How To Handle Food Safely?

Have you ever asked yourself: How safe is my kitchen? How safe is the food I cook?

Here are some tips to assure food safety in your kitchen and prevent food poisoning.

Proper refrigeration and storage

o   Place food in the fridge immediately and make sure it is set below 5°C.

o   Food should not be out of the fridge for more than 4 hours, and leftovers should not be out of the fridge for more than 2 hours.

o   Watch out for expiration date.

o   Defrost meat, chicken and fish in the refrigerator or microwave and not on the counter outside.

Personal hygiene

o   Wash your hands regularly with warm water and soap: before food preparation, when switching between different foods, any time you touch raw foods, after touching your face, using the bathroom, coughing or sneezing, using the phone and before eating. 

o   Wash for at least 20 seconds.

Cross-contamination

o   Wash knives and cutting boards after each use.

o   Store raw meat on the bottom shelf of the refrigerator so it won’t drip on other foods.

o   Use different cutting boards for raw items (meat, chicken and seafood) and for ready-to-eat items (bread, vegetables and fruits).

o   Wash cutting boards after use and throw out the ones with cracks as bacteria could grow there.

o   Clean surfaces and utensils with soap and hot water.

o   Replace sponges often, and microwave them on a regular basis for 20 seconds to kill any bacteria.

Proper cooking

o   Make sure to cook foods and reheat leftovers properly.