venerdì 18 novembre 2011

7 Healthy Food Safety Tips

washing_hands.jpgWe are constantly trying to discover the latest diet food that will help us lose those last few pounds, but we don't stop to think about the safety of that food we are eating. Especially, when preparing meals including fresh fruits and vegetables.

There are new food-borne illness cases about every month worldwide. Food safety should be the first thing to keep in mind before preparing your food.

Proper Temperatures: Keeping food at temperatures between 40 and 140 degrees Fahrenheit (4 to 60 degrees Celsius) at prolonged times is unsafe. These danger temperatures make it easier for bacteria to grow. Cooking Temperatures: Depending on the type of meat or seafood, the proper end temperature should be determined by a thermometer. Any food that you reheat again must be heated to 165 degrees Fahrenheit (74 degrees Celsius). Timing: Never store food at those unsafe temperatures for longer than four hours. The longer you leave food out, the longer the bacteria have time to multiply.Cross Contamination: Never mix raw meats and raw vegetables, unless they are being thoroughly cooked together. Do not mix raw and cooked meat either. This means it is important to wash and clean properly. Always wash hands for at least 20 seconds and always thoroughly clean utensils and cutting boards after each use. Also, don't forget to keep meat, eggs, and produce separate when at the grocery store, and when storing in the refrigerator.Rinse and Repeat: It is important to wash your produce as well as your hands, utensils, and cutting boards. Even if you are not going to eat the outer skin of the fruit or vegetable you are preparing, you must wash it. When the knife cuts through the skin, it can drag harmful bacteria through as well. Storage: Make sure to store perishable food out of the temperature danger zones and do not be afraid to throw out food that has been sitting around for longer than a few days. Do not use your sense of smell as an indicator of whether or not something has gone bad. Thawing: Finally, always thaw foods in the refrigerator. If you desperately need something to thaw faster, let it sit in a water bath and change the water frequently.

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