It's important to cook food thoroughly and in a sanitized area, as we all know. But, do you know how to prepare that food, maintain that sanitized area and control the time and temperature? Franciscan Physicians Hospital offers the following tips to assist you in your cooking endeavors!
- Be sure to use different utensils and cutting boards to keep ready-to-eat and raw foods separate.
- Clean and sanitize all work surfaces and equipment after each task. Be especially cautious when working with potentially hazardous foods like raw chicken.
- Prepare your raw and ready-to-eat food items at different times of the day. Consider making one portion of a meal in the morning, clean your utensils, and finish the rest in the afternoon.
- Control time and temperature: foodborne illness-causing microorganisms are known to grow and multiply at temps between 41 degrees F. and 135 degrees F. This is known as the "danger zone."
- Be sure to refrigerate food if you interrupted during preparation. This will reduce its time in the temperature "danger zone."
- Rinse canned fruit with water if it's canned in heavy syrup.
- Don't let grease or other heavy substances build up around your cooking area. These can trap dirt and germs.
- Check your refrigerator temperature. It should be 40 degrees or less.
- Before refrigerating a hot dish, let it cool down. Putting it in the fridge hot causes other items to be heated.
Utilizing these tips can help prevent foodborne illness. For more advice on cooking and food safety, visit the U.S. Food and Drug Adminstration site.
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