First, to preserve the safety code of practice
Maintain the temperature at low temperatures to preserve the right to food can reduce the bacteria growth and cross-contamination crisis. Have a few simple rules.
Appropriate packaging and storage of meat at the bottom of the refrigerator to avoid food gravy droplets in the other, the raw meat, poultry and seafood packaging, respectively.
To determine the temperature of the refrigerator at 4 degrees Celsius to maintain the temperature in the freezer at -18 degrees Celsius.
Consumption should be completed within 2-3 days or frozen products.
Please refrigerator or microwave will thaw frozen meat; cooked immediately after thawing.
Should always use hot soapy water to clean the surface of the refrigerator.
Second, food safety rules to deal with
Bacteria can be transmitted by including the following, counter surface conditioning, animals, raw food and cooked food to spread. These cross-contamination is a common family, the source of food poisoning. Comply with the following basic principles can reduce cross-contamination:
Use different knives, plates, chopping boards or utensils to handle raw food and cooked food; if you are using the same apparatus, it should be before use
Wash with soapy water and hot water; definitely should not be dressed up to cook raw meat on the plate.
Pickled meat, seafood and poultry should be used when a covered non-metallic containers, and on the refrigerator.
Before handling food, we must warm soapy water and; and soap with warm water to clean all food contact surfaces.
When you feel sick or uncomfortable, please let others handle food properly.
Third, food safety rules for cooking
Cooking is to avoid food poisoning is an important step, bacteria can be killed quickly by high temperature. Please remember:
Bovine meat, sausages, vol barbecue pork and chicken should be cooked to at least 75 degree Celsius Product Center is no longer pink and juices run for transparent.
Steak and barbecue can be cooked whole three minutes, because the bacteria only the surface of the meat block; generally do not recommend eating raw meat is.
Cooked food should be refrigerated immediately after, or in the refrigerator within two hours of cooking.
Leftover cooked meat should be heated to above 75 degrees Celsius.
