Hygiene and food safety are critical aspects of food preparation and consumption. Unsafe practices in food handling, packaging, and storage can lead to foodborne illnesses, which can have serious health consequences. Therefore, it is essential to adopt good hygiene practices and precautionary measures when preparing food at home. This article explores some of the hygiene issues that should be noted when making food at home and the steps to avoid food safety problems.
Cleanliness is critical when preparing food, and it should start with the cook. Ailments such as flu, common cold or diarrhoea can affect the food. Therefore, the cook in the kitchen has to be in good health before they start making the food. A wardrobe with clean clothes, an apron, and hair tied back can keep the kitchen hygienic. Wash hands with warm water and soap. Hands should be washed and sanitized thoroughly, especially before preparing food, after touching the garbage, after coughing or sneezing, and after using the bathroom, and after touching raw meat.
The utensils used to prepare the food must be properly cleaned and sanitized to remove any bacteria or germs that may have accumulated previous to the next use. Dirty utensils and cutting boards can harbor bacteria such as salmonella and E. coli, among others. Therefore, use a mixture of warm, soapy water to clean them, and dry them using a clean towel. Disinfectant spray or bleach solution with 1 part bleach and 9 parts water can kill bacteria on surfaces, including the kitchen countertops, sink, fridge, and stovetop.
Raw meat and poultry can pose a significant risk of food poisoning if not prepared and cooked properly. The microbes from the raw meat and poultry can affect other foods, lead to cross-contamination, and cause foodborne illnesses. Therefore, store raw meat and poultry separate from ready-to-eat food and cook to the correct temperature to kill harmful bacteria. Use a meat thermometer to make sure the meat reaches the right temperature. For example, beef, pork, lamb, and veal should be cooked to a minimum internal temperature of 145°F, while poultry should be cooked to an internal temperature of 165°F.
It is essential to practice good hygiene when preparing fruits and vegetables. Washing them with cold water can remove dirt and debris, but it is not enough to remove harmful bacteria. Use a vegetable brush to scrub and rinse under cold running water to eliminate any lingering bacteria, especially if eating them uncooked. Further, be cautious with packaged greens and pre-cut fruits, and ensure they are not past their expiration dates.
Food storage is another critical aspect that needs to be handled with care. Store all food in airtight containers at appropriate temperatures. Foods that require refrigeration should be maintained at 40°F or below in the fridge, and foods that require freezing should be stored at 0°F. Discard the food that has expired, and remember that freezing does not kill bacteria.
Summing up, following good hygiene practices can prevent foodborne illnesses and avoid food safety problems. Therefore, it is essential to keep the kitchen and utensils clean and practice hand hygiene before and after handling food. Cook meat and poultry to the appropriate internal temperature, and avoid cross-contamination of raw meat with other foods. Wash fruits and vegetables with a vegetable brush, and store food properly, especially in the fridge and freezer. By adopting these hygiene practices, you can enjoy safe and healthy food at home.