Food
SafetyAnother important point once shopping is done is how to store and
handle food safely. All products that require refrigeration have to be kept cold
and should be brought home to be stored in the refrigerator at 4 degrees celsius.
In warmer weather this may involve carrying a cold pack and an insulated bag.
This is not exaggerating safety: the critical time limit is 2 hours. Once this
is exceeded, bacterial growth and consequently spoilage is the result. Keeping
a package of deli meats in a warm car during a day long shopping trip translates
very quickly into food-borne illness for those eating the meat (food poisoning).
Bacteria and bacteria toxin are odorless and cannot be tasted, yet they can be
extremely dangerous. Deep frozen foods have to be brought home and stored
in the freezer at -18 °C (= 0°F).Previously frozen or defrosted items cannot
be refrozen!
In the
food preparation area be meticulous about cleaning and sanitizing cutting areas
that have been in contact with meat. Wooden cutting boards are inferior to glass
cutting surfaces which can be cleaned a lot more effectively with bleach and water.
All meats have to be cooked that they are no longer pink, and special
care has to be taken with ground meats. Once meat has been cooked, it has to be
kept hot till consumption, or if it was prepared ahead of time, it must be cooled
down quickly and refrigerated. Never leave perishable foods like meat, eggs, cheese,
or cooked meals at room temperature!Bacteria love room temperature, will multiply
rapidly and serious food-borne illness can be a consequence. Hamburger disease
is not just an inconvenience with frequent bathroom visits. It can kill. The same
goes for preparations containing egg, like mayonaise , egg salad sandwiches,salads
with mayo-based dressings,or desserts made with egg whites. Keep them cold! It
is no joke to get sick after a picnic: the culprit would be most likely the bacterium
salmonella. Given a chance to multiply, it also can land you in hospital. At
this point it is important to realize that vegetables that have residues of earth
can be hazardous as well, as they can be a source of botulism, a highly dangerous
form of food-borne illness. Never infuse garlic in oil and let it sit around at
room temperature on your kitchen counter, as this can be a culture medium for
botulism spores! Keep it refrigerated and discard it after one week. Finally
there are a few simple rules to prevent trouble:
| A few basic food
safety rules | 1.
Keep hot foods hot (65°C, which is 150°F, or over) 2.
Keep cold foods cold (fridge temperature of 4°C or 40°F). 3.
Clean and sanitize the surfaces where food is cut and prepared. 4.
Observe good personal hygiene when you work with food. (Wash your hands!) |
If
you want to gain more insight into safe food handling, enrol in a Food Safe course,
which is very likely offered in your community under continuing education. Food
is not only there to sustain us. It is just as important that it satisfies all
our senses. It can be a source of pleasure and creativity and allows us
to explore foods of other nations. Coming back to Hippocrates, food can be like
a powerful prescription medicine and can make the difference between feeling energetic
and vital or feeling sluggish and blue. It can be nutritional disaster or a foundation
for well being and top performance. The choice is up to us. Happy balanced
cooking and eating!
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