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Wednesday, March 19, 2014

How To Reduce Risks Of Food Poisoning At Home








If you have ever had food poisoning, you will know how unpleasant it can be, even for a fit and healthy person. Some times food poisoning can cause serious illness or even death. Most people assume that food poisoning comes from restaurants, cafes or fast food outlets, but according to the Food Standards Agency (FSA), but you are just as likely to get ill from food prepared at home. Follow these tips to reduce the risks of food poisoning at home:- *-- Use Separate Chopping Boards:- Use separate chopping boards for raw food and ready-to-eat food. Raw foods can contain harmful bacteria bacteria and spread very easily to anything they touch, including other foods, worktops, chopping boards and knives. *-- Keep Raw Meat Separate:- It is especially important to keep raw meat away from ready-to-eat foods such as salad, fruits and bread. This is because these things would not be cooked before you eat them. so any bacteria that gets on to the foods would not be killed. *-- Store Meat On The Bottom Shelf:- Always cover raw meat and store it on the bottom shelf of the fridge, where it can not touch other foods or dip onto them. *-- Cook Food Thoroughly:- Cook food thoroughly and check that it is piping hot all the way through. Make sure, poultry, burgers, sausages and kebabs are cooked until steaming hot, with no pink meat inside. *-- Keep Your Fridge Below 5 Degrees C:- Keep your fridge temperature below 5 deg C. By keeping food cold you stop food poisoning bugs growing. *-- Cool Leftovers Quickly:- If you have cooked food that you are not going to eat straight away, cool it as quickly as possible (within 90 minutes) and store it in the fridge or freezer. Use any leftovers from the fridge within two days. *-- Respect 'Use-By' Dates:- Do not eat food that is past its 'use-by' date label. These are based on the scientific tests that show how quickly harmful bugs can develop in the packaged food. *-- Wash Worktops:- Wash worktops after and before preparing food, particularly they have been touched by raw meat, including poultry, raw eggs, fish and vegetables. you do not need to use antibacterial sprays: hot soapy water is fine. *-- Wash Dishcloths:- Wash dishcloths and tea towels regularly and let them dry before you use them again. Dirty, damp cloths are perfect place for bacteria to breed.

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