Safe foods

Food preparation

The term "cooking" encompasses a wide range of methods, tools and combinations of ingredients to improve the 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 effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the ability of the individual cooking.

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

It's no coincidence that "health comes first. As the doctors say, you are what you eat. However. Today, most people spend their lives in search of health, wealth and happiness, many people take efforts to buy nutritious food, good for you and your loved ones, only to undo your efforts through cooking unhealthy

Food borne illness are usually caused by improper handling, preparation or storage of food.Good hygiene practices before during and after can reduce the chances of disease. It can reduce, but not always prevent because it might be someday be other reasons for the contamination.

Food poisoning can lead to serious health problems and even death, especially for babies, children, pregnant women, elderly patients and people with weak immune system.

Bacteria and viruses need to be thought of as hitchhikers that can be carried around and deposited wherever the contact is made. A dirty knife in cooked meat will deposit bacteria at the time. Dirty hands in Sandwich next deposit bacteria that you do. A dirty Board, which had only chicken will transfer the bacteria in meat cooked on the spot.

Dirty hands in Sandwich next deposit bacteria that you do. A dirty Board, which had only chicken will transfer these bacteria to your lettuce if you choose to use it without washing and cleaning for the first time.

How can I make sure my food is safe? 1. temperature controls bacteria that commonly cause food poisoning bacteria grow rapidly between 5oC and 60oC, this is known as the "temperature danger zone".

To keep food safe:

Don't let the perishable foods in the danger zone temperature for more than 2 hours
Keep cold food in a refrigerator, freezer below 5oC until ready to cook or serve, e.g. If you keep salads serving them in the refrigerator until ready to serve.

Keep hot food in a furnace or hot box above 60oC until you are ready to serve, refrigerate leftovers as soon as possible, within 2 hours. If reheating leftovers, reheat steam hot never defrost food on top of the stove. Foods should be thawed in the refrigerator overnight or in the microwave.

Preparation:

Always check your food ingredients for health before starting. The use by date, look and smell are excellent indicators that the item hasn't spoiled. Do not defrost food at room temperature. Thaw frozen foods in the fridge, completely or in a microwave if cooked immediately.

Keep food clean, avoiding cross-contamination. Keep dirty preparation activities and away from food cleaned or cooked. Do not share utensils, plates and chopping boards between dirty and clean operations of cooked foods. Between handling raw foods and cooked, wash utensils such as tongs, knives and chopping boards with hot water and SOAP. Make sure that the utensils and equipment are always clean.

Wash hands thoroughly before preparing, after going to the bathroom and after treatment of pets and raw foods. Use SOAP and warm water, rubbing at least 30 seconds because of the risk of serious illness