The Comprehensive Guide To Eating Clean And Safe
We love food but as much as we don’t want to admit it, there are a lot of nasty things going on behind the scenes before it finally gets to our dining tables.
Pathogens can break their way in during the food’s journey from the farmhouse all the way to our kitchen and when we’re not careful, it can lead to foodborne illness. Not appreciated when you all wanted was to enjoy your perfectly shaped omelet! And especially, when you’re following the “Planet-friendly Diet” and trying your best to be healthy.
We’ve laid down all you need to know to eat clean, stay food safe and steer clear of sick days. Learn these guidelines before venturing into the kitchen!
1/Wash Hands Properly
Before and after handling food, using the washroom or changing your kids’ diapers, wash hands with warm soapy water for at least 20 seconds. After preparing each food item, wash countertops with warm soapy water.
Before handling fruits and vegetables, wash them under cool drinkable water. Use a vegetable scrub brush on produce that has a firm skin such as carrots, potatoes, melons, and squash.
If you use reusable grocery bags frequently (and you really should), wash them after carrying raw meat, poultry, fish or seafood. If you’ve used utensils to handle raw food, don’t use them again until you’ve cleaned them thoroughly in the dishwasher or in warm soapy water.
Clean your kitchen surfaces regularly with paper towels and cloth towels. Wash the latter often in the hot cycle of your washing machine. To kill those germs for sure, use a bleach solution. Mix 5 mL (1 tsp) of household bleach to 750 mL (3 cups) of water in a labeled spray bottle.
3/Never Mix Raw Meat With Others
Be careful when handling raw meat to avoid cross-contamination:
- Refrigerator – Place raw meat, poultry, fish and seafood on the bottom shelf so raw juices won’t drip onto other food.
- Cooking – Cut and prepare raw meat, fish, and poultry on a cutting board separate from that used to cut vegetables, fruit or other foods. Never leave raw meat, poultry, fish, seafood or leftovers out on the counter for longer than two hours.
- Eating – Use a clean plate for cooked meat, poultry, fish or seafood. Avoid consuming any raw or lightly cooked eggs or egg products such as cookie dough or cake batter.
4/Cook The Right Way
Cook raw meat, poultry, and seafood to a safe internal temperature. You can do this by removing them from the heat and inserting a digital food thermometer through the thickest part, all the way to the middle and not touching any bones.
Bring gravies, soups, and sauces to a full rolling boil and stir during the process. Food that has been defrosted in the microwave should be cooked right away after thawing.
When you have leftovers, place in shallow containers and refrigerate as soon within two hours.
5/Know The Rules Of Your Fridge
- Temperature – Set fridge to 4°C (40°F) or lower and freezer to –18°C (0°F) or lower. This will keep food out of the temperature danger zone, between 4°C (40°F) and 60°C (140°F), where bacteria can grow quickly. You can check the temperature in your fridge using a thermometer.
- Storage – Store cut fruits and vegetables in the fridge. Always store eggs in their original carton. Don’t pack your fridge with food — cold air must circulate to keep food safe.
- Defrosting/Freezing – Defrost raw meat, poultry, fish or seafood in the refrigerator, in a microwave or immersed in cold water. Don’t refreeze thawed food!
- Marinade – Marinate meat in the fridge, not the counter. Don’t use leftover marinade from raw food on cooked food.
We love food and genuine lovers that we are, we ought to learn how to deal with its vulnerabilities. Because here at Whistler Fitness Vacations, it’s all about feeling good physically and mentally before anything else.
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