Food safety issues in the country are always so shocking, don't assume that cooking at home is always reliable. If food is contaminated by certain pathogenic bacteria or pathogens, it may cause foodborne diseases, leading to food poisoning, and in severe cases, it can even be fatal. Anyone can be "attacked" by foodborne diseases, especially pregnant women, children, the elderly, and people with weaker immune systems. Let the FDA (U.S. Food and Drug Administration) teach you step-by-step how to handle food safely.
Step 1: Clean Hands and Kitchen Utensils
Bacteria can be left everywhere in the kitchen, including cutting boards, tableware, stoves, cabinets, and ingredients. So before cooking, complete the following steps:
Wash your hands with warm water, apply soap or hand sanitizer, and scrub for at least 20 seconds, especially after you have just touched pets, changed a diaper, or used the restroom.
After handling one type of ingredient, rinse cutting boards, plates, knives, etc. with hot water.
Clean kitchen surfaces with paper towels. If you use a dishcloth, remember to wash it frequently with hot water.
Wash the surfaces of vegetables and fruits with tap water, including those that need to be peeled.
Also clean the surface before opening canned food.
Step 2: Store Raw Meat Separately
When handling raw meat, poultry, seafood, and eggs, cross-contamination is particularly likely to occur. Keep them completely away from food you are about to eat. To prevent cross-contamination, keep in mind:
Store raw meat, poultry, seafood, and eggs separately, whether you are shopping in the supermarket (letting them lie in a corner of the shopping cart), placing them in a separate bag after checkout, or designating a separate space for them in your refrigerator at home.
Prepare a separate cutting board for them; never use a cutting board for vegetables and fruits to handle raw meat.
Do not place cooked food on plates or bowls that have just held raw meat.
Do not reuse marinade that has been in contact with raw meat, unless it has been boiled beforehand.
Step 3: Master the Correct Cooking Temperature
Only when the internal temperature of the food reaches a certain point can bacteria that easily cause foodborne diseases in the food be eliminated. To ensure safe cooking, do the following:
Use a food thermometer to measure the internal temperature of the food, choosing several different points to measure to avoid uneven heating.
Cook the food thoroughly. Judging whether food is cooked by its color is not scientific.
When using a microwave to heat, stir and turn the food to ensure even heating.
When heating sauces, be sure to bring them to a boil.
Step 4: Refrigerate Food Promptly
Cold temperatures can inhibit the growth of harmful bacteria. Do not overstuff the refrigerator; ensure that cold air can circulate inside. The temperature of the refrigerator compartment should be kept below 4.5°C, and the freezer compartment below -17°C to effectively reduce the risk of foodborne diseases. The correct way to freeze food is as follows:
Purchase raw meat, poultry, seafood, and eggs and freeze or refrigerate them within two hours. If the room temperature is above 32°C, freeze or refrigerate them within one hour. Do not thaw food at room temperature. You can choose to thaw it in the refrigerator, in cold water, or using the microwave's defrost function. Food thawed in cold water or in the microwave should be cooked and eaten immediately.
Place leftovers in shallow containers before putting them in the refrigerator, as this allows them to cool more quickly.
Regularly clean out expired food from the refrigerator.