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[INFOGRAPHIC] Food Poisoning

Food Poisoning

Food poisoning


  1. Wash your hands with soap and water for at least 20 seconds. Also, wash hands during cooking and preparations if you switch from one food to another.
  2. Wash worktops before and after preparing food, particularly after they’ve been touched by raw meat (including poultry), raw eggs, fish and vegetables. Also keep the dining table clean.
  3. Cooking kills bacteria. Use a thermometer to make sure meats are cooked to safe temperatures. For beef and pork, it’s 145 F. For poultry, it’s 165 F.
  4. Keep raw meat away from ready-to-eat foods, such as salad, fruit and bread. Always cover raw meat and store it on the bottom shelf of the fridge, where it can’t touch or drip onto other foods.
  5. If you have cooked food that you’re 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 2 days.
  6. Clean your fridge every week. Throw away leftovers that look and smell suspicious.

 

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