Many food safety regulations are geared towards restaurants and commercial kitchens, but what you do in your own home can have a deep impact on your health as well. There are several food safety rules that you need to know in order to keep you and your family safe.
For food safety, it is important to be aware of the temperature danger zone. Food kept in the refrigerator should be at 40 degrees F or below. If food reaches a temperature above 40 degrees F and below 140 degrees F, it is in the danger zone, which is the ideal temperature for bacteria to grow rapidly.
Are you guilty of leaving meat out on the kitchen counter to marinate? Well, there’s a time limit for that, which goes for properly defrosting food as well. Chances are that after two hours, it has entered the temperature danger zone.
From keeping tools and cooking equipment clean to organizing your refrigerator in the proper order, the kitchen is a dangerous place, but we have you covered. Read on for more of these tips and learn how to keep you and your family foodborne illness free!
Washing your hands before you prepare food is one of the most important rules. Wash your hands in warm soapy water for at least 20 seconds before handling food. Hands can carry many different kinds of bacteria that you can transfer to your food. Be sure to wash hands before you prepare food and in between tasks, such as working with raw meat and then working with fresh foods. Also, wash hands after touching your body, hair, and face.
Check Refrigerator Temperature
Cold slows the growth of bacteria. The best temperature for your refrigerator is below 40 degrees F. Be sure to get a refrigerator thermometer and make sure that your fridge is constantly at this safe temperature.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
This post was originally published on July 31,2014