There may be an old English expressing “Food cooked with enthusiasm and served with love tastes divine. ” Trust me, it is true even today! Every food enthusiast (like you and me) is well aware that the soul of any good recipe exists in the right mixture of spices and fresh natural ingredients. But we might sometimes miss after an even more important ingredient while cooking food, and which more often than not tampers with the soul of our recipe. Yes, I are talking about food protection & hygiene. One should be very careful while managing food and maintain the highest level of health and food safety inside our kitchen and home. Rose Fanta Search food science recruiting website
Meals contamination can occur at any stage, be it harvesting, processing, preparation, storage area or transportation. Foodborne diseases are often common where low standards of health are used. According to data released by Globe Health Organization, annually foodborne disease causes almost one in ten people to fall ill. These diseases can be deadly specially in children.
There are a few basic rules to be followed while controlling food:
Clean: Wash hands and surfaces often.
Split: Don’t cross-contaminate.
Cook: Make meals to the right heat.
Chill: Refrigerate promptly.
Tidy: Wash hands and floors often.
One must clean one’s hands thoroughly with soap before holding food. This eliminates transfer of germs from both hands to the food. One must wash all vegetables and fruits with cold drinking water before with them. Home counters and surfaces are the key places which if dirty can ruin food. These places must be sanitized thoroughly along with equipment used for preparing food.
In circumstance you are sick or down with cold and flu you must avoid cooking and handling food. When someone has got the symptoms of diarrhea, vomiting or jaundice, they should stay away from the work environment. And if they have a sore throat and fever, they should be restricted from preparing and serving food. This is alarming because they possibly could have spread disease to the people who consume the foodstuffs their organizations were serving. Martin Bucknavage, extension food-safety specialist says, “Foodborne pathogens such as Norovirus, Hepatitis A and Shigella often are distributed by sick personnel to restaurant patrons through the food. ” These tips are not simply for foodservice or retail food establishments but also for folks who prepare for their families and others who work in child care or elder-care facilities. The use of side sanitizers and tissue newspaper should be encouraged in most age groups.
Separate: No longer cross-contaminate.
To avoid get across contamination keep raw and cooked foods separate when storing and preparing. Foodstuff should be stored in covered containers in the fridge and put uncooked meats and poultry in the bottom of the fridge so the state of mind don’t contaminate food on lower shelves. Don’t put cooked meat back on the plate the organic meat was on.