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Food Safety Tips

Submitted by Stella Morgan on November 6, 2009

Daily cooking is extremely important as the way the food has been cooked is as crucial as the way it has been prepared and stored. Food must be cooked adequately in order to prevent food poisoning especially in meat products. Eggs too must be thoroughly cooked in order to destroy food poisoning bacteria. Generally speaking food must be cooked to a temperature of at least 75° or higher. Food that has been freshly cooked must be eaten promptly, while the leftovers must be either cooled and covered or stacked away in the refrigerator or the freezer.

Some people are highly sensitive to food poisoning as compared to others and these include pregnant women, young children especially toddlers and infants, elderly and any individual who is recuperating from an illness. Special care must be taken while preparing, cooking serving and storing food for such individuals. It is important to wash your hands as well as food contact surfaces as often as possible.

Hands as well as surface areas are usually breeding grounds for bacteria and if left neglected or dirty, can spread throughout the kitchen and get into the cooking vessels and other appliances. Do not allow bacteria to spread from one food item to another especially in the case of meat produce and seafood. Separate food items depending on their category and keep fresh produce away from ready-to-eat food items.

Food that has been left over and stored for another day must be refrigerated promptly. Harmful bacteria can rapidly multiply and grow in cooked food items and hence chilling the food immediately can keep a check on growing bacteria. Check if you're refrigerator has been set at 40° F while the freezer is at 0° F.

It is important to maintain food safety while cooking as well as storage in order to prevent food borne illnesses and ailments. Do not serve any food that has not been properly cooked or prepared, however if you are cooking in advance remember to cool and chill the food quickly. Food must be kept hot until it has been served and it should ideally be served at a temperature of 63° C or 145° F. If food has to be stored in the refrigerator for a few days, under the ideal conditions it must be stored for a maximum of three days. If food must be kept for a longer period, the prepared food item must be frozen immediately after cooling in the refrigerator. Always store raw food away from cooked food and make clear demarcations in your freezer or fridge in order to avoid the juices dripping from fresh produce into cooked foods. All food that has been stored in the fridge or the freezer must be covered and sealed.