Kitchen clean, safe food

Kitchen clean, safe food

Many food poisoning arising in the household, in particular in the kitchen. With a basic understanding of the key security practices, the number of cases can be reduced substantially. This article explains some basic rules for preparing food at home does not pose a health risk. Stresses the need for frequent cleaning and sanitizing utensils used, highlights the mistakes in the kitchen to avoid and how to conduct a safe buy. It should be remembered that many of the forms of food poisoning are preventable.
The kitchen is one of the areas with higher household sanitary requirements. Cooking and food handling requires extreme measures of hygiene, not only in the most used areas, such as sinks, refrigerators and countertops, but also in other areas which often go unnoticed and are not always given the attention they need . Some of these parts are the hood, walls, windows, inside cabinets, appliances fronts, inside the microwave and dishwasher, the kitchen drawers, the garbage, plugs and switches.


Frequent cleaning and disinfection to prevent poisoning bacteria can be passed from hands, surfaces and utensils to food. To prevent this, be carried out disinfection and cleaning on a frequent basis. To clean, simply wash with hot soapy water, but in some cases, cleaning is not sufficient and should be disinfected with special detergents for it. Some guidelines to make this task easier to go through to have a place for each utensil in the kitchen or at the end of the day, no dirty dishes accumulate in the sink and other areas. They must also take into account other aspects such as:

• Wash surfaces before preparing food. This is necessary, especially in the event that food is handled like beef, chicken, fish or vegetables.

• The dishwasher is one of the effective ways to sanitize dishes, utensils, and even cutting boards.

• The tea towels are a perfect place for bacteria to multiply, hence it is necessary to clean and change them often. Not be left in the sink to prevent moistened.

• Clean walls, appliances and door handles. The ceiling and walls are often one of the forgotten spaces of kitchen cleaning and door handles, oven, refrigerator or microwave. Can accumulate dust and other debris to be removed. In the case of the walls and ceilings must be made from above downwards.

• Review toasters and other small appliances. The use of these devices sometimes implies no further cleaning. Must be cleaned to prevent accumulation of dirt and, therefore, the risk of formation of pathogens.

• Clean and organize drawers. Storage areas should be emptied, cleaned and disinfected for safer use.

• Some utensils or equipment not used for weeks, hence before saving to be cleaned well and not wait for the next use because they may accumulate dirt.

• Other tools, such as grills, are easier to clean if this task is performed after each use.

Errors in the kitchen to avoid Sometimes a simple mistake in the kitchen can have serious health consequences. On food security, which in principle can be considered as a small mistake can turn into something serious. Some of the most common of which are:

• Test foods to see if they are in good condition. If the food in question contains pathogenic bacteria, taste, albeit a small part, can cause disease. Discard the food is preferable and check storage times.

• Mix cooked meat with raw meat. Germs from the raw meat can pass the cooked. Be used for various dishes each. The same rule applies to other foods such as poultry and seafood.

• Thawing food at room temperature. Pathogenic bacteria can multiply rapidly at room temperature. Foods must be thawed, preferably in the refrigerator.
Insufficiently • Cook meat, poultry, seafood or eggs. Food must undergo cooking temperatures as high as possible so that they eliminate pathogenic bacteria (from 65 º C).

BUY SAFE
Proper storage and preparation of food is one of the best guarantees for the prevention of diseases transmitted by bacteria such as E. coli, Salmonella, Campylobacter and Listeria monocytogenes. His control starts at the time of purchase, when purchasing food at the store, continues in transport and storage at home. During the purchase, it is important to check the freshness of the food, so it must be purchased in last place requiring refrigeration products (meat, dairy, eggs or fish). They must be kept separate from the rest. The time elapsed since the purchase until stored at home should be as short as possible.

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