Food safety
Food is our power house to live. If our food is not suitable for eating then it may lead us to diseases. Thus there are no alternative but safe foods. But to ensure safe food you should know the ways and process to get secured food or keep your food safe. Knowing about safe food is necessary as foods that look apparently safe might be not safe. We are expanding our helping hand to you. Here are some instructions for you. If you follow these it is expected you will be able to keep yourself free from adulterated foods which will relieve you from instances like food poisoning. Shop your food being conscious: When you are buying foods abide the followings- - Be sure about food’s quality seeing State/Federal inspection labels especially while you are buying meat or poultry products and read out safe handling labels on packaged foods.
- Look for expiry date of refrigerated and frozen foods.
- Bag every food category separately such as meats, poultry and seafood. Also bag household products separately.
- Avoid buying leaky, swollen or torn packages and without wasting time keep your perishable foods in the refrigerator.
Proper ways to defrost frozen foods and cooking: It is not good to defrost probable unsafe foods at room temperature. Before the centre is defrosted the surface temperature of the food can be well above 40º for an extended period. It will save you from disease producing bacteria. Cooking kills disease producing bacteria. Any types of meat demands special attention and heats for cooking. Cook meats until the juices are clear. if you have a meat thermometer ensure cooking beef a minimum of 150ºF, pork 160ºF, and poultry 165ºF. Cook until there is no pink left. If the surface is thoroughly cooked Steaks and roast beef can be eaten with a pink center. Many take raw egg products such as homemade egg but it may because diseases thus eat only cooked or pasteurized egg products. Other requirements like Sanitize: Cleanly arrange your cooking elements avoiding any kind of contamination. Keep your hand clean without making contact with mouth, nose or other parts of your body. Keep your kitchen neat and clean. If possible use different cutting board for raw meats, fish and curry. If not possible use same one after sanitizing. Store your raw and cooked foods in refrigerator differently. Don't use the same plate, knife or fork to pick up cooked food that was used to prepare or transport the raw product. Keep your all towels and apparatus clean and use these separately specially for removing meats or fishes juices. Serving and what about leftovers: Serve foods using sanitized plates, bowls, glasses and utensils. Keep your food covered for a short time and don’t let foods for several hours on the table or in microwave waiting for any members of your family. After taking food preserve your food in refrigerator. If you have excess leftover then divide the amount into some small amount and then put these in refrigerator in shallow containers. Large container with food takes more time to grow cold which easily causes bacterial growth. Serve leftovers after reheating. Reheating will kill bacteria which grows normally from140ºF to below 40ºF in refrigerator during cooling process.
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Food safety 
