To ensure food safety, we must first ensure the safety of raw materials and water. Try to choose fresh and high quality ingredients, and pay attention to check the integrity and shelf life of food packaging.
Use safe and clean water to make and handle food. Foods such as fruits and vegetables should be washed and rubbed in flowing water for more than 30 seconds. Peeling and blanching can reduce pesticide residues.
Second, keep your mind clean.
Many microorganisms that cause food-borne diseases may be found on our hands, even on kitchen rags, chopping boards and knives.
Therefore, to ensure food safety, it is necessary to wash hands before and after meals, and regularly clean and disinfect kitchen utensils to prevent insects, mice and other animals from approaching the kitchen and food. Keeping clean and avoiding food pollution as much as possible is also a magic weapon to ensure food safety!
Third, raw and cooked food should be separated.
Raw meat, eggs and seafood are easy to carry all kinds of viruses, bacteria and parasites. If they are not distinguished from other foods, they are easy to cross-contaminate.
Therefore, it is best to use special knives and chopping boards when handling raw food, and pay attention to the separation of raw and cooked food and meat and vegetables when storing food to ensure safety.
Fourth, the food is cooked before eating.
Most harmful microorganisms can only be killed when food is heated above 70℃ (central temperature). Therefore, it is determined not to eat raw meat, seafood and other foods. Before eating cooked food and leftovers again, make sure they are not spoiled before heating them thoroughly.
Fifth, food storage is particular.
Leaving leftovers at room temperature for more than 2 hours may cause the rapid propagation of microorganisms, while the growth rate of microorganisms will slow down or even stop when it is lower than 5℃ or higher than 60℃.
Therefore, leftovers and perishable foods should be put into the refrigerator in time to avoid thawing food at room temperature, which can reduce the occurrence of food safety risks.