How To Identify Some Common Safety Issues Related To Food Purchase, Storage And Preparation
Food poisoning can cause serious illness, but you can protect yourself and your family. Food poisoning is commonly caused by bacteria like E. coli, Salmonella and Listeria. These pathogens are commonly associated with meat and poultry products, but the pathogens can make their way into fresh produce through accidents when they are first harvested, in the facility where they are processed or in your grocery store. Cheese can also be contaminated with pathogens, and cheese and produce have been the subject of food recalls.
Instructions
1.Consider recent food recalls when shopping for groceries. Many of these stories will end up on the news, so read those stories regularly and remember them when you make your grocery list. Keep in mind that while food recalls do occur regularly, those recalls often impact a small amount of food in specific regions. Other recalls, like the egg recall of 2010, are widespread, so be sure to thoroughly read the details associated with any recall.
2.Inspect any food before you purchase it. Be sure any meat, poultry, produce and cheese you purchase has proper coloring and no visible signs of dirt. Pay special attention to vegetables or cheese you intend to eat raw, since thorough and careful cooking is the only way to be totally sure all pathogens have been killed.
3.Store your meat, cheese and poultry products in a refrigerator or freezer when you get home. The refrigerator must be able to maintain temperatures of less than 40 degrees and the freezer less than 32 degrees. All produce does not have to be refrigerated, and a good guide is whether your grocery store kept the particular food item chilled. Store produce away from the meat and poultry products, and be sure there is no risk of anything dripping or falling onto your food.
4.Clean your vegetables thoroughly before cooking. It is not necessary to rinse meat or poultry products before cooking, but always wash vegetables and scrub their skins with a scrub brush before eating.
5.Cook carefully, being mindful of cross-contamination risks every time you prepare a meal. Ensure you are using different cutting boards and knives for meat and vegetables. It is especially important to use different cooking utensils for uncooked and cooked foods, especially meats. Ensure anything you cook reaches a safe inside temperature, which differs based on the specific food item you are cooking.
Instructions
1.Consider recent food recalls when shopping for groceries. Many of these stories will end up on the news, so read those stories regularly and remember them when you make your grocery list. Keep in mind that while food recalls do occur regularly, those recalls often impact a small amount of food in specific regions. Other recalls, like the egg recall of 2010, are widespread, so be sure to thoroughly read the details associated with any recall.
2.Inspect any food before you purchase it. Be sure any meat, poultry, produce and cheese you purchase has proper coloring and no visible signs of dirt. Pay special attention to vegetables or cheese you intend to eat raw, since thorough and careful cooking is the only way to be totally sure all pathogens have been killed.
3.Store your meat, cheese and poultry products in a refrigerator or freezer when you get home. The refrigerator must be able to maintain temperatures of less than 40 degrees and the freezer less than 32 degrees. All produce does not have to be refrigerated, and a good guide is whether your grocery store kept the particular food item chilled. Store produce away from the meat and poultry products, and be sure there is no risk of anything dripping or falling onto your food.
4.Clean your vegetables thoroughly before cooking. It is not necessary to rinse meat or poultry products before cooking, but always wash vegetables and scrub their skins with a scrub brush before eating.
5.Cook carefully, being mindful of cross-contamination risks every time you prepare a meal. Ensure you are using different cutting boards and knives for meat and vegetables. It is especially important to use different cooking utensils for uncooked and cooked foods, especially meats. Ensure anything you cook reaches a safe inside temperature, which differs based on the specific food item you are cooking.
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References
http://www.ehow.com/how_8352258_identify-food-purchase-storage-preparation.html
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