How do you prevent food poisoning?
Did you know that an estimated 1 in 6 Americans will only be sick of food poisoning this year?Food poisoningNot only sends 128,000 Americans to the hospital every year can also cause health problems in the long term.reu,,different,,KokIn,killen.
Clean: Wash the hands, tools and surfaces often
Bacteria that can make you sick can survive many places around your kitchen, including your food, hands, utensils, cutting board and worksheets.
Wash your hands in the right way:
- Use regular soap and water - SkipAntibacterial soap- And scrub on your hands, between your fingers and under your nails for at least 20 seconds.
- Rinse your hands and then dry with a clean towel.
- Wash handsOften, especially in these important times in which bacteria can spread:
- For,,during the dayInnaPrepare food
- NaHandling raw meat, poultry, seafood or their juice or not - -gaunted eggs
- ForTo eat
- NaUse the toilet
- NaChange diapers or clean up a child who used the toilet
- NaTouch an animal, animal feed or animal waste
- NaTouching waste
- ForInnaTake care of someone who is sick
- ForInnaTreatment of a cut or wound
- NaBlow your nose, cough or sneeze
- NaHandling the feed of PET or PET's Goodies.
Wax surfaces and tools after each use:
- Wash the cutting board, plates, kitchen utensils and table tops with hot, soap water, especially after keeping raw meat, poultry, seafood or eggs.
- Wash the dishwashing cloths often in the hot cycle of your washing machine.
Wash vegetables and vegetables, but no meat, poultry or eggs:
- Wash downfruit and vegetablesWash with running water without soap, bleach or commercial products.
- Wash downfruit and vegetablesBefore removing the skin, removing the skin or cutting damaged or proposed areas.
- Scrub Company produces as melons or cucumbers with a clean raw material brush.
- Dry products with a paper towel or clean cloth towel.
- Was no meat, poultry, eggs or seafood to prevent them from spreading harmful bacteria around your kitchen.
- Producer labeled as "pre -washed" does not have to be washed again.
More information:
Food safety Fast tip: cleaning(FDA)
Cleanness helps prevent food transferred(USDA)
Divorce: Do not cross pollution
Use individual cutting boards and plates for products, meat, poultry, seafood and eggs:
- Use a cutting board for fresh ingredients or other foods that are not cooked before they are eaten and another for raw meat, poultry or seafood.
- Use separate plates and tools for cooked and raw food.
- Use hot, soap water to thoroughly wash plates, utensils and cutting plates that are stirred by raw meat, poultry, seafood, eggs or flour.
Keep certain types of food separated:
- In your shopping cart, separate raw meat, poultry, seafood and eggs from other foods and places packages raw meat, poultry and seafood in plastic bags, if available..
- Place raw meat, poultry and seafood in containers or sealed, delicious plastic bags at home.
- Keep eggs in their original cardboard in the fridge and keep them in the main room - not in the door.
More information:
Food safety Fast tip: separate(FDA)
Boil at the right temperature
Food is cooked safely when the internal temperature is high enough to kill bacteria that can make you sick:
- Use a food thermometer to make sure that your food is safe.If you thinkYour food is ready, place the food thermometer in the thickest part of the food and make sure that you do not touch bones, fat or corn.
- See oursMinimal cooking temperatures shortTo ensure that your food has reached a safe temperature.
Keep food warm (140 ° F (60 ° C) or higher) after cooking:
If you do not serve food immediately after cooking, gnags have cabbage, heating drawer orSlow.
Microgolf food thoroughly (165 ° F (74 ° C) or higher):
- Read the instructions of the packages to cook and follow them exactly to ensure that food is thoroughly cooked.
- If the food label says: "Leave X minutes after cooking" away ", follow the instructions - let it be sitting in the microwave for a few minutes, let food cook thoroughly cook, while colder areas absorb heat from warmer areas.
- Stir food in the middle of the heating.
Follow special guidelines for barbecue and smokers:
More information:
Food safety Fast tip: Cooking(FDA)
Grilling and food security(USDA)
Kitchen thermometer(USDA)
Chill: fridge and freeze food correct
Cool the light foods within 2 hours:
- Bacteria that cause food poisoning are multiplied as soon as between 40 ° C (40 ° C) and 140 ° F (60 ° C).
- Your refrigerator must be set at 40 ° C (4 ° C) or lower and your freezer at 0 ° F (-18 ° C) or lower.
- Never leave more than 2 hours of perishable foods.
- Remains must be placed in shallow containers and cool down quickly to make rapid cooling possible.
- NeverthawOr marinate food on the counter.
- FreezerDo not destroy harmful bacteria, but it keeps food safe before you can cook.
- Know when to throw food by checking ourGraph for safe storage timesFor you to throw food away before harmful bacteria grow.
More information:
Food safety Fast tip: Chill(FDA)
