Safety Rules When Preparing Food

Time for reading: ~3 minutes Last Updated: December 03, 2022

CHAPTERS (Table Of Contents)

No matter what anyone says, a person can live without TV shows or the Internet, but not without food. Therefore, almost every day we prepare food so that this does not happen - from a light salad to a 6-course dinner. Let's learn about bad habits that we sin in the kitchen.

As statistics show, in the West, 98% of people eat in restaurants, and in our country, on the contrary, 98% cook at home.

For now, we are only on the way to change our eating behavior, and let's learn about the bad habits we sin in the kitchen.

Tasting food to see if it has gone bad

You will not detect all harmful bacteria either by taste or smell . But even a small amount of spoiled food can cause serious poisoning . If you have even the slightest suspicions about the food suitability of a product, it is better to throw it away.

Put ready-made food on the plate where the raw meat lay

Never allow raw meat and fish to come into contact with other foods. Otherwise, bacteria from them will get on the finished food, and this can lead to food poisoning .

Always use separate plates, cutting boards and knives for raw and prepared foods.

Defrost products directly on the table

Harmful food bacteria multiply very quickly at temperatures from 4 to 60 degrees Celsius. Therefore, always defrost meat only in the refrigerator or microwave.

Wash raw meat

It is better not to wash raw meat. In the process of washing , bacteria are transferred with water to the sink, table and other surfaces.

Experts advise if there are no visible traces of dirt on a piece of meat, then do not wash it. A product with dust, sawdust, traces of dirty hands is unlikely to reach your table. And the very process of carcass processing in production does not imply that the meat can be contaminated. The danger is that bacteria spread over the entire surface of the sink under the jet of water . This is a direct path to poisoning , because this way they will easily get into your plates.

Cool food before putting it in the refrigerator

Do not leave food on the table for more than 2 or 1 hour if the temperature in the room is higher than 32 degrees. Pathogenic bacteria multiply very quickly in products at temperatures from 4 to 60 degrees. And during trips and picnics, store food in a portable refrigerator.

Taste the raw dough

Never eat raw eggs in any form. They may contain salmonella bacteria or other harmful microorganisms. Including, you can not eat raw dough, even if it is without eggs. Escherichia coli can be present in flour, which provoke food poisoning .

Use marinade from raw meat with ready-made food

Do not leave raw meat or fish marinating on the table. Put them in the refrigerator to avoid the growth of bacteria .

Never use marinade left over from raw meat with ready-made food. If you want to use it as a sauce, boil the marinade.

PREMIUM CHAPTERS ▼

Do Not Undercook Meat, Fish And Eggs (Premium)

Do Not Wash Your Hands (Premium)

Do Not Change Sponges For Washing Dishes (Premium)

Do not undercook meat, fish and eggs (PREMIUM)

Food is only safe after it has been heated to a sufficiently high temperature. At the same time, all harmful bacteria die . To avoid undercooked or undercooked products, use a kitchen thermometer when cooking.

Don't just look, smell, or taste to determine whether a dish is ready or not.

Do not wash your hands (PREMIUM)

Bacteria live on all surfaces, including hands. Always wash your hands with warm soapy water before cooking. And when you're done, wash them again.

Do not change sponges for washing dishes (PREMIUM)

Sponges and dishcloths are the dirtiest items in the kitchen. Dangerous bacteria accumulate on them . Disinfect them at least every other day, and change them every week or two.