Safe food

Food preparation

The term "cooking" encompasses a vast range of methods, tools and combinations of ingredients to improve flavor or digestibility of food. Cooking technique, known as Culinary art, generally requires the selection, measurement and combining of ingredients in an ordered procedure in an attempt to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and skills of the individual cooking.

Cooking requires applying heat to a food which usually, but not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties

It is not coincidence that the "Health comes first. As they say, you are, what to eat. However. Most people today spend their lives for the purposes of health, wealth and happiness, many people are efforts to buy good, nutritious food for themselves and their loved ones, only to undo their efforts by unhealthy cooking

Food borne diseases are usually caused by incorrect handling, preparation and storage of food. good hygiene practices before, during and after may reduce the likelihood of disease. It may reduce, but not always rule, because it can be ever there are other causes of pollution.

Food poisoning can lead to serious health problems and even death, especially for babies, children, the elderly, the sick and those with weak immune system.

Must be adopted for hitchhikers, which can be carried around and deposited when contact of bacteria and viruses. Dirty knife deposited bacteria of fresh cooked meat. Dirty hands will deposit the bacteria at the next sandwich you make. Dirty Board cutting which has just had a raw chicken on it will transfer these bacteria of fresh cooked meat.

Dirty hands will deposit the bacteria at the next sandwich you make. Dirty Board cutting which has just had a raw chicken on it will transfer these bacteria to your lettuce, if you decide to use it, without washing and sanitizing the first time.

How can I make sure my food is safe 1. the temperature control of bacteria, which often food poisoning bacteria grow rapidly between 5oC and 60oC, this is usually referred to as "the temperature danger zone".

To keep safe food:

Do not let perishable foods in the temperature danger zone for more than 2 hours
cold food should be stored in a refrigerator, freezer below 5oC, until you are ready to cook or serve as an example: If you keep on serving salads, them in the refrigerator until ready to serve.

Keep hot food in the oven or hot box above 60oC until you are ready to serve, refrigerate the abolition as soon as possible, within 2 hours. If reheating otgrâvane remove again to steaming time between home ports hot never defrost food hot. Is the food should be defrosted in the refrigerator overnight or in a microwave oven.

Preparation:

Always check the safety of its food ingredients before you start. Use-by date, type and smell are excellent indicators that this item has not been ruined. Do not thaw foods at room temperature. Thaw frozen foods in the refrigerator or in the microwave, if cooking immediately.

Keep food clean by avoiding cross contamination. To present training activities away from pure or cooked food. Do not share utensils, plates and chopping boards between dirty and clean cooked foods. In between the processing of raw and cooked food, wash the utensils such as claws, knives and cutting boards with hot soapy water. Make sure that the facilities and equipment, always clean.

Wash hands thoroughly before preparing, after the transition to the toilet and after processing of petfood and raw foods. Use SOAP and hot water, friction for at least 30 seconds of the risks of serious illness