An important part of a healthy diet is processing and storing food to be safe. Everyone can reduce contamination and maintain food safety by following food storage guidelines. Four basic food safety measures to reduce congenital diseases from food are hygiene, separation, cooking, and cooling.
Wash hands with soap and water
Wet hands and wash with soap. Use warm water when available. Rub hands for 20 seconds. Rinse hands thoroughly and dry using a towel.
Clean the surface where food is stored /processed
The surface must be cleaned with hot water. Chlorine liquid 1 tablespoon without fragrance, mixed with one liter of water, can be used to clean the surface.
Clean the refrigerator once a week
At least once a week, remove food from a refrigerator that is not suitable for eating. Cook the remaining ingredients to be removed after 4 days; raw poultry meat can last 1 to 2 days.
Keep the cookware clean
Clean the outside and inside cookware. Pay attention to the button or handle where contamination usually occurs on the hand.
Rinse the product
Rinse fresh vegetables and fruits before eating, cutting, or cooking. Even if you plan to peel it before eating, it's important to rinse it thoroughly to prevent microbes from moving into food.
Separate food when shopping
Place raw seafood, meat and poultry in plastic packaging. Store in the bottom of the refrigerator.
Separate food when preparing and serving food
Always use clean and differentiated talents for raw seafood, meat and poultry meat. Never put food that has been cooked on the same plate when used when the food is still raw.
Cook and chill
Use the temperature gauge when cooking
Food temperature meters should be used to ensure that food is safely cooked and cooked at a safe temperature.
Check the internal temperature of food
One effective way to prevent disease is to check the internal temperature of seafood, meat, poultry and eggs. Cook all beef, pork, lamb, raw, minced beef, and roast with an internal temperature of 62 ° C. For safety and quality, leave the meat at least 3 minutes before eating. Cook all beef, pork, raw lamb at 71 ° C. Cook poultry meat including turkey with a temperature of 73 ° C.
Keep food at a safe temperature
Store cold food at 4 ° C or less, and hot food at 60 ° C or more.