Food Safe in summer 2013
Summer is good time for outdoor cooking. But this is also dangerous time as some bugs can enter in those foods can cause serious illness. Main bugs those causes food poisoning are E.Coli, salmonella and campylobacter. Heat, humidity and often the lack of a sanitized environment all contribute to food poisoning.
Here are some simple steps we can take to avoid this food poisoning:
1. Barbecuing
When you are barbecuing, the biggest risk of food poisoning is from raw and undercooked meat. Always make sure we cook chicken, burgers, sausages and kebabs until they're piping hot all the way through, none of the meat is pink and any juices run clear.
If we are barbecuing for lots of people, we should cook meat indoors and finish it off on the barbecue for added flavor.
If we are barbecuing for lots of people, we should cook meat indoors and finish it off on the barbecue for added flavor.
2. Wash your hands more often
Use hot, soapy water and scrub well. It's the friction that cleans your hands! When you're eating away from home, be sure to pack disposable washcloths and paper towels for cleaning hands and surfaces.
3. Reheating Food
When we reheat food on the barbecue, always make sure it's piping hot all the way through before serving.
4. Cross contamination
Remember to separate your foods and wrap raw meats securely. Always wash the plates or cutting boards that held the raw meat before using it again for cooked food.
5. How to cook Barbecued food properly
Here are some steps:
-- Wait until the charcoal is glowing red, with a powdery grey surface, before you start to cook.
-- Make sure frozen food is properly thawed before you cook it.
-- Turn the food regularly, and move it around the barbecue, to cook it evenly.
-- Check that the center of the food is piping hot.
-- Don't assume that if meat is charred on the outside that it will be cooked properly on the inside.
-- Make sure frozen food is properly thawed before you cook it.
-- Turn the food regularly, and move it around the barbecue, to cook it evenly.
-- Check that the center of the food is piping hot.
-- Don't assume that if meat is charred on the outside that it will be cooked properly on the inside.
6. Store food safely
Keep cold foods cold and hot foods hot. Keep your refrigerator temperature below 41°F. When you are serving foods don't leave them out more than 2 hours.
7. Wash your fruits and vegetables
Always wash the plates or cutting boards that held the raw meat before using it again for cooked food. When you're packing the cooler, wrap raw meats securely to avoid their juices coming in contact with ready-to-eat foods
