Safe Food Handling
By: Abigale Clark
Steps For Safe food Handling
You can't see bacteria on food! Make sure to clean it thoroughly, and wash you hands and surfaces often. You'll also want to avoid cross contamination, keep things separate. When you cook, keep it at the correct temperature, if you are using a recipe use the temperature given. Be sure to keep things in the fridge that need to be. Dairy products, vegetables, fruits, and proteins tend to need to be refrigerated.
When you Shop
Buy your non-perishables first when shopping. They won't go bad, or thaw out or melt. Select the frozen and refrigerated items last. When you choose your meats, there are three things to look for; If the bag is torn, if it's leaking, or is expired. Also, keep an eye on the expiration dates! Don't buy food that's past it's expiration date because it can be harmful and dangerous.
Storing your Foods
Always get your perishable foods in a fridge/freezer within one-two hours when the temperature is fairly hot, often above 60 degrees. Check the temperature of the refrigerator and freezer often. The fridge should always stay around 40 degrees, the freezer should be about 0 degrees (or below). Choose to cook or freeze proteins like ground beef, or steak. All meats need to be kept in a secure container so they don't drip onto other things. Don't put canned foods in the fridge, they will crack.
Wash your hands for at least 20 seconds after cooking. Don't cross contaminate, keep all the meat juices away from the food. Be sure to use something like bleach to clean counters so they don't carry the bacteria.
Use the fridge. It gives thaws it slowly, and it's a lot more safe then a microwave. If you want it thawed faster, put it into a sealed container and pour cold water on it. Change the water every 30 minutes. If you do decide to use a microwave you have to cook it right after.
Be Safe With Foods
Use these tips to help you stay safe with your foods!!!