There is certainly 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 mix 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 are talking about food security & hygiene. One should be very careful while managing food and maintain the highest level of cleanliness and food safety inside our kitchen and home. Catering haugesund
Meals contamination can occur at any stage, be it harvesting, processing, preparation, storage space or transportation. Foodborne diseases are often common where low standards of cleanliness are used. According to data released by Universe Health Organization, annually foodborne disease causes almost one in ten people to fall ill. These diseases can be deadly specially in children.
There are a few basic rules to be followed while controlling food:
Clean: Wash hands and surfaces often.
Individual: Don’t cross-contaminate.
Cook: Make to the right temp.
Chill: Refrigerate promptly.
Tidy: Wash hands and areas often.
One must rinse 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 normal 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 work environment. And if they have a sore throat and fever, they should be restricted from preparing and serving food. This is alarming because these folks probably could have spread disease to the people who consume the foodstuffs their companies were serving. Martin Bucknavage, extension food-safety specialist says, “Foodborne pathogens such as Norovirus, Hepatitis A and Shigella often are distributed by sick staff to restaurant patrons through the food. ” These advice are not simply for foodservice or retail food establishments but also for folks who prepare food for their families and the ones who work in child care or elder-care facilities. The use of hands sanitizers and tissue newspaper should be encouraged in every age groups.
Separate: May cross-contaminate.
To avoid get across contamination keep raw and cooked foods separate when storing and preparing. Meals should be stored in covered containers in the fridge and put natural 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 uncooked meat was on.
Make: Cook to the right temperature.
If you eat poultry, seafood and 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 be sure there is no lilac 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.
Within the previous couple of years microwaves are being used in our kitchens to cook and reheat food. You can cover the food with food wrapping newspaper of a good quality, which prevents the food from becoming dry on reheating. Make sure the reheated food is steaming hot and the vapor is coming out of it. This means you have eliminated the risk of bacteria and other pathogens.