How to avoid poisoning

How to avoid poisoning

      During the purchase, always check the expiry date and do not take those products that you can not use before the expiration of the storage period. Pay attention to the integrity of the packages and do not buy rotten fruits and vegetables. Perishable foods take the last turn, and immediately on arrival home put them in the refrigerator.

Make sure that the temperature in the refrigerator does not exceed + 4 ° C, and in the freezer – 18 ° C below zero. Ready and perishable food, as well as dishes left unused, put in the refrigerator no later than 2 hours after their preparation or purchase.

Fresh meat, fish and poultry freeze on the day of purchase, if you do not intend to cook them immediately. Separate large volumes into several parts, each of which is frozen separately to avoid re-freezing. Open packages with meat products should be placed in separate containers, so that juice or blood does not get into other foods.

Always wash your hands with hot soapy water before preparing food. If during the cooking you had to go to the toilet or change the baby`s diapers, be sure to wash your hands again. Sponges for washing dishes change at least once a week, because they accumulate food particles, which are a good breeding ground for the reproduction of bacteria.

Kitchen towels should be washed using a washing machine in boiling mode. Chopping boards, spoons, plates and all other kitchen equipment always wash in hot water with a detergent.

If you use the same board for cutting vegetables and meat, you first need to process fruits and vegetables, then clean the board with detergent and then only treat the fish or meat.

Take care of proper separate storage of products. Do not store ready-to-eat foods with raw meat, seafood and eggs. And also, do not put them in a bowl from raw foods. The plates and storage containers must be perfectly clean.

When cooking, always observe the temperature regime and check the readiness of the products. Remember that the necessary temperature for cooking meat should not be lower than 71 ° C, and for the whole bird – 82 ° C. Meat and fish are considered ready only after their juice becomes transparent, and the fibers are easily separated with a fork.

When serving, always use only clean cutlery. Do not put ready meals in the dishes that were used when storing or preparing food. Depending on the temperature in the room, the finished food can remain safe from 30 minutes to 2 hours.

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