To help avoid food poisoning at home five tips

I food safety, I want to provide a simple reminders of September's national food safety education month is about some. Sometimes our food safety up to avoid putting it away we Keeping leftovers too long to take grant; leave hot food at room temperature for all companies arriving hours; or, "smells" for taking a 10-day old takeaway to eat chance!

To keep you and your family from getting food poisoning five food safety tips are as follows:

1. Use of cooking: in other words, cooked meat, fish, or chicken meat thermometer. All meat was rare at least 145 times-but must be cooked poultry and pork at least 165, 160 degrees to cattle ground beef need to cook the meat. Always place in the thickest part from food food thermometer with bone.

2. Food to cool thoroughly: allows the food to cool down before putting a little fridge when putting away the leftovers. Consider breaking up leftover food is very large if the smaller parts. Fridge is cold enough to keep chilled foods below 40 degrees.

3. To leaving care treatment: must remain that's within 2 hours in refrigerator or freezer. Opt for keeping warm food, oven so doesn't cool you sit late company dine at room temperature, it 140 degrees less than that. Only sitting before enough when re-heating leftovers to eat warm; deployment continue food, refrigerator, heating cycle again the next day, heating, food poisoning to win increases.

4. Ago eating before you after using the toilet after handling raw foods, such as : hand-washing dishes, meat and poultry, always wash your hands. Number of food poisoning that one cause is poor hand-washing. To create friction using lots of warm water and SOAP, together, at least 20 seconds washing your hands every time your hands to rub.

5. To avoid cross-contamination: this is what happens when a raw chicken and cut raw vegetables for salad, the same knife, counters or cutting board or fresh fruit desserts and bread bread is. So just your hands can spread germs to food, like knives or cutting surface. There should be washed before cutting any thoroughly to anything else touching the equipment raw meat. Some people use only for the use of a special cutting board, knife special, raw meat, fresh fruits and vegetables. Only you know certainly everyone is using kitchen rules!

Come to keep the danger zone temperature range (40 to 140 degrees) all the bacteria quickly and easily has grown food; hot foods hot and cold food to keep cold; always remember the adage "If you have questions, it throws"