Ten principles for ensuring kitchen safety

- Apr 25, 2018-

  Kitchen safety is a very important issue. If you do not look good, it will pose a threat to your personal safety! Let's take a look at what we should pay attention to below!

  1. Once the food is cooked, it should be eaten immediately. After food is cooled to room temperature, it is easy to breed bacteria. Eating cooked food that has been stored for four or five hours at room temperature is the most dangerous. The longer the food is stored at room temperature, the greater the risk.

  2. Foods, especially poultry, meat and milk, must be thoroughly cooked before consumption. Thorough cooking means that the temperature of all parts of the food reaches at least 70 °C.

  3. The processed food should be selected, for example, milk that has been processed and disinfected instead of raw milk.

  4. It is often difficult to eat all the food once it has been cooked. If food needs to be stored for 4 or 5 hours, it should be stored at high temperature (close to or above 60°C) or at low temperature (close to or below 10°C). Children's food should not be stored. The common mistake is to put a lot of uncooled food in the refrigerator, because the food can quickly cool and heat.

  5. Stored cooked food must be reheated (not below 70°C) before eating.

  6. Do not let uncooked food and cooked food contact each other. Direct contact between the two may cause contamination. For example, cutting raw and cooked meat with the same knife may cause contamination.

  7. Keep the kitchen clean. Cooking utensils, cutlery, etc. are wiped clean with a clean cloth. The usage time of each rag should not exceed one day. Before the next use, put the rag in boiling water and cook it. Should not let go of any place where bacteria may grow; clothing that comes in contact with food should be changed regularly and should be sterilized by high temperature before next use.

  8. Wash your hands often. Wash your hands before cooking, and wash your hands each time you cook. When you cook, turn your hands while switching to another food. For example, be sure to wash your hands when you start to make meat. Pets may also be the source of infection.

  9. Do not let insects, rats and other animals come in contact with food. Animals usually carry pathogenic microorganisms. The best way is to use a closed container for food.

  10. Drinking water and water used to prepare food should be pure and clean