Safety Of Food

Safety Of Food:

You've learned how to choose healthy foods, how to modify recipes appropriately, and how to prepare appealing and tasty meals. The final step is to make certain that the food you serve is safe to consume.

Bacterial Growth in the Kitchen:

Every year, approximately 7 million cases of food poisoning are reported in the United States. Many other cases are misdiagnosed as stomach flu or another infection and thus never reported. Food poisoning can be a serious, even fatal, illness. Fortunately, such extreme cases are uncommon. Food contamination by bacteria can occur if food is handled incorrectly. As a result, food safety is critical.

Kitchens are rife with opportunities to spread the bacteria (germs) that cause food poisoning. It is the responsibility of the person preparing the meal to ensure that all foods and utensils are properly washed. Unsanitary kitchen utensils can cause food poisoning by breeding unwelcome bacteria.

Cleaning Your Hands:

In the rush to prepare meals, it is easy to overlook one of the simplest and most important food preparation rules: wash your hands before handling any food. Bacteria can build up on your hands, particularly around the cuticles and under your fingernails. It would take water that was so hot that it would burn your skin to kill the bacteria. To remove germs from your hands, vigorously rub them with soap or detergent and warm water for at least 10 seconds. You should also wash your hands during meal preparation if they become contaminated by the food.

how Cross-Contamination occurs:

Food poisoning can occur as a result of cross-contamination. If uncooked food has been placed on a plate or cutting board, that plate or cutting board may have transferred a potentially infectious agent to any other food that comes into contact with it. As a result, separate utensils, plates, and cutting boards should be used for raw and cooked foods.

Providing Food Safety:

Food safety begins with the purchase of the food. Perishable foods should ideally be brought home as soon as possible and refrigerated or frozen. If you must make a stop before returning home, plan to keep meat, fish, poultry, and dairy products in an ice-filled cooler. Always follow the refrigeration guidelines on packaged foods. To reduce the total amount of bacteria found on raw chicken and other poultry, thoroughly rinse it under cold water, inside and out. After a thorough rinse, clean the sink with hot water and soap. Before freezing meat, poultry, or fish, divide it into the number of portions required to prepare one meal. When you need to cool cooked food, quickly transfer it to a shallow container. Refrigerate it right away, covered. Bacteria thrive at temperatures ranging from 40° to 140° Fahrenheit, potentially doubling every 20 to 30 minutes. As a result, the most important kitchen food safety rule is to keep hot foods hot and cold foods cold.

Food Defrosting:

Refrigerate frozen poultry, fish, and meat. Room temperature defrosting promotes thawing on the outside while the core remains the frozen. The soft outer portion provides a favorable environment for bacterial growth. Instead, place frozen food in the refrigerator (which should be cool but not cold) 1 or 2 days before it is to be used. Run cold water over the item to thaw it faster, or use a microwave to defrost it quickly.

Food Marination:

Refrigerate poultry, seafood, and meat to marinate. To be safe, set aside some of the marinade (for basting or as a sauce at the table) before adding it to the raw meat. For basting, avoid using the liquid in which the raw meat has been marinating. If you do, stop basting at least 15 minutes before the meat is done so that the marinade can be heated to a temperature high enough to kill any bacteria that may be present. Use the leftover marinade as a sauce only if it has not come into contact with raw meat or if it has been boiled for at least 5 minutes.

Food Cooking:

Cooking recipes at the proper temperature is always a good idea. Most dangerous bacteria are killed by cooking foods to an internal temperature of at least 160° Fahrenheit. Pathogens such as the infamous E. coli bacteria can be found in raw or undercooked meat.

Making Use of Slow Cookers:

Slow cooking soups, stews, roasts, and other hearty dishes is a popular method. Because this device cooks at lower temperatures than an oven or stovetop, it is critical to practice safe cooking habits. Thaw frozen meat thoroughly and cut it into small pieces, for example. Make use of recipes that call for a lot of liquid. Bring quickly to a boil, then reduce to a simmer. Don't overfill the pot. Use a thermometer to ensure that the temperature remains at 160° Fahrenheit or higher.

SAFE SERVING:

Don't contaminate food after you've taken precautions to prepare and cook it as safely as possible. Here are a few pointers. Allowing cooked foods to cool on the table is not recommended. Perishable foods (such as raw eggs, homemade sauces, eggnog, or homemade Caesar dressing) should not be left at room temperature for more than a few minutes. Cooked or perishable foods should always be refrigerated or frozen as soon as they are finished being served. Keep cold foods on ice and hot foods properly heated at a picnic or party. Dishes, serving bowls, and other items made of glazed lead-containing pottery can poison children, especially young children. Check that the container used for cooking and serving is properly glazed (manufacture by a domestic pottery dealer should ensure this). Use the pottery for decoration rather than cooking or serving food if in doubt.

FOOD REFRIGERATION OR FREEZING:

If you're going to store warm or hot food in the refrigerator or freezer, don't let it cool on the counter. Place warm or hot food in a shallow pan to allow it to cool before placing it in the refrigerator or freezer. If the amount of food is large, divide it between two or more containers to allow for faster cooling.

GET IT CLEAN:

After eating, thoroughly wash all pots and pans, utensils, and kitchen surfaces (counter, stove tops, and sink) with soap and hot water. Allow cutting boards and utensils to dry naturally. Sponge and dish towels should be washed or replaced regularly. If you have an automatic dishwasher, having two sponges on hand will allow you to wash one with each load of dishes.

THE VERDICT ON FOOD SAFETY:

With a little caution, you can reduce the likelihood of contracting a food-borne illness for yourself or others.