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24Feb/13Off

Proper food handling: 4 Steps

food handlingThat food is safe to eat is one of the biggest concerns of the health authorities for their effect on the health of consumers and their social implications.

That is why we have encouraged programs to combat diseases caused by contaminated food and thus give consumers the tools to combat them. Summarizing them in four major steps:





  1. Clean: Wash hands and surfaces continuously
  2. Separate: Avoid cross-contamination
  3. Kitchen: Cooking to proper temperatures
  4. Freeze: refrigerate immediately

CLEAN

Bacteria can spread throughout the kitchen through the hands and utensils. To fight bacteria should always:

  • Wash your gentle soap and warm water for 20 seconds before handling food and after using the bathroom, changing diapers, or handling pets.
  • Wash all the utensils you use to cook.
  • Consider using paper towels to clean surfaces in the kitchen and if you use cloth towels sure to wash them in the hot cycle.

SEPARATES

Cross contamination is the way in which bacteria are transferred from one food to another when a raw food juices are mixed with cooked food. When you're handling raw meat, poultry, seafood and eggs, you should keep them separate from each other and always remember to work on a clean surface.

KITCHEN

The Partnership for Food Safety Education and its government of the United States Department of Agriculture and the Food and Drug Administration of theUnited States, conducted a national survey on food security and indicated that 64% of adults know the importance follow the procedures on food safety. But very few people understand and follow the procedures for the proper handling of food. Only 15% of the population uses the food thermometer to know if the food is perfectly cooked.

The food is properly cooked when the internal temperature reaches needed to kill bacteria that can cause disease. Use thermometers temperature is the best way to kill these bacteria.

By measuring the internal temperature of the foods that can be considered high risk should follow the following table of temperatures:

Internal temperature
Ground meat and meat mixtures
Beef, pork, veal, lamb 160 ° F
Turkey and bench 165 ° F
Fresh meat, veal, lamb and pork
Medium rare 145 ° F with 3 minutes rest
Medium 160 ° F
Well done 170 ° F
Poultry
Chicken and Turkey 165 ° F
Poultry cuts 165 ° F
Turkeys and Geese 165 ° F
Stuffing (cooked alone or in bird) 165 ° F
Egg and egg dishes
Eggs Cook until yolk and white are firm
Egg dishes 160 ° F
Seafood
Fins 145 ° F The flesh is opaque
Shrimp, lobster and crabs The meat looks pearly and opaque
Clams, oysters and mussels Open deposits during cooking
Scallops Appearance milky white or opaque firm
Leftovers and Casseroles 165 ° F

FREEZE

Then rapidly cools food cooler temperatures and slow down growth of harmful bacteria. But remember not to saturate the refrigerator because cold air must circulate to keep food safe.

Be sure to keep the refrigerator temperature at 40 ° F or less and use a thermometer to make a constant check. The freezer temperature should be 0 ° F or less.

Consumers show a growing interest in learning more about the food they eat and how they should be treated to prevent diseases. Constantly seeking to know how they can implement food safety instructions for the purchase of food, conservation, preparation and cooking, as well as many others related to the handling of specific foods like eggs for vulnerable groups such as children, pregnant women and seniors.

Author Bio

John Russel is promoting wholesale.com.au to inform people about what the site is up to. If you are interested in learning more about food information, click the link. Thanks

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