Cooking-Tips

10 Critical Ways To A Perfectly Food-Safe Kitchen

Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.

Your Refrigerator

1. Freezing does NOT kill bacteria; it only controls their growth. Common bacteria grow rapidly at 60? F to 120? F. Keep the temperature of the refrigerator below 50? F. Keep the freezer temperature at about 0? F.

2. Don't take foods out of the refrigerator until you're ready to cook them.

Dishwashing

3. Clean well with hot water to kill bacteria.

4. If washing dishes by hand, leave them to drain rather than using a tea towel. If you use a tea towel, change it often. Paper towels are a better option.

5. Dishcloths are a prime spot for bacteria to grow and multiply. Wash them regularly with hot water or in the washing machine using the hot cycle with antibacterial products.

Cooking

6. Cook thoroughly to kill bacteria but don't overcook to the point of charring. It may form amine compounds that may cause cancer. Don't cook food partially and leave it to cook later.

7. Wash your hands thoroughly with an antibacterial soap before and after cooking.

8. Wash vegetables thoroughly. Wash all lentils, legumes, rice, etc. with lots of water. These are often treated with powder, polish, and even colors, to make them attractive.

9. When you want to use leftovers, heat them to a high temperature so that any bacteria that may have multiplied in the refrigerator will be killed. Throw away any leftover food still left after it has been reheated once.

10. Don't cook if you have a cut on your hand as cuts and scratches harbor many bacteria.

Terry Nicholls
My Home-Based Business Advisor
www.my-home-based-business-advisor.com

Copyright ? by Terry Nicholls. All Rights Reserved.

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.

Terry Nicholls

Article's keywords: food, food handling, food prep, food poisoning, bacteria, meal prep, cooking, cooking tips

← Previous Next →

Similar articles

10 Simple Ways To Safely Store Food
Storing foods can present its own set of problems. And different types of foods have different storage requirements to prevent bacteria from setting in. Read more →
3 Ways To Cook The Perfect Rice
Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Read more →
8 Simple Commonsense Cooking Tips
Do you get lumps in your white sauce?When making white sauce (b?chamel) or any sauce that requires slow cooking to thicken try using an egg whisk instead of a spoon to stir and you can increase the temperature (not too much though) to speed the process up and you wont get any lumps in it. Read more →
A Pot of Rose Hip Tea
Winter is knocking at the door and the cold and flu season is right behind him. I do my best to keep the latter two outside with old man winter. They are not the type of guest I want in my home. Read more →

Aphorism

Not eating meat is a decision, eating meat is an instinct.


Contents