Health hygiene at kitchen
The maximum number of household fires are caused by kitchen fires only. Some precautions should be needed to prevent these type of accidents.
Pay attention to what you are doing in the kitchen. When you're at the stove dont concentrate on anything.
If you have to leave the stove or kitchen for even a few minutes turn the burner down or off.
If you leave the house check whether the kitchen appliances are turned off.
What Should You Wear?
Wearing an apron will keep clothes clean or an old shirt will do. But avoid wearing anything that's big and loose. Long sleeves could catch fire or get caught in mixer beaters or other equipment.
Use proper lighting. Good general lighting, supplemented with proper task lighting that's clearly focused on a work surface, can greatly decrease your chance of injury while preparing a meal. Also, the lighting should not produce any glare or shadows on the surface.
Keep germs away
Some key tips to make cooked foods healthy
- Wash your hands with soap and water before you start.
- Use a clean chopping board for cutting.
- Make sure that all bowls, cake tins and containers are clean before you start.
- Keep the bench top clean.
- Don't let the cat or the dog 'help' you!
Bacteria which cause food poisoning can be controlled by keeping food hot.
165 –212 F temperature kills most bacteria.
140 –165 F holding temperatures prevent bacteria growth.
Two hours maximum holding time.
Don’t interrupt cooking—cook thoroughly.
Frozen food should be cooked about 1˝ times the normal cooking time.
Thoroughly reheat leftovers.
refrigerator temperature of 40° F or less slows bacterial growth. Keep an appliance
thermometer in your refrigerator and freezer.
Freezing temperatures should be 0 F or lower.
When shopping, pick up perishables last, take directly home, and refrigerate
Handle meat and poultry as little as possible—leave in store wrap.
Check canned meat products—some require refrigeration.
Fresh poultry, hamburger and variety meats should be kept no more than 1–2 days;
other meats for 3–5 days.
Frozen meats should be well wrapped to prevent drying out, and stored no more than
Do not let food sit out beyond two hours after a meal. Bacterial growth will increase. Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator. Cover loosely. Stir food occasionally to help food cool. Secure the covering when cool.
Keep raw meat, poultry, and seafood and their juices away from other food, especially foods that will be served without further cooking. After cutting raw meat, poultry, or seafood, wash cutting board, knives, and other utensils with hot soapy water and rinse with hot water.
Plastic cutting boards can be washed in the dishwasher. Air-dry cutting boards. Replace wood cutting boards if they develop cracks. The boards may warp and bacteria can grow between cracks.
Bacteria can spread throughout meat, poultry, or seafood during processing. Use a meat thermometer to check internal temperature of meat (160° F for ground red meat and 165° F for ground poultry). Roasts can stay pink in the middle if the internal temperature has reached a temperature of 145° F.
Hand washing is one of the most important practices you can follow for helping prevent foodborne illness.
Bacterial growth can multiply rapidly on dirty dishcloths and towels. If everyone shares these towels, they are breeding ground for pathogens.
Clean up spills from foods and beverages. These spills can contaminate fresh foods.
Never serve meats, poultry, or seafood from the same plate that held the raw meat.
Marinades should be boiled before serving with cooked meats.
Do pets, such as cats, walk on countertops and/or tables?. Pets can carry many types of pathogens.
Avoid CROSS-CONTAMINATION. Keep juices from meats, poultry, and fish from coming in
contact with any other foods. Wash cutting boards, countertops, utensils, and equipment after use with raw meats.
Never eat raw meat, poultry, seafood, eggs, or foods containing raw eggs. Cook
thoroughly; meat and poultry juices will run clear.
Do not leave cooked meat or other perishable foods out at room temperature for longer than two hours.
When serving buffet foods, keep cold on ice below 40° F and keep hot foods above 140° F.
Place all leftovers immediately in refrigerator
Kitchen checklist for pregnant
During pregnancy, changes in hormones cause a woman’s immune system to be lower, so that it is harder to fight off infections. Some foodborne illnesses can cause a woman to have a miscarriage or stillbirth.
Select only pasteurized (heat-treated) milk, cheese and yogurt. Unpasteurized (raw) products may contain harmful germs. Check the label to be sure a product is pasteurized. Also, check the “sell by” date on milk and milk products to make sure it is fresh.
Avoid buying soft cheeses made from raw milk such as Feta, Brie, Camembert, blue-veined cheeses, queso fresco, queso blanco and Panela. These cheeses may contain Listeria. Instead, select hard cheeses, pasteurized processed cheeses and spreads, pasteurized soft cheeses, cream cheese, cottage cheese and mozzarella because they are safe to eat.
Avoid raw eggs products
Avoid preparing food too far in advance, unless you plan to properly cool and reheat it.
If food sits out longer than one hour, throw it out!