As the saying goes, "illness enters through the mouth". During the festival season, it is especially important to prevent food poisoning, and one must be careful with food from purchase, cooking to consumption. The 10 pieces of advice below are simple and practical. 1, Purchase.
If you are buying perishable food and the time it takes to get home exceeds one hour, you must bring a cooler with ice to keep the food at a low temperature. 2, Thawing.
The turkey in the refrigerator must have enough time to thaw. Do not let the thawed water drip elsewhere or into other foods. It is best to place the food that needs to be thawed on a plate, cover it with a napkin, and let the napkin absorb the thawed water. 3, Prevent contamination.
Before and after cooking with raw meat, poultry, and seafood, wash your hands thoroughly with soap for at least 20 seconds in warm water. Dry your hands with a paper towel to prevent bacteria from remaining on your hands.
4, Stuffing.
Do not put raw stuffing in the turkey, as the cooking temperature may not be high enough to cook both the turkey and the raw stuffing thoroughly. You can cook the stuffing first and then put it in the turkey to avoid it being undercooked. 5, Temperature.
To ensure that the meat is fully cooked, insert a cooking thermometer into the thickest part of the meat; the temperature must not be below 180°F. Wash the thermometer after each use. 6, Keep it clean.
To prevent cross-contamination between foods, clean and disinfect all kitchen surfaces with a disinfectant and paper towels, such as refrigerator handles, cabinet handles, and light switches. 7, The dining table.
Use paper towels, not dishcloths, to wipe the table. Dishcloths can harbor dirt and bacteria even after washing.
8, Eating.
If it is a buffet, the temperature of the dishes should be kept above 140°F. Cold dishes should be served cold or kept on ice before being brought to the table. 9, Wash dishes.
After washing dishes, wipe them completely dry with paper towels to prevent bacterial growth. 10, Leftovers.
Leftovers should be put in the refrigerator within two hours after cooking. It is best to store them in not-too-deep containers so they cool down faster.