You cannot keep a tidy kitchen just by being able to store, prepare and serve foods. Know that, in the kitchen, it is absolutely critical to store perishable items properly, ensure that all food services are kept clean, and that the meal preparation methods do not cross-contaminate.
A Word Of Warning About Food Contamination
Handling raw meat can leave behind bacteria such as coli and salmonella on several objects such as knives and towels that are reused for wiping up spills. These bacteria can be very harmful to the health of any human being. You can get sick from it, and even die.
Especially children and elderly are risk. Meat and eggs are considered the biggest threats, but there are other sources too like packaged spinach. Clean food handling practices cannot fully prevent food-borne illnesses, but they sure cut way down on these risks.
Strictly paying attention to precautions to fight contamination can seem challenging to your environmental principles. Many of these steps involve liberal amounts of hot water and you may even need to use disposable wipes or towels to prevent contamination. Another precaution, or safe way to deal with foods, is to throw a way foods when their freshness is questioned. Additionally, your concerns about possible infection and diseases might even force you to use dangerous chemicals that are both environmentally unfriendly and your own health.
There are however many ways to fight food contamination without chemicals which are as effective, if not more effective.
10 Food Contamination Prevention Tips: DO’s and DONT’s
- DO keep your refrigerator at 36 and 39 degrees F.
- DO respect expiration dates of all foods, especially meat.
- DO keep foods well-wrapped, especially refrigerated foods.
- DO keep fruit and vegetables separated from meat products.
- DO store meat on the bottom shelve, eliminating the risk of juices dripping down on other foods.
- DO wash all foods that are to be eaten raw.
- DO NOT prepare vegetables and fruits on the same surfaces you prepare meat on.
- DO use separate cutting boards for meats and vegetables.
- DO use separate towels or use disposable paper towels for cleaning the meat and vegetable surfaces.
- DO NOT reuse plastic bags that held meat or any animal product or wash them thoroughly and dry before recycling.