There’s an old English saying that says “Food cooked with passion and served with love tastes divine.” It’s still true now! Everyone who is a foodie (like me and you) is aware that the heart of a good recipe is in the perfect combination of spices and fresh natural ingredients. However, we can sometimes neglect an equally vital ingredient when cooking that most of the time, interferes with the spirit of the recipe. It’s all about food safety and hygiene. It is essential to be cautious when handling food items and keep a high level of cleanliness also food hygiene in the kitchen and in our homes.
Food contamination can happen at any time whether it is during processing, harvesting preparation, storage, or transport. Foodborne illnesses are typically prevalent when hygiene practices that are not up to par are employed. According to statistics released by the World Health Organization, every year, foodborne illnesses cause nearly one out of 10 patients to be sick. The diseases can be fatal particularly in children.
There are a few fundamental guidelines to follow when dealing with food:
Cleanse: Wash your clean your hands, surfaces and hands often.Separate Do not cross-contaminate.
Cook: Cook to the appropriate temperature.
Chill: Freeze immediately.
Clean: Clean hands and other surfaces frequently.
Hands must be washed thoroughly with soap prior to getting into contact with food. This will prevent the spread of bacteria from your hands to the food. It is essential to wash all fruits and vegetables with cold water prior to using them. Countertops and kitchen surfaces are among the most important areas that are dirty and can cause food contamination. The surfaces and counters must be cleaned thoroughly, as well as the equipment used to prepare food.
If you’re sick or have cold or flu, you should be careful when cooking and handling food items. If someone is suffering from symptoms of vomiting, diarrhea and jaundice need to be kept away from work. If they are suffering from fever and sore throat They should be prohibited from serving and preparing food.This is alarming as they could passed on the disease to those who ate the food the establishments served. Martin Bucknavage, extension food-safety specialist says,”Foodborne pathogens like Norovirus, Hepatitis A and Shigella frequently are transmitted by employees who are sick to diners by eating the food they consume.” These guidelines are not only for retail or foodservice establishments, but also for people cooking for family members, and those working in care for children or elderly establishments. Hand soaps and tissue paper must be encouraged throughout every age group.
Separate: Don’t cross-contaminate.
To prevent cross-contamination, keep the raw and cooked food separate in the process of storing and preparing. Food items should be stored in sealed containers in the refrigerator and place the raw meats and poultry at the refrigerator’s bottom to prevent the juices from contaminating food stored on shelves below. Do not put cooked meat back on the dish that meat that was raw placed on.
Cook: Cook to the appropriate temperature.
If you are a fan of seafood, poultry or meat you should be cautious when cooking them. They must be cooked thoroughly and at the right temperatures prior to consumption. To confirm this the meat’s done, place a skewer into the middle of the meat and ensure that there’s no pink meat. The juices should be clear. This is a sign of a well-cooked meat. If raw meat is consumed, it could cause food poisoning.
In recent years, microwaves are increasingly being utilized in kitchens for cooking and warm food items. It is possible to cover food items with food wrappers that is of good quality that will stop the meals from drying during heating. Make sure that the food that has been reheated is hot as well as the steam is rising out. This means that you’ve removed the possibility of bacterial contamination as well as other pathogens.
Chill: Cool immediately.
If you plan to store your food items in the fridge, cover it with food wrapping paper, which absorbs moisture and prevent the dripping of juices. Also, ensure it stays at a temperature that is less than 5 degrees Celsius. You can protect your family from food poisoning in the home. Cold temperatures reduce the spread of illness-causing bacteria. It is therefore essential to chill food quickly and efficiently. Refrigerate food items that are perishable within two hours.Healthy and clean eating habits can prevent many food-borne illnesses. These practices should be incorporated into your daily routine and taught to children as well. The small things you do can make a huge difference and can make a huge difference to your overall well-being.