Tips for Food Safety can be done at home to reduce the risk of food poisoning

Food Preparation Safety

Cool

Fresh perishable foods within 2 hours.

Refrigerator and used within 1 hour if the temperature is above 90F.

At home, place meat, poultry, fish and ready in the fridge.

Freeze poultry and ground meat, which are not used in 1 or 2 days, freeze other meat within 4 to 5 days.

Defrost safely

Completely thaw meat and poultry before cooking cooksevenly.

Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water.

You can microwave defrost if the food will be placed on the grid immediately.

Safe Food Preparation

In order to prevent, diseases transmitted by foods, dishes and utensils for cooked and the raw meat and poultry. harmful bacteria that raw meat and poultry and their juices contaminate safely cooked food.

Only knives andCutting Tools For one thing, both for meat or vegetables. Subsequently, the tools are thoroughly washed.

No more grilled meat on a plate or board on which was placed raw meat, as this blood and raw meat juices.

NEVER use knives or dishes that have been made for raw meat for the grilled meat, too.

Clean all counters and kitchen surfaces with hot soapy water before use.

Clean all cutting boards with hot soapy waterWater before use.

Avoid using the same plate and cooked foods raw.

Marinade in the refrigerator and discard the marinade after use.

Use a separate marinade and baste for another brush for cooked meat.

Marinate

Marinate in the refrigerator, not on the counter.

Discard the marinade after use.

If any part of the marinade is to be used as a sauce, the cooked food, reserve The first marinated raw meat and poultry in it. However, if the marinade used on raw meat or poultry must be reused, make sure you get him to boil first to destroy harmful bacteria.

Safe food handling

Keep raw and cooked foods separately and keep everything "wrapped and refrigerated."

Use separate barbecue utensils when handling raw and cooked foods.

Make sure frozen meat is thoroughly defrosted (unless otherwise indicated) before> Kitchen and refreeze once thawed.

Safe Kitchen

Cook all foods to a minimum internal security to kill Cook. Harmful bacteria. The only way to be sure foods are cooked at high temperature bacteria to kill a harmful enough, use an accurate digital instant-read thermometer. Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beefPatties of people most at risk of food-borne. Most at risk are children, the elderly and people with weakened immune systems.

Unless you are in a hurry or you keep the meat is not dry on it. I'm just squeeze all those wonderful juices. In addition, the juice squeezed on the fire and the smoke is not healthy speakers.

Meat and poultry cooked on a grill often brown very fast on the outside. Make sure that meat isbe cooked thoroughly before serving. Only large whole pieces of meat can be a bit 'in pink. Cut or small pieces of meat should be well done.

ground beef, because of the grinding process is usually more exposed to harmful pathogens. Hamburgers made of ground beef should reach 160 º F. Color is not a reliable indicator of ground beef patties at a high enough temperature to kill harmful bacteria such as E. coli O157 were cooked: H7. Eating a pink or red ground beef pattywithout first verifying that the safe temperature of 160 ° F has been reached is a significant risk factor for foodborne illness. When a pie ground beef is cooked to 160 º C for all, you can be safe and juicy, regardless of by color.

Beef, veal, lamb steaks, roasts and chops can be heated to 145 ° F,

All cuts of pork should reach 160 º F

All poultry should reach at least 165 º F

All cuts of pork should be cooked to 160 º F completely.

Keep hot food hot

After cooking meat and poultry grilled keep warm until served - at 140 ° C or hotter.

Keep hot sausage on the side of the grill rack, not directly over the coals, when overflowing.

At home, the cooked meat in a hot oven (200 ° F) to be in a hot dish chafing or slow cooker, or on a hot plate.

Serving the Food

At admission> Food from the grill, with a clean plate. Do not put cooked food on the same plate that held raw meat or poultry. harmful bacteria in raw meat juices could contaminate safely cooked food no. In hot weather (above 1990 º F), food should never sit for more than one hour.

Reheating

When the heating is completely cured meats like hot dogs, grill to 165 ° C or until steaming hot.

Radicals

Refrigerate any remaining questionsin shallow containers.

Discard any food left out more than 2 hours (1 hour when temperatures are above 90 º F).

Food Storage

Keep the meat refrigerated until ready to use, and poultry.

Just take the meat and poultry that are immediately placed on the grid.

Keep the meat on a flat tray and only the meat from the refrigerator when the grid is ready.

If you use a large portion of meat, try to take only theWhich corresponds to the grid and then the rest of the grid.

Meat and poultry can be several hours or days notice or flavor from marinating.

Basic knowledge of food preparation to prevent food poisoning

Red beans and soybean hemagglutinin for ten minutes at a harmful protein called that cause severe gastroenteritis can destroy brick. Canned beans are already cooked, it is safe to eat now, you can not even need to heat it. But if you can soak dried beans overnight before the water soaked in cold water, then boil for ten minutes. If you have a slow cook chili with meat or bean stew, it's bestto cook the beans first.

If you buy fresh rhubarb, discard the leaves. They contain toxic levels of oxalic acid, which can block the body's absorption of calcium. There are also some in the stems (and spinach), but not enough to cause damage if you have a tendency to kidney stones. Rhubarb sometimes has a laxative effect.

Do not throw the potatoes must be green - not just cut off the green. They contain the toxin called solanine, which upset stomach andDiarrhea and has been know to kill. E 'already available in smaller quantities when potatoes sprout, so use them quickly or have as you begin to see signs of germination.

If you are preparing a meal, always a knife and chopping board for raw meat or fish and another for all other foods, wash them (and not just cleaned) after each use. It 's like you can be sure that they are not the spread of bacteria living on raw food is not all thatcooked. If you had raw meat in a dish in the refrigerator, wash as soon as you take out the meat - not the cooked meat or other food on the unwashed plate.

Food poisoning of fruit and vegetables, although rare, is seasonal, as the come from further afield. Worms and other organisms that live in your body you can run down or a little, only occasionally can happen to parasites. healthy salads, however, must be really goodwashed - as opposed to cooked vegetables, not go through a heat treatment cleaning.

In fact, it's a good idea to wash produce, even if you go to cook because the heat does not kill germs. This also gives you the possibility to collect all, grain insects or anything else that might be hidden in the leaves. Fruits and vegetables may be even more pesticides were sprayed after harvest and then waxed. Scrub fruits and vegetables in warm water and soap or wash in the specialfood stores, with a stiff brush kept just for this purpose.

Make sure all the wax, be it at all, then rinse everything well. It is recommended to peel roots, although this is not the whole answer, since some of the residues of pesticides have penetrated all the way though. Most vitamins are just under the skin, too. The best answer is really organic root vegetables, which have now been raised in clean soil without using chemicals.They have at least one wash to remove dirt that since they left the backyard harvest.

Key points: -
O Wash your hands before cooking, eating, after handling raw meat or fish before you.
o Do not touch the food or other Let a cutting board, knife box, or you used for raw meat.
or Wash or peel all fresh produce.

Basic knowledge of preparation to avoid food poisoning

Red beans and soybeans are destroyed for ten minutes at a protein called hemagglutinin harmful, can cause severe gastroenteritis are cooked. They are already cooked, canned, straight from certainly eat you can not even need to warm it. But when you're soaking dried beans overnight, drain the water soaked in, add cold water then bring to a boil for ten minutes. If slow cooking a beef stew or chili with beans, is betterto cook the beans.

When buying fresh rhubarb, remove the leaves. They contain toxic oxalic acid, which can block the body's absorption of calcium. There are also some in barrels (and spinach), but not enough to cause damage, if it has a tendency to kidney stones. Rhubarb sometimes has a laxative effect.

Do not throw the potatoes, the green are gone - not just cut the green part. They contain solanine, a toxin that call and upset stomachDiarrhea and had to kill. It 's already available in small quantities in potatoes begin to sprout, so use them quickly or doing when you see signs of germination.

If you prepare a meal, always use a knife and chopping raw meat or fish and Another for all other foods, wash them (and not just rub off) after each use. It 's just be, you can be sure you are not the spread of bacteria living on raw food is not everythingcooked. If you had meat on a plate in a refrigerator, washing raw as soon as you pull the meat - Leave the cooked meat or other food on the plate and unwashed.

Food poisoning of fruit and vegetables, but rarely, as the season to increase production, is swept away in the further. Only occasionally can happen for parasites, worms and other organisms that live in your body, you can run a down or bad. healthy salads, although it must be really goodwashed - as opposed to boiled vegetables, not go through any heat treatment cleaning.

Actually, it's a good idea to wash produce, even if you're going to cook because the heat does not kill all germs. This is also an opportunity for you detect any bugs, sand or anything else that might be hidden in the leaves. Fruits and vegetables may be even more pesticides were sprayed after harvest then wax. Scrub fruits and vegetables in warm water and soap or washing in specialfood stores, with a stiff brush kept just for this purpose.

Sure to turn off the wax, if any, then rinse everything well. It is recommended to peel vegetables, although this is not the whole answer, since some pesticide residues have been taken into the street. Most vitamins are directly under the skin, too. The best answer is really biological roots, the purchase was raised in clean soil without using chemicals.These should be at least a wash, the dirt, to remove collected as they left the courthouse.

Key points: -
Or Wash hands before cooking, after handling raw meat or seafood, and before eating.
Let any food or touch a knife or cutting board or container can be used raw meat for you.
or Wash or peel all fresh ingredients.