SAFETY RULES WHEN USING FOOD

We use food every day, but not everyone knows the rules to reduce the risk of food brought about if we know how to use it properly. According to the Centers for Disease Control, every year, 76 million Americans get sick from food. There is no one way to prevent and protect you from food, but the following safety rules for using food can help you limit the risks from using a lot.

We use food every day, but not everyone knows the rules to reduce the risk of food brought about if we know how to use it properly. According to the Centers for Disease Control, every year, 76 million Americans get sick from food. There is no one way to prevent and protect you from food, but the following safety rules for using food can help you limit the risks from using a lot.

1. Always set the refrigerator degree below 4 ° C or below 40 ° F

It is best to buy a refrigerator thermometer to ensure food safety.

Low temperatures slow down bacterial growth. Make sure that your refrigerator temperature stays at 40 ° F or colder is one of the most effective ways to reduce the risk of foodborne illness.

2 . Choose fresh food instead of defrosting food in the refrigerator, microwave or cold water.

If possible, you should use fresh food because frozen food during defrosting is easy to create conditions for bacteria to proliferate.

If you have a lot of time, use a microwave or you can melt red meat and poultry in a sealed container in cold water. Replace water every half hour (so it stays cold) and use defrosted food to prepare food right after defrosting.

SAFETY RULES WHEN USING FOOD
Use fresh food because frozen food – illustrating image

3. Use 2 cutting boards, 1 for raw food and 1 for cooked food.

Unripe food is a convenient environment to facilitate bacteria to reproduce so the best way to prevent bacteria from entering food is to use 1 cutting board for raw food such as meat, fish .. and 1 cutting board for cooked food.

4. Always cook meat at the right temperature, use the calibration button immediately and read the thermometer to ensure this.

An effective way to prevent disease is to use a food thermometer to check the temperature inside meat, poultry and eggs when preparing food.

According to USDA, for safety, the minimum temperature inside food is as follows: beef, veal (pan or grill), fish is 145 ° F; pork and beef encrusted is 160 ° F; Poultry poultry types are 165 ° F.

In the instructions of EatingWell Test Kitchen, we often recommend that when cooking meat dishes such as barbecue, you should bake them at a lower temperature for the meat to gradually ripen from outside to inside, as this will not dry and retain the moisture and flavor of meat.

However, we recommend that people at high risk of foodborne illnesses are pregnant women and fetuses and babies, young children, the elderly, people with weakened or weakened immune systems. some chronic diseases.

5. Always wash your hands in warm soapy water for at least 20 seconds before preparing food and after touching raw meat, poultry or eggs.

There are many types of bacteria around us and often the naked eye we can’t see, recognize, and our hands touch the bacteria, we can hardly know ourselves. .

SAFETY RULES WHEN USING FOOD
Washing hands help prevent diseases – illustrating image

So it is important to always wash your hands before eating or preparing food. You should also wash your hands after touching uncooked meats, poultry, fish, eggs. Some bacteria from these raw foods can contaminate cooked food and fresh food.

Wash your hands with soap and warm water before preparing food and after touching raw meats, poultry, fish, eggs for at least 20 seconds. Remember it.

6. Never eat raw eggs or foods, processed foods that contain raw eggs

Even eggs are clean, intact shells can still be infected with salmonella, so it is important to ripen eggs and can separate 2 parts of white and yolk.

SAFETY RULES WHEN USING FOOD
Never eat raw eggs – illustrating image

The casserole dish and other egg-containing dishes should be cooked to 160 ° F (using a measured food thermometer to check).

In EatingWell Test Kitchen, we do not always recommend eating cooked eggs. However, we recommend those at high risk of foodborne illness such as pregnant women and fetuses and babies, young children, the elderly, those with weakened immune systems or some chronic diseases. The calculation should comply with this eating principle.

If you can’t resist the appeal of the egg, remember to make sure you buy clean eggs, quarantined eggs at supermarkets, branded clean food stores.

7. Store leftovers at 165ºF.

The US Department of Agriculture recommends heating all leftover (cooked, cooked) food to 165 ° F to kill all potentially dangerous bacteria.

8. Never eat meat, poultry, eggs or sliced fresh fruits and vegetables removed from the freezer for more than 2 hours (1 hour at a temperature hotter than 90 ° F).

If you leave perishable foods out of the refrigerator or freezer for more than 2 hours, these foods may fall into a “danger ring” because the temperature is not safe between 40 ° and 140 ° F, in which bacteria proliferate very quickly.

9. Regularly check products stored at home to make sure they are safe.

You should remove all foods that are not stored safely because the risk of infection from them through other food in the refrigerator is very high, and even more dangerous is that we can also suffer from diseases Contaminated food.

SAFETY RULES WHEN USING FOOD
Each type of fruit has a principle of storage time in the refrigerator – illystrating picture

However, according to a survey conducted by Rutgers University in the fall of 2008, only about 60% of Americans found and removed some of their home-contaminated foods.

10. Avoid using unpasteurized milk for less than 60 days.

Milk is processed with cow’s milk. If not sterilized (heated to very high temperatures for a certain period of time) to kill bacteria can be very harmful to consumers.

The bacteria that include salmonella, E. coli and Listeria – can cause serious illness and sometimes even lead to death.

The bacteria in raw milk can be especially dangerous for pregnant women, children, the elderly and those with weakened immune systems.

READ MORE

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