Contents:
- Medical Video: 10 Healthy Tips to Improve Your Digestive System
- Cleanliness
- Wash hands with soap and water
- Clean the surface where you store / process food
- Clean the refrigerator once a week
- Keep the cookware clean
- Rinse the product
- Separate
- Separate food when shopping
- Separate food when preparing and serving food
- Cook and chill
- Use a temperature gauge when cooking
- Check the internal temperature of food
- Store food at safe temperatures
Medical Video: 10 Healthy Tips to Improve Your Digestive System
An important part of a healthy diet is processing and storing food to be safe. Everyone can reduce contamination and maintain food safety by following food storage guidelines. The four foundations of food safety to reduce foodborne illness are hygiene, separation, cooking, and cooling.
Cleanliness
Wet hands and wash with soap. Use warm water when available. Rub hands for 20 seconds. Rinse hands thoroughly and dry using a towel.
The surface must be cleaned with hot water. Chlorine liquid 1 tablespoon without fragrance, mixed with one liter of water, can be used to clean the surface.
At least once a week, remove food from a refrigerator that is not suitable for consumption. Cook the remaining ingredients to be removed after 4 days; raw poultry meat can last 1 to 2 days.
Clean the cooking utensils outside and inside. Pay attention to the button or handle where contamination usually occurs on the hand.
Rinse fresh vegetables and fruits before eating, cutting or cooking. Even if you plan to peel it before eating, it's important to rinse it thoroughly to prevent microbes from moving into food.
Separate
Place raw seafood, meat and poultry in plastic packaging. Store in the bottom of the refrigerator.
Always use clean and distinguished talents for raw seafood, meat and poultry meat. Never put food that has been cooked on the same plate when used when the food is still raw.
Cook and chill
Food temperature gauges should be used to ensure that food is safely cooked and cooked at a safe temperature.
One effective way to prevent disease is to check the internal temperature of seafood, meat, poultry and eggs. Cook all beef, pork, lamb, raw, minced and roast beef steak with an internal temperature of 62 ° C. For safety and quality, leave the meat at least 3 minutes before eating. Cook all beef, pork, raw lamb at 71 ° C. Cook poultry meat including turkey with a temperature of 73 ° C.
Store cold food at 4 ° C or less, and hot food at 60 ° C or more.
