The 4 C’s of Food Safety and Hygiene
The Four Cs Of Food Hygiene:
Many individuals believe that sickness and diarrhea are caused by food poisoning acquired outside the home. In fact, the majority of food poisoning happens at home as a result of poor kitchen hygiene, with germs from raw foods (meat, poultry, eggs, fish and seafood, raw fruit and vegetables) being transferred to kitchen surfaces or other foods when preparing meals, or food not being adequately cooked.
Follow the four Cs of food safety at home to avoid food poisoning: Cross-contamination, cleaning, cooking, and chilling are all things to consider.
Cross-contamination is one of the most common causes of food poisoning. This occurs when hazardous bacteria on one item are transferred to other foods by unintentionally, commonly through the use of a person's hands or kitchen utensils. However, these health hazards are easily avoidable:
Before contacting food, and shortly after handling raw food (e.g., meat, eggs), handling bins, touching pets, or going to the bathroom, wash your hands with soap and clean water.
Cross-contamination can be avoided by using Dettol Hand Soap. Simply hold out your hands and antibacterial soap will be automatically administered.
- After preparing meals, clean and disinfect all surfaces quickly
- Use separate colored chopping boards for raw and cooked foods
- To keep germs out, cover food or keep it in sealed containers. Store and prepare raw foods separately from cooked and ready-to-eat items
- Pets and animals should be kept away from the food preparation and eating areas
Decontaminate goods in the proper manner and at the appropriate time to eliminate hazardous bacteria and prevent them from spreading to food
Before using, make sure all utensils and equipment are completely clean
Clean and disinfect frequently touched items such as taps/faucets, cupboard handles, and switches on a regular basis
If feasible, use paper towels or disposable cloths; if you must reuse cloths, make sure to disinfect them between tasks (and don't reuse the same cloth elsewhere in the environment)
To destroy the dangerous microorganisms that cause food poisoning, fully cook meat. Insert a knife into the thickest portion of the meat to see whether it's done; there should be no pink meat and any fluids should run clear. If you're reheating food, make sure it's hot all the way through, and don't reheat it more than once.
The growth of dangerous germs is slowed when meals are kept chilled (0–5°C, 32–41°F) or frozen. Always check your food's box for storage directions and the "use by" date. If you have any leftovers, cover them and store them in the fridge or freezer within two hours of cooking, when they have completely cooled. If required, divide them into smaller containers to speed up the cooling process.
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