For many people, the kitchen is the heart of the house. It is a place where family and friends get in contact when they cook and eat together. But it is also a place where potential food poisoning lurks. It is, therefore, essential to know some basic food safety tips for your kitchen.
The most critical part of a healthy diet is to ensure the safety of food. People living in their own homes can reduce pollutants and maintain food safety by following safe food regulations. The four essential of food safety work together to decrease the risk of foodborne diseases – Clean, Separation, Cooking, and Cooling. These four principles are the cornerstones of the Fight BAC!®, a national campaign to educate the public about food safety for consumers and teach them how to handle food and cook them safely.
1. Number of clean hands
Microorganisms are easily transported from hand to hand during cooking, which is 89% of outbreaks.” Good hand hygiene is your first line of defense in preventing foodborne diseases.
2. Sick workers do not have a place in catering services.
12% of food workers report that they worked when they vomited or suffered from diarrhea; sick workers can quickly spread pathogens to other employees and customers.
Sick workers should stay at home when they are ill.w
2. Cool it!
Cool the food quickly and accurately. Diseases that cause bacteria can grow in perishable foods within two hours if you don’t cook the food. Cooling slows the growth of bacteria that cause infections.
3. Take the temperature of your meal.
The correct cooking temperature is the key to the destruction of dangerous pathogens. Bacteria that cause food poisoning are the fastest-breeding bacteria in the Danger area, between 40 degrees Celsius and 140 degrees F. Use a thermometer to determine the correct internal temperature of food.
4. Put the label on!
Avoid confusion and ensure freshness by labeling and dating stored ingredients and cooked foods. Any food not stored in the original packaging must be labeled.
5. Do not cross your signals when cross-contamination.
Seafood and raw eggs, poultry, Meat can spread pathogenic bacteria into ready-to-eat foods. You cannot reuse cutting boards or raw meat utensils for ready-to-eat foods, such as fruits and vegetables, without thoroughly cleaning and disinfecting them after each intake and before starting a new job.”
6. Be a clean freak
Cleaning removes dirt and debris. Sanitary treatment reduces the number of pathogens that can be present to a safe level. Surfaces in contact with food must be cleaned and disinfected after each use or every 4 hours with constant use.
7. Love your gloves
The non-use of gloves by food workers who prepare ready-to-eat foods is a significant violation of medical control rules. Wearing gloves can reduce the spread of foodborne diseases.
8. Properly Wash Fruit And Vegetable
Washing fruits and vegetables help prevent the spread of bacteria on the cooking surface. Even fruits and vegetables that will be cleaned or covered with the skin still need to be washed.
9. Training staff
The knowledgeable kitchen staff is your biggest ally in protecting guests and preventing foodborne diseases. Each new kitchen employee should be regularly instructed on the correct cleaning and disinfection.