Tuesday, November 23, 2010

Hygiene in the Kitchen (1)

It is important to remember that many food carry some form of bacteria. In most cases,the worst it will lead to is about of food poisoning or gastroenteritis, although for certain people this can be serious.The risk can be reduced or eliminated. however, by good hygiene and proper cooking.

Do not buy food is past its sell-by date n do not consume food that is past its use-by date. When buying food use the eyes n the nose. If the food looks tired, limp or a bad color or it has a rank, acrid or simply bad smell, do not buy or it it under any circumstances.

Take special care when preparing raw meat n fish. A separate chopping board should be used for each, n the khife, board n yourhands should be thoroughly washed before handling or preparing any other food.

Regularly clean, defrost n clear out the refrigerator or freezer- it is worth checking the packaging to see exactly how long each product is safe to freeze.Avoid handling food if suffering from an upset stomach as bacteria can bepassed on through food preparation.

Dish cloths n tea towels must be washed n chenged regularly. Ideally use disposable cloths which should be replaced on a daily basis. More durable cloths should be left to soak in bleach, then washed in the washing machine at a high temperature.

Keep your hands, cooking utensils, n food preparation surfaces clean n do not allow pets to clim on to any work surfaces.


Avoid bulk buying where possible,especially fresh produce such as meat, poultry, fish, fruit and vegetables. Fresh food loose their nutritional value rapidly, so buying a little at a time minimises loss of nutrients.It means your fridge won't be so full, which reduces the effectiveness of the refrigeneration process.

When buying prepackaged goods such cans or pots of cream n yogurts,check that the packaging is intact n not damaged or pierced at all. Cans should not be dented, pierced or rusty. Check the sell-by dates even for cans n packets of dry ingredients such as flour and rice. Store fresh foods in the refrigerator as soon as possible - not in the car or office.

When buying frozen foods, ensure that they are not heavily iced on the outside and that the contents feel completely frozen. Ensure that the frozen foods have been stored in the cabinet at the correct storage level and the temperature is below -18 degree C/-0.4 degree F. Pack in cool bags yo transport home and place in the freezer as soon as possible after purchase.

picture from: http://www.kitchensolutionsinc.com
article from: Cakes & Desserts - Everyday Cookbook

1 comment:

  1. Thanks for sharing these blogs with us, really all blogs are very nice…. I am really inspired from your blog hoping you will be there with more interesting post like this. I like your blog take on Food Poisoning topic is well-written and original. Thanking you for this.


thanks 4 ur comments