Food Handling Safety For Home Cooks

for the home cook, food handling safety can be a big problem. Lack of proper care can lead to food-borne illnesses, even death. Nationwide, thousands of people end up in emergency rooms every year suffering from illnesses that could have been avoided had basic food safety rules been followed.

the biggest culprit in the kitchen is a cross-contamination. Basically, that boils down to keeping raw and cooked foods separate. It sounds simple, but it is something that can trip even the most experienced home cook from time to time.

Take for example your Saturday evening dinner. Want to grill some steaks, so I put them on a cutting board to trim off fat and season them. Later you decide to go with a salad steaks. You wash the cutting board after trimming the steaks, but did not properly clean with soap and warm water. Bacteria left on board, who were killed by heat grilling, transfer the raw cabbage salad.

you can set up a salad on the table at room temperature, and humidity in the abundance of green and organic matter that you have created a bacterial buffet that will keep you and your guests spending much of his time in the bathroom for the next few days.

cross-contamination also comes into play on the stovetop. Suppose you have three pots going. In one, there is a raw pork facilities. In another, there is a mess of tail rings. In the third, there is sauce for pork chilling. In his rush, use a spoon with which to trigger raw pork stir the sauce. bacterial transfer from raw pork sauce, which is no more, hot enough to kill him.

See how easy it is? Fortunately, it is also easy to avoid. The easiest way to avoid cutting board blues is that the two boards: one for meat and one for vegetables. You still need to clean them and, of course, but the risk of immediate illness will be reduced. On the stovetop, use two or even three different spoon rest to keep their separate tools.

a little care now can save a lot of pain later!