Here are six tips to help prevent bacteria from flourishing in the meat dish, cream dessert or delicious potato salad.
From the store to the kitchen
Mathygiene begins at the store or where you buy your foods. We take it as a matter of course that the food sold is of good quality and that all hygiene rules are complied with both at the manufacturer and at the store. But to be on the safe side, you should make some smart reviews so that you get the most secure food at your home:
- In the fresh food dish, choose foods that look fresh and smell fresh.
- Whole fish should have clear eyes and not be slimy.
- Chicken should be cooked at the right temperature, so ask to split the bird before you finally buy it. Then you’ll see if it’s crawled.
- Choose eggs, cheese and milk that are well within the shelf life, and choose fruits and vegetables that look undamaged and fresh.
- Do not buy canned dumplings, it can be a bad sign.
- Should you have freezer items, you should shop these last so they do not tink into the store. Pack freezer and refrigeration in your own bags, and dry goods and non-refrigerated products in your own bags. Then you keep the cold in the cooler.
- Travel right home with your food and pack in a refrigerator immediately. This is especially important in the summer, but no food is good at standing in room temperature midwinter either.
The first rule is to keep the food clean both on the kitchen counter and when it is to be eaten. Remember to wash your hands thoroughly before starting work, whether it’s making carbs from scratch or blending juice to the kids.
All cooking should take place in a clean environment, and be careful that the ingredients you bring are fresh and well within the “best before” date.
Remember to keep raw and cooked separately. Raw vegetables should not be cut on the same litter or with the same knife you just used for meat or fish. If you do not have your own fries and knives for the vegetables, wash your equipment well between the preparation of the different foods.
During the meal
When you’re ready to eat your food, it’s also important to be clean. Remember that the bacteria are massaged at room temperature, so clean hands are an advantage!
At home it is a matter of course to wash your hands before the meal. If you are eating, for example on a picnic or on the go, it is advisable to have plenty of wet wipes and wipes.
On road trip
If you have not already done so, invest in a cooler bag. It does not have to be a Rolls Royce model with battery powered engine, a regular one with cooling elements is good enough. What matters is to store all the easy food in the bag, like meat, fish, egg dishes and milk dishes.
For an item that lasts for a long time: Freeze a one and a half liter milk carton with water, seal it well with tape and put the bottom of the cooler bag.
Try to plan the packing so that you have to eat first, end up on top. Then you do not have to mess around, while the food you will eat later stays better.
Feel free to have your own cooler bag for drinks, because most people need to drink more often than food.
If you’re going out to the woods and fields, and it does not suit having a cool bag, you should base yourself on foods that are not as perishable. Choose bread, crispbread, peanut butter, dried fruit, dried meat, etc.. , and cook dinners based on dry rice and pasta. Soups and dry milk are also useful.
Remember that hand hygiene is also important here! Bring a soap that you can use to both wash and wash after food is eaten.
In bacterial residues, the bacteria germinate well.
After the meal
It often happens that food is left after a meal, and it is economically and environmentally friendly to save on the remains. But to avoid overgrowth of bacteria, think about hygiene here too.
Hot food to be stored must be quickly cooled and packed well in clean packaging. If you let a casserole stand uncovered on the kitchen counter and cool off yourself, it will be a long period of time when the bacteria are properly bolts and propagates. The result may be illness. Then put hot dishes in cold water bath, cover and change water often to make it cool.
Put in the freezer or refrigerator, depending on how long it is until you use it again. Salad residues can be packed in plastic box and adhere to the day afterwards.
Have the vegetables lay until raw fish or raw meat on the dish, like with sushi or carpaccio, the vegetables must be discarded.
Hot vanilla sauces, cream soups and egg creams are a particularly popular breeding ground for bacteria, so they must be treated especially hygienically and carefully – and cool – if you need to save it.
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