Tips in Summer For Safe Food
Heat is bad friend of some foods. The manipulation of food in summer requires extra care experts say.
They are very simple tips from the Department of Agriculture of the United States in a campaign that for years pursues incremental the safe handling of food, in order to avoid the danger of bacteria in summer increase the risk to our health.
Hygiene exhaustive: A more exhaustive hygiene than normal in the area of the kitchen and the food itself. If this already is highly recommended throughout the year, the summer should be extremely careful with washing hands frequently, kitchen surfaces, cutting boards, utensils ... with hot soapy water after they have been manipulated raw meat, poultry, and seafood, and before beginning the following food products.
Cross contamination: Avoid what is called "cross contamination". It is advisable to separate meat, poultry, and seafood from other perishable foods ready for consumption. Use a cutting board or utensil different for meat, poultry, and seafood, and one for ready to eat foods and remember to be washed after use. Some forget the need to wash hands before and after handling each food. Remember the need for clean dishes for meat, poultry, or seafood cooked.
Temperature: Cook to proper temperatures. Use a clean thermometer to measure the internal temperature of cooked foods. Ground beef should be cooked at a temperature of at least 70 ° C, to make sure you use a meat thermometer. The steaks should be cooked to at least 65 ° C, a whole chicken at 82 ° C, and chicken breasts and chicken thighs at 76 ° C
Refrigerate: Refrigerate perishable foods promptly. It should refrigerate or freeze perishables, convenience foods, and leftovers within two hours.
Thaw food in the refrigerator, under cold water is running, or a Maroon.