What You Need to Know About Food Safety Practices
There are about 76 million cases of foodborne illness each year in the United States according to the Centers for Disease Control. Most of these incidents can be avoided. Keep your family safe while enjoying the food you love with these practices simple storage and food preparation.
Food storage practices
- Keep your refrigerator at the correct temperature. Use a refrigerator thermometer to stay at a safe level of 40 degrees Fahrenheit or less. leave enough empty space for air to circulate. Freezers work best at 0 degrees or less.
2. Keep foods chilled. Many foods must be refrigerated to prevent bacteria from growing. Don’t let it the meat, eggs, and products to stand at room temperature for more than two hours – or less than one hour in hot weather.
3. Put produce in the crisper. Stowaway produce in the crisper in perforated bags that let gases disperse. Potatoes and onions are two exceptions that need a cool dry space instead of the refrigerator.
4. Seal raw meat. Wrap raw meat safely and put it on the bottom shelf. In this way, the juice will be less likely to flow onto other foods.
5. Check the expiry dates. Focusing on the “use by” dates that are based on typical use. Remember that all expiration dates are based on unopened packages.
6. Take care of leftovers promptly. Refrigerating or freezing leftovers within two hours of cooking. If they are refrigerated, eat within 3 to 5 days.
7. Discard older items. The food may be spoiled even if it was not an obvious bad smell. Visit websites such as the US Department of Agriculture to learn the safety limits as 3 weeks for fresh eggs in the shell 3 to 4 months for store-bought frozen dinners.
Food preparation practices
- Wash hands and work surfaces. Wash your hands and work surfaces with hot water and soap. Clean all when changing from one food to another, especially if you handle raw meat.
2. Rinse all products. Let the water run from the tap freely on all products, even if the skin is not edible. Use a vegetable brush to scrub dirty spots.
3. Guard against cross-contamination. Keep raw meat and eggs away from other items all the way to your grocery cart to your kitchen counter. Use separate cutting boards for products and for meat.
4. Get a cooking thermometer. cooking thermometers are much more reliable than the temperature of the oven. If you get a reading of 165 degrees Fahrenheit in the center of the roast, it is likely that you have eliminated all harmful bacteria.
5. Defrost properly. Forgetting thawing at room temperature. Use your refrigerator or microwave or submerge food in cold water.
additional tips to food safety
- Read the labels. Government regulations make it easier than ever to detect ingredients that trigger allergies. If you have one or more food sensitivities, verification of the 8 most common culprits such as milk, wheat, soy, egg, tree nuts, peanuts, fish and shellfish.
2. Apply similar rules to alcohol. Sulfites in wine and wheat gluten in the beer, you may need to consider your allergies when you drink. In all cases, consume alcohol in moderation to maintain a healthy immune system.
3. Ask questions. At the restaurant, ask your server or host in advance to avoid exposure to your individual allergens. Restaurants are increasingly sensitive to these issues and your host may be able to change their menu to accommodate everyone.
Be smart about the way you handle food. You can prevent food poisoning by following simple safety procedures like keeping your kitchen clean and your food at the correct temperature.
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