inside and the outside of appliances. Pay particular attention to buttons and handles where cross-contamination to hands can occur.
Rinse produce

4.  Rinse fresh vegetables and fruits under running water just before eating, cutting, or cooking.  If you are cutting before cooking or eating, rinse properly, if possible with salt to prevent microbes from transferring from the outside to the inside of the produce.

 Separate:

1. Separate foods when shopping
Place raw seafood, meat, and poultry in plastic and store them under ready-eat foods inside refrigerator.

2. Separate foods when preparing and serving
Always use a clean cutting board for fresh produce and a separate one for raw seafood, meat, and poultry. Do not place cooked food back on the same plate or cutting board that was used for raw food without thorough washing.

Cook:

1. Cook foods at safe temperatures
Cook all raw beef, pork, lamb, and veal steaks, chops, and roasts to a safe minimum temperature of 145°F. For safety and quality, allow meat to rest for at least 3 minutes before eating. Cook all raw ground beef, pork, lamb, and veal to a temperature of 160°F. Cook all poultry, including ground turkey and chicken, to a temperature of 165°F.


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