Preventing Food Poisoning
4 steps to Prevent Food PoisoningTo prevent food poisoning here are some simple steps to follow:
1. Clean
- It is very important to maitain your
hands, utensils and surface (counters) clean at all times including before
during and after preparing food.
-Always wash yor hands after using the
bathroom
-countertops, cutting boards and utensils should be cleaned with a
mild bleach and water
-Carefully wash all products (cans, vefetables and
fruits) before you eat it or cook it.
2.Seperate
-raw meats, poultry and fish should be kept away from other foods and should not
come into contact when storing or preparing
-A seperate cutting board for raw
meats and vegetables are recommended; or wash the cutting boards before
re-using
-Always keep food covered with aluminium, tin foil or a piece of
paper toil unless they are being served
3. Cook
- Cook food carefully
-Pay close attention to cooking
times and temperatures for different meats as they will vary
-Prepare food
and serve it immidiately. While preparing food do not keep raw meat and dairy at
room temperature for more than two hours
4.Chill
-Perishables, prepared foods
and leftovers must be kept refrigerated or frozen within 2 hours
-Use a
thermometer to check to make sure your refrigerator is set at a temperature of
4°C (40°F).
-Keep your freezer at -18°C (0°F).
1. Clean
- It is very important to maitain your
hands, utensils and surface (counters) clean at all times including before
during and after preparing food.
-Always wash yor hands after using the
bathroom
-countertops, cutting boards and utensils should be cleaned with a
mild bleach and water
-Carefully wash all products (cans, vefetables and
fruits) before you eat it or cook it.
2.Seperate
-raw meats, poultry and fish should be kept away from other foods and should not
come into contact when storing or preparing
-A seperate cutting board for raw
meats and vegetables are recommended; or wash the cutting boards before
re-using
-Always keep food covered with aluminium, tin foil or a piece of
paper toil unless they are being served
3. Cook
- Cook food carefully
-Pay close attention to cooking
times and temperatures for different meats as they will vary
-Prepare food
and serve it immidiately. While preparing food do not keep raw meat and dairy at
room temperature for more than two hours
4.Chill
-Perishables, prepared foods
and leftovers must be kept refrigerated or frozen within 2 hours
-Use a
thermometer to check to make sure your refrigerator is set at a temperature of
4°C (40°F).
-Keep your freezer at -18°C (0°F).