TOP 10 FOOD SAFETY PROBLEMS AND SOLUTIONS

 

TOP 9 FOOD SAFETY PROBLEMS AND SOLUTIONS

TOP 10 FOOD SAFETY PROBLEMS AND SOLUTIONS

Sometimes a simple mistake in the kitchen can lead to more serious consequences - in the bathroom. Food safety isn't just about making sure your food isn't out for a few weeks or filling your fruit with pesticides. Sometimes, it only takes 15 to 20 cells in undercooked food to cause food poisoning - which can lead to paralysis and even death.

However, once these foods are properly cooked, the germs are killed and no longer a threat. To check that the meat is cooked properly, you should always use a meat thermometer instead of judging by the color of the meat. When you try to watch it, you may end up serving meat that hasn't reached internal temperature. For example, chicken must reach an internal temperature of 165 degrees Fahrenheit and fish must be at least 145 degrees Fahrenheit before it is considered cooked and safe for consumption, according to the Centers for Disease Control and Prevention.

 

TOP 9 FOOD SAFETY PROBLEMS AND SOLUTIONS

Problem #1: Meat, chicken, turkey, seafood, or eggs are not cooked properly

Why it's a mistake: Undercooked food can carry germs that can make you sick. 

 

Solution: Use a food thermometer to make sure food is cooked to internal temperature.

Get a complete list of foods that are unhealthy at high temperatures. Also, if you're not serving hot foods right away, keep them warm (140°C or warmer) until you're ready to serve.

Problem #2: Eating flour or soft flour, including cookie dough, and other foods that contain uncooked eggs or uncooked flour.

 

Why it's wrong: flour and uncooked eggs may contain E. coli, Salmonella or other harmful bacteria.

Solution: Make or mix flour and eggs well. Avoid foods that contain undercooked or undercooked eggs, such as scrambled eggs, homemade mayonnaise, Hollandaise sauce, and eggnog. Do not eat flour (uncooked) or flour containing flour or eggs. Keep dough out of the reach of children, including baking powder. Wash your hands, work area and utensils thoroughly when mixing with flour, cloth and baking powder.

 

 Problem #3: Clearing or picking up food on the table

 

Why it's a problem: Harmful germs can multiply quickly at room temperature.

 

Solution: Safely clean food. You can wash it:

• In the refrigerator,

• In cold water, or

• In the microwave.

Always refrigerate, regardless of the type of marinade you use

 

 

Problem #4: Leave food out too long before refrigerating

 

Why it's a problem: Harmful germs can grow on perishable foods (including meat, chicken, turkey, seafood, eggs, fruit, cooked rice, and leftovers) if you leave them in the refrigerator for 2 hours or more.

Solution: Refrigerate perishable foods within 2 hours or within 1 hour if the food has been exposed to temperatures above 90ºF (such as a hot car). 

Divide meat and large portions of food, such as stews or chili casseroles, into smaller containers to cool quickly. You can put warm or hot food in the refrigerator, as long as they are filled in small quantities that will cool down quickly. 

 

 

Problem #5: Cut fruits and vegetables without washing them first

 

Explanation: - Fruits and vegetables may contain germs on their peels or skins. It is easy to transfer these viruses to fruits and vegetables when you cut or cut them. 

Solution: wash all fruits and vegetables under running water even if you have to clean them. 

Use a clean brush to clean hard fruits and vegetables like melons, avocados and cucumbers. It is not recommended to wash fruits and vegetables with soap, detergent or commercial washing products. Do not use bleach solutions or other harmful products on fruits and vegetables.

 

Problem#6: Not washing your hands

Why it's a mistake: Germs on your hands can get into food and make it dangerous.

Solution: Wash your hands thoroughly with soap and water, for at least 20 seconds. wash hands before, during and after food preparation; before eating; and when you go to the bathroom or change the children's bed.

 

Problem#7: Eating dangerous foods if you can get food poisoning

Why it's bad: Anyone can get food poisoning. But some people can get sick and get worse. This includes:

• Adults aged 65 and over

• Children under 5 years of age

• People who have medical conditions or are taking medications that reduce the body's ability to fight infection and disease (a weakened immune system)

• Pregnant women

 

Solutions: People who may develop food poisoning should not eat:

 Raw or processed animal products (such as meat, chicken, turkey, eggs, or seafood)

 Raw or partially cooked shoots

 Unpasteurized (raw) milk and juice

 Soft cheese (like queso fresco), unless labeled as made from pasteurized milk

 

Problem#8: Putting cooked meat back on a plate with fresh meat

Why it's wrong: Germs from raw meat can spread to cooked meat. 

Solution: always use different plates

 

Problem#9: Taste or hear the food to see if it's still good

Why it's bad: You can't taste, smell, or see the bacteria that cause food poisoning. Eating just a small amount of money can make you sick. 

Solution: Check the shelf life chart to see how long you can safely store food. When it's time, throw it away. 

 

Problem #10: Overcooking meat, chicken or turkey

Why it's a mistake: Washing fresh meat, chicken, turkey, or eggs can spread germs to your sink, countertop, and other kitchen surfaces. These diseases can get into other foods, such as salads or fruits, and make you sick. 

Solution: Do not wash meat, chicken, turkey, or eggs. Smelling them properly will kill harmful bacteria.

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