There may be an old English stating “Food cooked with interest and served with love tastes divine. ” Trust me, it is true even today! Every food enthusiast (like you and me) is well aware that the soul of any good recipe lives in the right mixture of spices and fresh natural ingredients. But we might sometimes miss after an even more important ingredient while cooking food, and which more often than not tampers with the soul of our recipe. Yes, I have always been talking about food protection & hygiene. One should be very careful while managing food and maintain the highest level of cleanliness and food safety within our kitchen and home. Hyggelig cafe København
Foodstuff contamination can occur at any stage, be it harvesting, processing, preparation, storage space or transportation. Foodborne diseases are often common where low standards of care are used. According to data released by Globe Health Organization, annually foodborne disease causes almost one in ten people to fall ill. These diseases can be deadly particularly in children.
There are a few basic rules to be followed while controlling food:
Clean: Wash hands and surfaces often.
Split: Don’t cross-contaminate.
Cook: Make meals to the right temp.
Chill: Refrigerate promptly.
Tidy: Wash hands and areas often.
One must clean one’s hands thoroughly with soap before holding food. This eliminates transfer of germs from the hands to the food. One must wash all vegetables and fruits with cold drinking water before with them. Home counters and surfaces are the key places which if dirty can ruin food. These places must be sanitized thoroughly along with equipment used for preparing food.
In circumstance you are sick or down with cold and flu you must avoid cooking and handling food. When someone gets the symptoms of diarrhea, vomiting or jaundice, they should stay away from the place of work. And if they have a sore throat and fever, they should be restricted from preparing and serving food. This is alarming because they probably could have spread disease to the people who consume the foodstuffs their organizations were serving. Martin Bucknavage, extension food-safety specialist says, “Foodborne pathogens such as Norovirus, Hepatitis A and Shigella often are propagate by sick personnel to restaurant patrons through the food. ” These advice are not merely for foodservice or retail food establishments but also for folks who make for their families and people who work in child care or elder-care facilities. The use of hands sanitizers and tissue newspaper should be encouraged in all of the age groups.
Separate: May cross-contaminate.
To avoid combination contamination keep raw and cooked foods separate when storing and preparing. Foodstuff should be stored in covered containers in the fridge and put uncooked meats and poultry in the bottom of the fridge so the state of mind don’t contaminate food on lower shelves. Don’t put cooked meat back on the plate the natural meat was on.
Make: Cook to the right temperature.
If you eat poultry, seafood and various meats you must be careful while cooking them. They will should be cooked carefully at right temperatures before eating. In order to confirm, insert a skewer in the heart of the meat and make sure that there is no red meat. The juices must run clear. Those are the signs of well cooked meat. In circumstance raw meat is used it can lead to food poisoning.