There may be 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 such as cha ram tom dat , exists in the right combination 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 basic safety & hygiene. One should be very careful while managing food and maintain the highest level of cleanliness and food safety within our kitchen and home.
Foodstuff contamination can occur at any stage, be it harvesting, processing, preparation, safe-keeping or transportation. Foodborne diseases are often common where low standards of health are used. According to data released by Community Health Organization, yearly foodborne disease causes almost one in ten people to fall ill. These diseases can be deadly particularly 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 meals to the right temp.
Chill: Refrigerate promptly.
Tidy: Wash hands and areas often.
One must clean one’s hands thoroughly with soap before holding food. This eliminates transfer of germs from both 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 provides 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 meals their companies were serving. Martin Bucknavage, extension food-safety specialist says, “Foodborne pathogens such as Norovirus, Hepatitis A and Shigella often are propagate by sick personnel to restaurant patrons through the food. ” These advice are not merely for foodservice or retail food establishments but also for folks who make for their families and people who work in child care or elder-care facilities. The use of side sanitizers and tissue newspaper should be encouraged in every age groups.
Separate: Avoid cross-contaminate.
To avoid get across contamination keep raw and cooked foods separate when storing and preparing. Foodstuff should be stored in covered containers in the fridge and put uncooked meats and poultry in the bottom of the fridge so the fruit drinks 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 various meats you must be careful while cooking them. That they 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 green 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 your meals 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 heavy steam is coming out of it. This means you have eliminated the risk of bacteria and other pathogens.
Chill: Refrigerate rapidly.
If you are to maintain your raw food in fridge, wrap it with a food coating paper which can absorb the moisture and inhibits the dripping of fruit drinks and maintain it at a temperature lower than 5 degree Celsius. You can help keep your family protected from food poisoning at home. Cool temperatures slow the growth of illness triggering bacterias. So it’s important to chill food promptly and properly. Refrigerate perishable foods within two hours.
Healthier and hygienic food practices can avert a whole lot of foodborne diseases. These types of habits should be inculcated in your daily lifestyle and should be trained to kids as well. It’s the small steps which go a long way and make a major difference in your healthy well being.