With the holidays in full swing and your family enjoyed an expert in food safety at Kansas State University has tips on how you could be a restaurant pass exam your kitchen at home cleaning.
When it comes to examining a kitchen, Bryan Severns, programs and Food Services Manager Olathe Kansas State University, said he sees Cleaning, hygiene, food preparation and storage.
A cleaning mechanism is confusing: soap sponges. You can clean the dirt from your dishes, but they will not kill bacteria.
"Soap is a surfactant, so that dirt can be removed," Severn said. "A soapy sponge with water and dirt to remove them, but not the sponge nothing to kill. If you change your sponge or permanently hygiene is a breeding ground for bacteria and dirt."
A sponge can be disinfected by boiling, microwave and dishwasher plumbing configuration disinfection. Instead of using a sponge, Severns proposes the use of towels, which should be changed daily.
Another important tip: Clean all counters, door handles and surfaces with a disinfectant own cutting board.
"Cutting boards often have cracks and grooves to keep the bacteria," Severn said. "The Board of Directors should be disinfected after each use and allow to air dry so that the disinfectant to be solved."
How do you store your food where you put your raw meat could be a fundamental breach. The raw meat is on the bottom shelf to meat juices from dripping onto other foods and potentially contaminating willing to avoid eating food thawed.
When it comes to the remains of a meal in the refrigerator, let it cool first.
"Many people take their pasta, for example in the container, the lid and pop in the fridge," Severn said. "What container lid and plastic acts as an insulator and remains hot food more than they should and start the growth of bacteria. The cooling of the food as quickly as possible, it is safer and food to improve quality of life. If the food is above room temperature, put the leftovers in the fridge and cover with the lid when it's cold. "
Meat and poultry products generally have a life span of about four days last longer, while fruit and vegetables. Residues can be eaten in three or four days to prevent the growth of bacteria and still label their remnants date it was made, and discard the date.
"We need to build this culture of food security around the world to think for themselves and their look foods , "Severn said.
Read more: Highlights cutting boards and food safety in the kitchen
This entry passed through the Full-Text RSS service - if this is your content and to read on the Web site of another person, please read the FAQ on fivefilters.org/content-only/faq.php #publishers.
Aucun commentaire:
Enregistrer un commentaire