Basic Food Safety Tips
BASIC FOOD SAFETY TIPS
Safe food preparation is vital, that's why these safety tips are so important. E-coli and salmonella are not a joking matter!
These tips are being provided as a part of good home organization. I hope you find them useful.
Food Safety Tips -- Hands: Hands can spread germs and bacteria. They can easily get into the food you are preparing. Wash your hands thoroughly with soap and very warm water:
- Before touching food
- After using the bathroom
- Touching pets
- Coughing, sneezing, blowing your nose
- Touching raw meat, fish or poultry
Food Safety Tips -- Handling raw meat: Salmonella and e-coli can easily enter foods. When handling meat, fish or poultry, eliminate contaminating other food by:
- Wash counter tops, chopping boards, utensils, knives (anything that has touched raw meat)
- Wash hands thoroughly after handling meat
- If a knife or other kitchen utensil has touched raw meat, don’t use it on any other food items until it has been thoroughly washed
- Always keep meat in the refrigerator
- Defrost meat in the refrigerator, not on the counter or in the sink
- Store meat in the bottom of the refrigerator (keeps it from dripping on other food)
- If meat drips, clean it up immediately
- Always thoroughly cook meats – never under cook
- Don’t refreeze meat after thawing unless it is cooked
Food Safety Tips -- Handling poultry, eggs, fish: These can contain e-coli if not handled and stored properly.
- Keep refrigerated until preparation
- Wash poultry in cold water before cooking
- Wash hands after handling poultry and eggs
- Never eat partially cooked or raw eggs
- Never eat rare poultry
- Cook until juices are clear and meat is white in the center
- Cook fish until it is flaky and white
Food Safety Tips -- Handling Fruits & Vegetables: Fresh fruits and vegetables are vital to health. Use these handy tips to be safe and make the best choices.
- Fresh-looking fruits and vegetables are best. Don't buy anything this is bruised, shriveled, moldy, slimy smells bad
- Buy only what you need. They go bad quickly and need to be consumed within a few days. Don't stock up. Apples, potatoes and some citrus can be stored longer at home in the crisper
- Handle with care. Put them in the top basket of the shopping cart
- Promptly put produce away. Keep it in the crisper drawer that has the highest humidity
- Throw away anything that is moldy, slimy, smells bad, or is past the best if used by date
- Germs can stick to the surface of produce. Be careful when handling them before eating
- Wash your hands before and after handling any fresh foods
- Wash all fruits and vegetables (even ones with rinds) in clean, warm water
- Use a small scrub brush to remove dirt
- Wash produce just before you use it, not just when you put it away
- Leafy greens, such as lettuce, should be rinsed before refrigerating to maintain its crispy crunchiness
- Do not use dish soap when washing produce. Fruits and vegetables are porous and can absorb the detergent (the FDA frowns on using dish soap)
Food Safety Tips -- Handling Hot Things: When handling hot pots, pans, bake ware, etc., caution is advised!
- Keep pot and pan handles pointed away from the front of the stove to prevent burns and spills
- Always use pot holders, hot pads and oven mitts
- Don’t sit hot pots and pans on your counter tops – they’ll scorch and burn
- Use only microwave approved containers -- never cook in styrofoam or takeout containers (big health hazard)
- Use a splatter screen when frying
- Don’t keep glasses of liquid near hot grease – if it falls in, steam and flying hot oil can cause injuries
- Carefully add foods to hot oil – liquid in the food can also cause injuries
Although handling hot things might seem more logically included in Basic Kitchen Safety Tips, I decided to include it here as a part of food preparation.
For more information on kitchen organization, kitchen safety or home organizing, use one of the handy links below or go to Site Map for more information.
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