Food hygiene at home

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Louise Hay
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L'food hygiene is a key issue in food safety. Food is used for nutrition and is a fundamental and irreplaceable good; they can, however, cause very serious disturbances if the appropriate hygiene rules are not respected. Of course it is important that these rules are followed to the letter first of all by the manufacturing companies, but ... what can we do at home for proper food storage


 

What happens when food spoils

Alimentary foods when they are altered stop, by law, to be such. To fully understand the food hygiene rules it is important to know, at least broadly, what happens when these deteriorate:


  • they develop in them, or on their surface, excessive charges of mold, yeast o bacteria;
  • the fats and proteins they produce chemical reactions that release unpleasant or even harmful compounds;
  • they accumulate in the food chemical compounds that previously were not there, for example ammonia, acetone, buttyric acid ...

I signs of food changes there are many: the color changes, the smell becomes unpleasant or simply different, the taste changes. Sometimes, for example, foods become spicy or bitter; mozzarella or ricotta is tinged with yellow or red; the meat turns greenish, dark spots appear on the yogurt, the package swells ...


 

 

Food hygiene: the correct use of the refrigerator

It may seem trivial, but for good food hygiene it is essential use the refrigerator correctly, let's see how.

  • - cooked foods they should never be placed near raw foods and should always be stored in special closed containers;
  • fruit e vegetables raw must always be placed in the special compartment located on the lowest part of the refrigerator; Already washed raw fruits and vegetables should be closed in small containers and separated from unwashed foods;
  • some foods need lower temperatures: meat e cheese they must therefore be kept in the coldest areas; cheeses, moreover, for proper hygiene, but also to avoid mixing flavors, should be closed in individual glass containers;
  • some foods are more easily perishable: minced meat, blue fish, hamburgers… they must be kept in the refrigerator for a few hours and then eaten during the day;
  • il XNUMX/XNUMX cup salted butter it must always be stored in the special compartment on the refrigerator door; once opened it must be placed in an airtight container;
  • le eggs they must be kept in the egg tray which is usually found on the refrigerator door; the egg shell must never come into contact with other foods;
  • do not overfill the refrigerator;
  • never store alimony when I am still hot (puddings, meatloafs ...);
  • finally, for perfect food hygiene, periodically clean and disinfect the inside of the refrigerator

 



Hygiene and common causes of food toxicity

To prevent toxic infections, and to follow the rules for proper food hygiene in the kitchen, it is useful to know the most common causes of food poisoning.


  • Excessive storage of food at room temperature. When you have the habit of not consuming meals immediately after preparing them, it is best not to keep them for a long time at room temperature and keep them in the refrigerator. In any case, it is not advisable to let too much time pass between preparation and consumption;
  • Incorrect defrosting. Thawing should take place as soon as possible to inhibit the proliferation of microorganisms. Under no circumstances should you consume a product that has been defrosted for more than 24 hours.
  • Cross contamination. Cutting boards and work surfaces must always be well cleaned and washed before and after having cut or placed food on them; do not use the same cutting board for food to be eaten raw and food to be cooked; the fruit must be washed even when we intend to peel it otherwise the knife could act as a carrier between any infectious agents present on the peel and the pulp. These simple rules of hygiene in the kitchen serve to take care of our health.

| NancyHugoCKD.com


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