Safe food

In the manufacture of food products

The term "cooking" covers a wide range of methods, tools and to improve the tone or with digestibility of food ingredients. Check-in/check-out, and the ingredients in the mail merge procedure, ordered General cooking technique, known as culinary art requires when you try to access the desired result. The success of restrictions contain ingredients, ambient conditions, tools, and skills of the variability of the individual cooking.

Cooking requires applying heat to a food which usually, but not always, chemically transforms it, thus changing the taste, texture, appearance, and nutritional properties

It is no coincidence that the "health" appears first. Such as doctors, in other words, you are what you eat. However, As The Case May Be. Today, most people spend their lives in the pursuit of health and happiness of prosperity, many people take efforts to buy a good, nutritious food for themselves and their loved ones only if you want to undo their fishing effort through the unhealthy cooking

Is not responsible or liable for any illness food due to incorrect handling, usually in the manufacture or storage of food.In accordance with the good hygiene practices before, during, and after may reduce the risk of illness. It reduces, but does not always prevent it because it may sometimes be the contamination of other causes.

Processing plants can cause serious problems and even death, in particular for the infants, young children, pregnant women, elderly and the sick and weak immune system.

The bacteria and viruses is Hitchhiker's, which runs around and deposited when it touches the auditee is not. The dirty knife deposit bacteria just cooked meat. Dirty hands, the bacteria, you can make a deposit the next sandwich. Dirty chopping board, which has just had it moved to the raw chicken, these bacteria just cooked meat.

Dirty hands, the bacteria, you can make a deposit the next sandwich. Dirty chopping board, which has just had it moved to the raw chicken, these bacteria if you decide to use your own lettuce without first washing and sanitizing.

How can I ensure that my food is safe? 1. the temperature controls access to the bacteria, which cause frequent processing plants, bacteria grow rapidly between 5oC and 60oC, this is commonly referred to as "the temperature danger zone".

To help protect yourself from food:

Do not leave perishable food to the danger zone temperature for more than 2 hours
Keep cold food refrigerator, the freezer until you are finished below 5oC be cooked or served in the position of the Office of the ex If they hold a refrigerator ready salads to serve.

Keep hot food hot oven or, in the box, until you are ready to 60oC serving, refrigerate leftovers within 2 hours, as soon as possible. If reheating leftovers, reheat by steaming hot ever thawing food Cooker on top. Food should be defrosted overnight, refrigerator or microwave oven.

Preparation:

Always check the wholesomeness of the food ingredients before you start. According to the fixed-date look and smell are excellent indicators that the item is dirty. Do not THAW the food at room temperature. THAW frozen food in the refrigerator or in full compliance with the requirements of a microwave oven, cooking it immediately.

Keep food clean by avoiding cross-contamination. Keep the dirty activities as well as the preparation or Cooked food and clean away. Share utensils, plates and chopping boards dirty operations and clean between the Cooked food. Processing of raw materials, and between the cooked food, wash the utensils such as knives, sugar tongs and chopping boards the hot Hankaamaton with water. Make sure that the tools and equipment is always clean.

Wash thoroughly before preparing, by going to the toilet, and after the pets and food raw materials hands. SOAP and hot water, rubbing the at least 30 seconds for the risk of serious illness