The principles of food processing safety

Food safety is always a matter of concern is the leading families. But how to choose and processed foods safely, is a serious problem for many families. Here is the knowledge necessary for you.

Select Food Safety: Food safety must first be clean food, not rancid, scratches, no flavor, contains no chemicals, lead contamination, preservatives ...

Cook food carefully: Many raw foods, such as meat, poultry, eggs and unpasteurized milk contaminated with these bacteria may cause illness. The food should be cooked before eating carefully to ensure infecting via the gastrointestinal tract. Particularly buy vegetables at the market should be soaked, washed several times with water before processing to avoid pesticides, chemicals and other sources of disease.

Eat as soon as the food has been cooked: Food cooked slowly cool. As to normal temperature, creating favorable conditions for bacterial growth. Time for longer, increasing the risk of infection, so eat even when food has been cooked.

Carefully preserved foods cooked: If you want to advance food processing or want to keep leftovers, be stored at temperatures (near or above 60 ° C) or cold (near or below 10 degrees C). All kinds of food to children should not preserved. Where prone to food poisoning is due to a large amount of food in the refrigerator, cooked foods do not have enough air necessary. When food is kept warm long (over 10 degrees C), bacteria thrive, fast enough to reach the level of pathogens. Dishes and utensils shall be clean to the refrigerator, do not use recycled plastic bags, old newspapers, leaves and dirt to containers, food packaging.

Boil the food carefully before eating (at least 70 degrees C): This is the best rule to prevent bacterial growth during food preservation (preserved properly can reduce the development of the bacteria but do not kill organisms).

No to both raw and cooked foods: Foods cooked possible contamination through contact with raw food. For example, should not processing raw meat and then shared chopper chopping board and cooked as will reproduce the pathogens transmitted by food.

Always keep your hands clean food preparation: Wash hands carefully before preparing food and after other things interrupt processing as after using the toilet or in contact with the easy-polluting sources other. After processing the raw meat, such as fish, meat, or poultry should wash your hands thoroughly before preparing other foods. If you manually wound to wound tape and sealed before food preparation. The main indoor pets such as dogs, cats, birds ... often the dangerous pathogens that can pass through your hands into food.

Keep the surface processing, kitchen always dry and clean: Food is easily contaminated, any surface used for food contact must be kept clean. Just a small piece of food will also be the underlying cause of the disease. Dishtowels and cooking utensils should be changed frequently and boiled before reuse. Kitchen Floor cloths must be washed clean.

Protect food from insects, rodents and other animals: Animals, insects (rats, stickers, termites, flies, flies ...) often contain pathogenic microorganisms transmitted real products. The best solution is to store your food in closed containers or sealed.

Use clean water: Water is an important factor for the processed food and beverages. If you use well water, it is necessary to filter or settle before use, water storage tank, average cleanliness and hygiene. Without clean water supplies, you can boil water before use processed food or ice. Pay careful attention to the type of water used to prepare meals for children.