Which Actions Can Help Minimize Food Safety Risks
Food safety is a vital issue not only large food manufacturers and dining establishments, but also in our homes. This can constitute a simple mishandling of food that result in contamination and eventually food borne illness. Knowing the kind of action that can significantly cut down the food safety risk while cooking for your family or hosting a meeting is critical. This article will introduce some key practices that you can start doing today to ensure that your food is safe, and to reduce potential risks.
Proper Food Handling: The First Line of Defense
Proper handling of raw ingredients is one of the most effective ways to reduce food safety risk. Most of the time, these types of bacteria spread from contact with contaminated raw food, including meat, poultry and seafood. Here are the key steps to take:
Cleanliness is Key
Food safety starts with washing your hands, you and your kitchen. Always wash your hands with soap and warm water for at least 20 seconds before you either prepare or handle food for you and your family. Be sure to clean all cutting boards, utensils, and countertops. Raw and cooked foods are less likely to cross contaminate because of this.
Clean as you go, this is something to get used to. For instance, if you want to prevent lingering bacteria from flesh meats or eggs, then wipe surface areas right out of catalog after making ready raw meals. Antibacterial wipes or disinfectant can kill germs that the regular cleaning can miss.
Separate Raw and Cooked Foods
Also, failing to separate raw and cooked foods is another common mistake. Bacteria can spread easily when raw meat comes in contact with cooked or ready-to-eat food. Cutting boards should be separate for fruits, vegetables, and meats.
Also, used if you’re marinating raw meat, always throw out the marinade if it’s come in contact with the meat or if you bring the marinade to a boil before reusing the marinade for basting.
Cook Foods to the Right Temperature
Cooking food thoroughly is another critical action that helps minimize food safety risks. Bacteria thrive in raw or undercooked foods, so it’s vital to cook meats, poultry, and seafood to their recommended internal temperatures.
Use a Food Thermometer
The only way to know that your food is cooked to a safe temperature is by using a food thermometer. Some use texture or color as a visual cue, but these are not always reliable. Food thermometers give you accurate readings that show that all food is cooked to the proper temperature to kill harmful bacteria.
Here are some recommended minimum internal temperatures:
- Poultry (chicken, turkey): 165°F (74°C)
- Ground meat (beef, pork): 160°F (71°C)
- Seafood: 145°F (63°C)
Make sure when you put the thermometer inside the thickest part of the food so you can get an accurate reading.
Avoid Partial Cooking
Avoid partially cooking meat or poultry to “finish later,” as this allows bacteria to multiply. Always ensure that food is cooked in one go and reaches the correct temperature before it is served.
Safe Food Storage: Keeping Bacteria at Bay
Another place where food safety risks can occur is improper storage. Bacteria can multiply rapidly in at food that’s not stored at the right temperature, especially in the “danger zone,” between 40°F and 140°F (4°C and 60°C). Taking the following precautions will minimize foodborne risks:
Refrigerate Promptly
All perishable foods, including meat, dairy, cooked leftovers, among others, should be refrigerated at two hours’ time. Refrigerate these items if the temperature is above 90°F (32°C) within one hour. Bacteria multiply when food is left at room temperature too long.
If you can’t eat the leftovers within a day or two, store them in airtight containers and label them with the date. The best way to be sure they won’t spoil is to eat them within three to four days.
Freeze Foods for Longer Storage
Freezing is a great option if you’re not planning to use the food within a few days. Freezing stops bacterial growth, so there is more time to store food before it begins to spoil. So ensure that you thaw frozen food safely, either in the fridge, or the defrost function in your mooded microwave. Never thawing food on the kitchen countertop will not allow for even temperature throughout the food which could cause the growth of bacteria.
Final Notes On Which Actions Can Help Minimize Food Safety Risks Personal Hygiene and Health: Protecting Others Around You
Food safety can also be affected negatively from your personal hygiene and health. Touch, sneezing or coughing by a sick person could easily spread germs when someone is preparing food. That is why you need to be sure to keep it all properly hygienic.
Don’t Cook While Sick
Unless you are sick, experience diarrhea or vomiting, or have a fever, it’s usually not advisable to deal with food. Norovirus can be spread easily through contaminated hands or surfaces. If you must cook, always sanitize everything, and if wearing gloves, be extra careful and wear them.
Wear Protective Gear
Being a in professional kitchen means wearing gloves, hairnets, and masks. These may not be required at home all the time, however, may want to put on gloves when handling raw meat or when cleaning after cooking. It prevents the spread of bacteria.
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