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Factors to Ensure Food Safety
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Safety and Sanitation in Cooking, Baking, and Storing Food
Food safety is a huge concern in your kitchen as well as in industrial workplaces such as restaurants and food-processing factories.
Ensure Food Safety
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Observe necessary precautions when storing,
handling, preparing, cooking, and serving food. Observe special
precautions when you handle raw meat, seafood, and poultry.
- Keep food out of the Danger Zone! Keep hot foods hot and cold foods cold.
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Refrigeration at or below 4°C (40°F) slows most bacterial growth.
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Freezing at or below -18°C (0°F) can stop bacterial action completely.
- Refrigeration and freezing do not kill bacteria. Only proper cooking will do that!
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Store foods at the proper temperatures:
- Cold foods should be kept in the refrigerator.
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Foods with protein and mayonnaise should never
be left out more than 2 to 3 hours because bacteria can multiply in the
food.
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Eggs and tuna with mayonnaise are especially
susceptible to bacterial growth when left at room temperature too long.
- Foods that are cooked should be kept hot until serving. Then, they should be refrigerated immediately after the meal.
- Be conscious of the date of purchase as well as the best before date on packaged meat and eggs.
View this video:
Egg Storage
- Keep eggs cold by storing them in their original carton in the coldest section of the fridge, usually near the back.
- Check the "best before" date and use the oldest packages of eggs first.
- Buy clean and uncracked eggs.
Shelf Storage
- Store foods in the coolest cabinets or pantry and away from appliances.
- Check expiry dates on cans and packages, and do not buy damaged or dented cans or packages.