Picnic and garden furniture season is upon us, much of our focus is in the warm weather and a temporary outdoor restaurants. But now is also a good time to update our memories of the food safety and the prevention of the disease under the responsibility of the food. We take two approaches to protect the health of our food and health: the kitchen of the purity of proper food storage and preparation of foodstuffs.
Spotless kitchen: the kitchen, the purity of even cross contamination can occur. Good housekeeping, no practical means of cleaning that will immediately come into contact with raw meat by the use of a cleaning rag is dedicated exclusively to the instruments and surfaces, which have become raw meat or poultry, to come into contact with the cleaning. Some restaurants use pink Dish rags work in areas where raw meat is processed and a white oven mittens in areas where Cooked food is processed. It is prudent to limit the raw meat of small processing as possible, such as the swimming pool, and the transition from the top after processing the meat thoroughly.
The warm water and dilute with the mixture of chlorine bleach is a powerful disinfectant for surfaces, where the raw materials for the sterilization, the meat has been processed. Comfort hold hand disinfection wipes or Lysol, which kill bacteria, Clorox 99%. Towels to clean the counters and tools, and then discard the chunk of contamination by bacteria and other surfaces of the spreading of Silicon-electrical steel originating in the circumstances of the case. Spray bottle 1/3 of the section of the kloorilla keep 2/3 of the section of water at hand, the surfaces and dry the paper to be injected into the toweling. Allow the mixture on the surface of the set of a few minutes before wiping clean and discarding the paper toweling.
Food processing: safe food processing begins at the time of purchase. The best case, the meat or poultry is used soon after purchase, but if not, it should be stored in the refrigerator and the 32 28 (f) the components of the meat. If the meat is not used within two days should be wrapped in plastic, Permeability, and stored until the freezer, but not more than 6-12 months. The meat in the refrigerator should only ever be thawed at room temperature, which could be developed in bacteria, yeast, moulds and viruses.
E. coli is a bacteria in food is the best-known and can live with meat and vegetables. As a matter of fact, the food contaminated with undercooked hamburger and fried: bovine meat, unpasteurized milk, refined unwashed apples, who fell sick cows ' manure contaminated with soil to unpasteurized cider, vegetables grown in soil fertilized with the cow's manure. However, the farmer shall not in any way, and conscientious, be careful to know what a cow is contaminated and which are not. In such a way as to ensure they serve is to prepare properly for safe food handling guidelines for the monitoring of foodstuffs intended for human consumption in accordance with the provisions of the Cook.
US Department of Agriculture has drawn up a list of Fahrenheit, where meat, poultry and eggs should be cooked in a motor vehicle can kill bacteria in food is not responsible or liable for any of the temperatures. The temperature should be measured by the number of clean, quick, added to the meat thermometer in the thickest part. If you want to refer to the following table:
Fresh ground beef, beef, lamb, pork: 160F
Beef, lamb, beef, steaks, roasts: chops: 145F (medium rare); 160F (normal); 170F (well done)
Fresh pig meat, steaks, roasts: chops: 160F (normal); 170F (well done)
Ham: a Cook before eating: 160F
Ham, fully cooked: reheat: 140F
Ground poultry: chicken, Turkey: 165F
Poultry: chicken, Turkey: 180F
Poultry breasts, roasts:: 170F
Poultry: legs & wings: Cook until juice clear
With: meat (cooked alone or in bird): 165F
Egg dishes, casseroles: 160F
Leftovers: 165F
For more information about the USDA meat and poultry Hotline 1-800-535-4555.
Fruit and vegetables: Raw food, such as agricultural products, should be washed carefully in cold running water for the preparation of raw meat contamination free area. A separate utensils and cutting boards should be used for the product and to avoid cross-contamination of meat.
The best vegetables are stored in the slow deterioration, chilled. Fruit and vegetable cooling causes the metabolic activities, including the respiratory, slow. Most of the fruit and vegetables are stored in the refrigerator is the best, and if the oxygen is limited to the circumstances. Save the vegetables in the refrigerator, unwashed, use the fonts on up to the simulated pencil compartment.
You can still learn more on http://www.patient.co.uk/ and www.familydoctor.org
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