Keep food clean: Keep everything that comes in contact with food clean. Frequent hand washing is very important while you prepare food. Use clean towels, sponges, cooking dishes and utensils. Scrub counters and sanitize cutting boards between food preparation steps. Keep the washed utensils and cutting board’s air dry.
Keep hot food hot: Cook and hold cooked foods at temperatures higher than 70 degree Celcius. High temperatures kill most bacteria. Temperatures between 60 and 70 degree Celcius prevent their growth but may let bacteria survive. Cooked foods containing meat, poultry, fish, eggs and milk products should never be allowed to sit at room temperature for longer than two hours.
Keep cold food cold: Rapidly cool any cooked foods that are to be served cold or refrigerated to 5 degrees Celcius or below. At this temperature, bacteria that spoil food grow slowly. Below 0 degrees Celcius, which is freezing, bacteria will survive but won’t grow. So if you do not want to consume the food within a couple of days, it is better to freeze it. Follow safe handling instructions on food packages and labels.
When eating out: Choose restaurants that are reputable in their hygiene and cleanliness. Moreover, avoid raw meats or slightly cooked foods.
When eating out: Choose restaurants that are reputable in their hygiene and cleanliness. Moreover, avoid raw meats or slightly cooked foods.