Recommendations for the prevention of food poisoning, "Food Safety Agency of BiH
Home About Us Who are we? Where are we? The bodies of the Agency's activities Agency Employees of the Agency smithfield ma Fees for transportation of employees in the Agency decision on the payment of cash prizes-stimulation Fees for transportation employees of the Agency Assessment and Risk Analysis Health and Food International cooperation Codex Alimentarius INFOSAN Week Consumers laboratories in BiH Tenders Links Contact
Keeping to inappropriate temperatures is one of the main reasons for the emergence of diseases caused by food poisoning. The cooled perishable meat dishes, cooked smithfield ma meat, chicken and potato salad and pasta should smithfield ma be kept in separate coolers in which there are bags with ice or frozen water bottles. Hygiene in the preparation and consumption of food and its proper storage is the only way to make sure that the food is correct and prevent disease. Bacteria quickly smithfield ma develop smithfield ma and reproduce on certain kinds of food than the other. The types of food that are subject to the development of bacteria are meat, poultry, dairy products, eggs, meat products, fish and other seafood. smithfield ma These foods are called very delicate foods. If you are very sensitive to contaminate food with bacteria that cause poisoning and then left in a dangerous zone temperature can cause food poisoning. Bacteria can multiply rapidly when the temperature is between smithfield ma 5 C and 60 C. This is called the temperature danger zone. Make sure that the food be as short as possible in the zone of dangerous temperatures.
Food poisoning is more common in summer and the first reason is that the bacteria are present everywhere in the environment, soil, air, water, as well as in the body of humans and animals. These microorganisms grow faster during the summer months. Most bacteria that cause food poisoning grow rapidly at a temperature of 32 C to 43 C. Bacteria need to develop and moisture, and their growth is even more pronounced when the increased humidity.
Another reason people are supporting the development of diseases related to food poisoning during the summer months. People spend more time outside their homes. Cook out, go on picnics, barbecues and camping out. Security provided by the kitchen, controlled cooking at the right temperature, cooling food properly and washing equipment, usually not available. Fortunately, people are still rarely get sick from food poisoning smithfield ma because most have good immunity that protects them from harmful bacteria in food, but also of other harmful microorganisms in the environment. Consumers can protect themselves at home proper cooling of food and thorough cooking of perishable foods. Given that food poisoning common in summer, consumers need to respect a few simple steps to ensure safer food yourself in the warm months.
The four most important things to remember with regard to proper food hygiene and briefly smithfield ma call them the four Cs: cleaning (Cleaning), cross-contamination (cross contamination), cooling (chilling) Cooking (Cooking). HYGIENE: regularly wash their hands and working smithfield ma surfaces
Unwashed hands are a major cause of food poisoning. Wash hands with warm water and soap before you come into contact with food, after using the toilet, changing diapers and playing with pets; When you eat away from home, look for the source current smithfield ma (safe) drinking water or bring water for preparation and cleaning. It is good to prepare and packaging of dry and wet Kleenex for washing hands and work surfaces. SEPARATION: cross-contamination
Cross-contamination during preparation, baking and serving food is one of the main causes of food poisoning. Carefully wrap raw meat juices from the meat to the portable refrigerator would not come into contact with other foods. Wash the plates, cutlery and cutting boards meat before them again to use for fried food.
Inventories and leftover food should be kept refrigerated or at those temperatures which prevent the growth smithfield ma of colonies smithfield ma of bacteria and the production of toxins. Perishable foods, smithfield ma cooked food and scraps of food, it is imperative to save in the refrigerator as soon as possible. The rest of the cooking should be quickly cooled and then put in the fridge. This can be done in a way that the rest of the cooked food quickly undercooles on some affordable way such as cooling smithfield ma in the sink full of cold water, or by sharing food leftovers into smaller parts, supercooling smithfield ma in the refrigerator for deep cooling for 10 minutes, and then moving Refrigerate at normal temperature cooling. Food is necessary to defrost the bottom of the refrigerator, under cold running water or in the microwave. Before freezing large amounts of food should be partitioned into multiple containers to be frozen as soon as possible. It is important to always look at the declaration on the packaging and any food storage regimes the manufacturer's instructions.
Experts in food safety are consistent with those that food is safely cooked when it is heated long enough and at high enough smithfield ma temperatures to kill all w
Home About Us Who are we? Where are we? The bodies of the Agency's activities Agency Employees of the Agency smithfield ma Fees for transportation of employees in the Agency decision on the payment of cash prizes-stimulation Fees for transportation employees of the Agency Assessment and Risk Analysis Health and Food International cooperation Codex Alimentarius INFOSAN Week Consumers laboratories in BiH Tenders Links Contact
Keeping to inappropriate temperatures is one of the main reasons for the emergence of diseases caused by food poisoning. The cooled perishable meat dishes, cooked smithfield ma meat, chicken and potato salad and pasta should smithfield ma be kept in separate coolers in which there are bags with ice or frozen water bottles. Hygiene in the preparation and consumption of food and its proper storage is the only way to make sure that the food is correct and prevent disease. Bacteria quickly smithfield ma develop smithfield ma and reproduce on certain kinds of food than the other. The types of food that are subject to the development of bacteria are meat, poultry, dairy products, eggs, meat products, fish and other seafood. smithfield ma These foods are called very delicate foods. If you are very sensitive to contaminate food with bacteria that cause poisoning and then left in a dangerous zone temperature can cause food poisoning. Bacteria can multiply rapidly when the temperature is between smithfield ma 5 C and 60 C. This is called the temperature danger zone. Make sure that the food be as short as possible in the zone of dangerous temperatures.
Food poisoning is more common in summer and the first reason is that the bacteria are present everywhere in the environment, soil, air, water, as well as in the body of humans and animals. These microorganisms grow faster during the summer months. Most bacteria that cause food poisoning grow rapidly at a temperature of 32 C to 43 C. Bacteria need to develop and moisture, and their growth is even more pronounced when the increased humidity.
Another reason people are supporting the development of diseases related to food poisoning during the summer months. People spend more time outside their homes. Cook out, go on picnics, barbecues and camping out. Security provided by the kitchen, controlled cooking at the right temperature, cooling food properly and washing equipment, usually not available. Fortunately, people are still rarely get sick from food poisoning smithfield ma because most have good immunity that protects them from harmful bacteria in food, but also of other harmful microorganisms in the environment. Consumers can protect themselves at home proper cooling of food and thorough cooking of perishable foods. Given that food poisoning common in summer, consumers need to respect a few simple steps to ensure safer food yourself in the warm months.
The four most important things to remember with regard to proper food hygiene and briefly smithfield ma call them the four Cs: cleaning (Cleaning), cross-contamination (cross contamination), cooling (chilling) Cooking (Cooking). HYGIENE: regularly wash their hands and working smithfield ma surfaces
Unwashed hands are a major cause of food poisoning. Wash hands with warm water and soap before you come into contact with food, after using the toilet, changing diapers and playing with pets; When you eat away from home, look for the source current smithfield ma (safe) drinking water or bring water for preparation and cleaning. It is good to prepare and packaging of dry and wet Kleenex for washing hands and work surfaces. SEPARATION: cross-contamination
Cross-contamination during preparation, baking and serving food is one of the main causes of food poisoning. Carefully wrap raw meat juices from the meat to the portable refrigerator would not come into contact with other foods. Wash the plates, cutlery and cutting boards meat before them again to use for fried food.
Inventories and leftover food should be kept refrigerated or at those temperatures which prevent the growth smithfield ma of colonies smithfield ma of bacteria and the production of toxins. Perishable foods, smithfield ma cooked food and scraps of food, it is imperative to save in the refrigerator as soon as possible. The rest of the cooking should be quickly cooled and then put in the fridge. This can be done in a way that the rest of the cooked food quickly undercooles on some affordable way such as cooling smithfield ma in the sink full of cold water, or by sharing food leftovers into smaller parts, supercooling smithfield ma in the refrigerator for deep cooling for 10 minutes, and then moving Refrigerate at normal temperature cooling. Food is necessary to defrost the bottom of the refrigerator, under cold running water or in the microwave. Before freezing large amounts of food should be partitioned into multiple containers to be frozen as soon as possible. It is important to always look at the declaration on the packaging and any food storage regimes the manufacturer's instructions.
Experts in food safety are consistent with those that food is safely cooked when it is heated long enough and at high enough smithfield ma temperatures to kill all w
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