When you’re prepared foods, there are two things you want to keep in mind: your health and safety. While you probably know that undercooked meat can make you sick, did you know that foods that aren’t adequately prepared can also be harmful? To help you prepare your food safely, read the following tips and tricks to ensure your foods are safe and healthy to eat.
Always Wash Fruits and Vegetables
One of the most important things you can do to reduce your risk of foodborne illness is to wash your fruits and vegetables before you eat them. Here are some tips to help you do that -Use a large bowl or pot filled with cold water, and add a little soap, but not too much because it might leave behind a soapy taste on your produce.
-Soak produce in the water for about 5 minutes or until it is clean, then rinse under cool running water until no dirt is left on it.
-If you’re going to peel off the skin before eating it, scrub both sides of the product with soap first.
-Then dry with paper towels or a dish towel (not cotton) to remove excess moisture. Place fruits and vegetables in plastic bags or containers to store them.
-Don’t forget to label containers with the date! That way, you’ll know how long it’s been since washing them, making you less likely to eat something sitting around too long.
Always Have a Cutting Board
It would be best to always have a cutting board when prepared foods. It is a food safety must-have! A cutting board provides a clean, flat surface on which to chop vegetables and fruits. It also protects your countertop from getting damaged. You can find cutting boards made of different materials, such as wood, plastic, or glass. Choose the material that is right for you and your kitchen. If you are unsure which cutting board to buy, consult with a cookware retailer in person. They can help you choose the best one for your needs.
One last tip about cutting boards – don’t use them as an all-purpose chopping surface! Use parchment paper instead if there’s anything sticky like honey or jam that doesn’t need to be chopped. That way, it will never get stuck between the cracks and crevices in the board and can be thrown away easily once finished.
Properly Washing Meat and Fish
One of the most critical steps in prepared foods is properly washing meat and fish. Cross-contamination can occur quickly, so taking the necessary precautions is essential. Here are a few tips to help you properly wash meat and fish:
-Wash your hands thoroughly with soap and water before handling any food.
-Use separate cutting boards for meat and fish. If you must use the same cutting board, thoroughly clean it with hot water and soap in between uses.
-Cut meat on a plate or other surface that can easily be cleaned.
-Wash all utensils, knives, and cutting boards that come into contact with raw meat or fish in hot water and soap. -Place raw meat and fish far away from ready-to-eat foods during storage.
-Cook seafood thoroughly until it turns opaque (usually about 8 minutes). Cook beef, lamb, and pork to an internal temperature of 160 degrees Fahrenheit.
-Keep cold foods at 40 degrees Fahrenheit or below; keep hot prepared foods at 140 degrees Fahrenheit or above.
Clean Your Kitchen Sponges Regularly
You use your kitchen sponge to clean up after every meal, so it’s no surprise that they can get pretty grimy. To keep your sponges clean and bacteria-free, clean them regularly. Here are a few tips and tricks:
-Wet the sponge and add a drop or two of dish soap. Rub the sponge all over to create a good lather.
-Rinse the sponge thoroughly under running water.
-Squeeze the sponge and place it on a clean dish towel or paper towel to air dry.
-Repeat this process every few days or as needed.
-You can also sanitize your sponges in the microwave or dishwasher. Just remember to take out the sponge before you start the appliance. Please put it in an empty bowl, add some water and soap, then pop it into the oven at about 120 degrees Fahrenheit for about three minutes. Or, put your wet sponge into the dishwasher with some hot water. Afterward, please turn off the power and let it sit until cold before removing it from the appliance. Be sure not to allow any other dishes to touch your sponges while drying!
-Finally, don’t forget to wash or replace any dirty dishes you used while preparing food especially if you cooked something like raw meat! Raw meat has many harmful bacteria that can easily contaminate other prepared foods and surfaces.
Keep Your Refrigerator Free of Bad Odors
You can prevent cross-contamination of foodborne bacteria by keeping raw meat, poultry, fish, and eggs separate from cooked and ready-to-eat food. Use different cutting boards and utensils for raw meat, poultry, fish, and eggs. Cook raw meat, poultry, and fish to the right temperature. Should cook eggs until the yolk is firm. Keep hot food hot and cold prepared foods cold. Don’t leave food out of the fridge for more than two hours. If you are in a hurry, use a cooler with ice packs or ice cubes to keep things cool. When you get home from the grocery store, store produce in your refrigerator as soon as possible; if it needs washing, do that before putting it in the fridge or on a dish towel. If you’re not going to eat fruit after one day, place it in your compost pile so it can decompose back into the soil instead of throwing it away.
Conclusion
Now that you know the importance of prepared foods for health and safety, here are some tips and tricks to help you get started. First, always wash your hands before handling food. This will help prevent the spread of bacteria. Second, cut vegetables and fruits on a clean cutting board. Use separate cutting boards for raw meat, poultry, and seafood to avoid cross-contamination.
Third, cook food thoroughly to kill any harmful bacteria. Use a food thermometer to make sure food reaches the proper temperature. Fourth, refrigerate perishable foods within two hours of cooking. Fifth, avoid leaving food at room temperature for more than two hours. Sixth, when in doubt, throw it out!
