April 15, 2013 : Safe Food Handling

Safe Food Handling


safe food handlingAlthough many microorganisms are harmless, some can cause food to spoil, which would make it look, smell, or taste bad. Microorganisms also cause food poisoning, but these microorganisms cannot always be detected by the look, smell or taste of the food.

The idea that the food on the dinner table can make someone sick may be disturbing, but there are steps you can take to protect your family and dinner guests. It's just a matter of following basic rules of food safety. Washing your hands frequently is an easy way to keep microorganisms from spreading as you touch things. Wiping down food contact surfaces with Sani Wipes before preparing food will also help from spreading the germs.

Hand washing is only one step to ensure food safety. Cross contamination, the transfer of microorganisms from one item to another, can occur even before the food comes from the grocery store. The first thing to do once arriving at the grocery store is wipe down the handle of the cart with shopping cart sanitizer wipes To prevent microorganisms on raw meat from getting on produce in the shopping cart, put both produce and meat in separate plastic bags. When putting foods away in your refrigerator make certain you separate the meat from the produce. Frequently wiping down your storage bins in your refrigerator with Chef Prep cleaning wipes is another safeguard.

Cross contamination can occur if counter tops, utensils and cutting boards are not cleaned and sanitized between uses. Use your surface sanitizing wipes to clean these items before and after use.

Along with keeping utensils and the work area clean and sanitary, it is important to pay attention to your dish rag or sponge. These items are a sure source for spreading germs onto your kitchen counter tops and other food preparation areas. Keeping your dish rag or sponge sanitized will help eliminate the spreading of microorganisms. Washing these items in the dishwasher is another way to keep your kitchen and work area sanitary.

Rinsing your beef, chicken or pork in hot water prior to cooking will reduce pathogens that otherwise may cause food borne illnesses. Thorough cooking of chopped, ground or mixed foods, like ground meat or casseroles to recommended internal temperatures will help ensure safety.

To prevent contamination in the storage process, chill leftovers immediately after eating. Never let food cool at room temperature.

Nobody likes to get sick from food. Food spoilage and poisoning can easily be avoided with a few easy steps beginning with clean hands, clean food, clean sponges and dish rags and ending with clean utensils, dishes and cutting boards.



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