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How to prepare and cook food safely

Food safety in the kitchen
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Studies show that the most germs gather in the kitchen and we all know how cooking food safely is extremely important for our families. One study found that the kitchen sink contains 100,000 times more germs than your bathroom. Many germs such as E. coli and salmonella enter the kitchen on your hands, through pets and raw food. They can rapidly spread it were not capable. People can become ill with colds flu food poisoning and other illnesses if food is cooked, stored or handled correctly.

Wash your hands

It important to wash your hands thoroughly. Always remember to wash your hands after going to the toilet and touching raw food. Harmful bacteria can spread easily, this can be found in raw meat including poultry. Make sure you keep raw food away from ready-to-eat food such as salad and fruit, because these foods need to be cooked before you eat the them, so any germs that are on them won’t be killed. Always store raw meat in a sealed container on the bottom of the fridge, where it won’t drip onto or touch of the foods.

Cooking

To kill off any harmful bacteria on food, always cook food at the right temperature. Food should be piping hot for you eat it. When cooking meat such as sausages and burgers, cut into the middle to check that the meat is piping hot, no longer pink and that the juices are running clear. When it cooking a chicken pierced the thickest part of the like to check that there is no pink meat and the juices are no longer pink. Pork or rolled joints shouldn’t be eaten rare, always check that the meat is cooked thoroughly by placing a skewer into the centre of the meat. Lamb and beef are safe to cook rare, as long as they’ve been sealed (the outside cooked quickly at a very high temperature) to kill any bacteria on the meat. When you cook food that you’re not going to eat immediately, allow it to cool at room temperature before storing in the fridge. If you put hot food into a fridge it won’t cool evenly which could cause food poisoning.

Washing fruit and veg

Before using fruit and vegetables, it is advisable to wash and cold running water to remove dirt and germs. Never use washing-up liquids or household cleaning products.

Cleaning up

Make sure you wash all worktops and utensils before and after cooking to prevent cross contamination. The average chopping board has 200% more bacteria on it than a toilet seat. Bacteria thrives on damp sponges and dish cloths, recent studies show that the highest number of germs accumulate on the kitchen sponge. Wash and replace sponges, cloths and tea towels regularly.

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