Food Safety

“Food Safety At Kitchen”


For women, and for men as well, cooking is fun. But hygiene is really important for cooking because about 70% diseases are caused due to unhygienic food that we eat. There are certain precautionary measures that we should take while cooking at kitchens so that we may reduce the no. of diseases caused by unhygienic food.

• Wash your hands:
Wash your hands before handling food and after handling meat or poultry. Hands can be a virtual freight train of bacteria.


• Use Separate Cutting Boards :
Always use separate cutting boards for raw meat, cooked meat .Bacteria from uncooked meat, poultry and fish can contaminate cooked foods and fresh produce.

• Use Refreigerators for temperature sensitive foods :
Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy products can spoil quickly, so refrigerate or freeze them right away.

• Use pasteurized milk :
Avoid unpasteurized (“raw”) milk and cheeses made from unpasteurized milk that are aged less than 60 days. The unpasteurized milk can cause serious illness or even death.

• Use clean utensils :
Always wash utensils before use so that the dirt or other microbes will be washed out.

• Don’t left perishable foods out of refrigerator :
Never eat meat, poultry, eggs or sliced fresh fruits and vegetables that have been left out for more than 2 hours because after that, it will enter into danger zone.

• Don’t leave cooking pans on the stove :
Don’t leave the kitchen with pots & pans cooking on the stove. If u’ll leave food on stove more than that is required, food will burn.


• CONTAMINATION :
Food can be contaminated by :
1. People                                                                    
2. Raw food
3. Insects
4. Rodents
5. Dust
6. Refuse, waste food
7. Animals, birds.