Apr 06
10 Critical Ways To A Perfectly Food-Safe Kitchen
Food poisoning is related to unsafe food, a dirty kitchen,and dirty kitchen appliances. If you follow some safetyrules, food poisoning will never occur.
Your Refrigerator
1. Freezing does NOT kill bacteria; it only controls theirgrowth. Common bacteria grow rapidly at 60° F to 120° F.Keep the temperature of the refrigerator below 50° F. Keepthe freezer temperature at about 0° F.
2. Don’t take foods out of the refrigerator until you’reready to cook them.
Dishwashing
3. Clean well with hot water to kill bacteria.
4. If washing dishes by hand, leave them to drain ratherthan using a tea towel. If you use a tea towel, change itoften. Paper towels are a better option.
5. Dishcloths are a prime spot for bacteria to grow andmultiply. Wash them regularly with hot water or in thewashing machine using the hot cycle with antibacterialproducts.
Cooking
6. Cook thoroughly to kill bacteria but don’t overcook tothe point of charring. It may form amine compounds that maycause cancer. Don’t cook food partially and leave it to cooklater.
7. Wash your hands thoroughly with an antibacterial soapbefore and after cooking.
8. Wash vegetables thoroughly. Wash all lentils, legumes,rice, etc. with lots of water. These are often treated withpowder, polish, and even colors, to make them attractive.
9. When you want to use leftovers, heat them to a hightemperature so that any bacteria that may have multiplied inthe refrigerator will be killed. Throw away any leftoverfood still left after it has been reheated once.
10. Don’t cook if you have a cut on your hand as cuts andscratches harbor many bacteria.
