10 Easy Ways To Protect Your Family From Food Poisoning - Street Food

10 Easy Ways To Protect Your Family From Food Poisoning - Street Food

Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning? 

10 Easy Ways To Protect Your Family From Food Poisoning - Street Food
10 Easy Ways To Protect Your Family From Food Poisoning - Street Food

When it comes to food preparation and storage, "Common Practices" could be POISONING your family! 

Search Keywords: food poisoning facts, food poisoning definition, symptoms of food poisoning from eggs, food poisoning deaths, food poisoning in children, how long does food poisoning take to go away, food poisoning in babies, constipation after food poisoning, can food poisoning be contagious, how to avoid food poisoning, causes of food poisoning, stomach pain after food poisoning, flu or food poisoning chart, list of foodborne diseases, early signs of food poisoning, food poisoning what to eat, can food poisoning cause dizziness, viral food poisoning, ate something bad, death from food poisoning, bloating after food poisoning, food poisoning news, how long does food poisoning last? what is the most common cause of food poisoning? when should I go to the er for abdominal pain? how long will it take to recover from food poisoning? food poi, what are the symptoms of the stomach virus? food poisoning in kids, poison food, baby food poisoning, food poisoning diet, food poisoning kids, after food poisoning.  

My Favorite For Download Film

Here's how to avoid the problem entirely: 

1. Plan For Safety 

Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer. 

2. Shop Smart 

Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator. 

3. Store Food Properly 

After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40° F and the freezer to 0° F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator. 

4. Prepare Food Safely 

Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and countertops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Washcloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils. 

5. Cook Food Thoroughly 

Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles, and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check the temperature in several places to be sure the food is evenly heated. 

6. Chill Food Promptly 

Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from the cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in an ice-water bath and stir. Cover and label cooked foods. Include the preparation date on the label. 

7. Transport Food Safely 

Keep cold food cold. Place cold food in a cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40° F. Hot food should be kept hot, at or above 140° F. Wrap well and place in an insulated container. 

8. Reheat Food Correctly 

Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140° F. Foods that have been cooked ahead & cooled should be reheated to at least 165° F. Reheat leftovers thoroughly to at least 165° F. Reheat sauces, soups, and gravies to a boil. 

9. Serve Food The Safe Way 

Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace it with a fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40° F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once the food is thoroughly heated on the stovetop, oven, or in a microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140° F. 

10. Complete Your Meal Experience Safely 

Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40° F and 140° F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165° F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten to cool. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours. 

For More About Nature Tourism

Next Post Previous Post
No Comment
Add Comment
comment url
Related Post
culinary