The Must Follow Food Safety Tips

It’s awesome if you’re cooking for yourself on a regular basis, but there are some specific food safety tips to follow to make sure that you’re doing it correctly. No one likes a bout of food poisoning, and according to the Centers for Disease Control 76 million Americans get sick from food each year. Here are some tips to keep in mind.

Make Sure Your Refrigerator is Cold Enough

One of the best things you can do to prevent the growth of bacteria on food is to keep it cool. Set your refrigerator for 40 degrees fahrenheit or cooler to make sure that it’s doing its job most effectively.

Handle Meat Safely

You should be washing your hands before and after handling raw meat. When you store it in the refrigerator before it is cooked, always store it on the bottom of the refrigerator so that the juices won’t drip out and land on other food. Also be sure to wrap it tightly to avoid and dripping to begin with.  When you use a cutting board to slice up raw meat, always thoroughly wash it before you use it again for anything else.

Marinate Carefully

When you are marinating meat it should always be done in the refrigerator, not on the kitchen counter. While it’s a shame to throw away all that good sauce, you should always toss the marinade after raw meat has been in it, and never reuse it. If you need to thaw meat that should always be done in the refrigerator as well.

Know What to Look For

Even when you’re not using a meat thermometer there is plenty for you to pay attention to to get a good idea about when meat is done cooking. For one thing steam will generally rise from food when it is done. When you can see juices running out of the meat and poultry, they should be clear. If the juices are still red then it’s a good sign that the meat is not done cooking.

Poultry and pork must always be completely white inside, any pinkness means it needs to cook a bit longer. When it comes to shellfish, it should turn opaque when it’s done and flake easily when you fork it. Eggs that are fully done will be opaque in the white area and solid in the yolk. Many people of course prefer their eggs runny, but it’s just something to be aware of.

Clean Up Properly

When you are washing your hands and cleaning up after handling raw food, be sure to use paper towels that are thrown away after each use instead of using hand towels that can trap bacteria. Change out your sponges frequently, and to zap them of bacteria you can even microwave them for a minute. After food has been prepared, follow a two hour rule about when it’s time to pack it up and put it in the refrigerator. Anything perishable is safe for about two hours and then is best put into the cold, or else thrown away.