Parties, family dinners and other gatherings where food is served are all part of the holiday of the holiday. But joy can change in misery if your foods do or others.
Typical symptoms of food disease, also known as food poisoning, are vomiting, diarrhea and flu symptoms that can start anywhere from hours to days after eating contaminated foods or drinks.
Symptoms are usually not long lasting in healthy people-a few hours or a few days-and usually disappear without medical care. But food disease can be serious and even life -threatening to anyone, especially those who are most at risk:
- elderly
- infants and young children
- pregnant women
- People with diabetes, HIV/AIDS, cancer or any condition that weakens their immune system
- People taking drugs that suppress the immune system. For example, certain drugs for wolf, psoriasis and rheumatoid arthritis
The fight against bacteria, viruses, pests and other infectious substances in food supply is a high priority for the US Food and Drug Administration. And you play an important role in safe food handling practices at home. The good news is that the exercise of four basic food safety measures can help prevent food disease.
1. Clean:
The first rule of safe food preparation at home is to keep everything clean.
- Wash hands with warm water and soap for 20 seconds before and after handling any food. To help you remember, it takes about 20 seconds to sing “Happy Birthday” twice.
- Wash food contact surfaces (cutting panels, dishes, utensils, benches) with warm, soapy water after preparing any food object and before you go to the next item.
- Rinse the fruits and vegetables well under cool running water and use a production brush to remove the surface dirt.
- Do not rinse raw meat and poultry before cooking. Washing these foods makes it more likely that bacteria will spread to areas around the sink and benches.
2. Separate:
Do not give the bacteria the opportunity to spread from one food to another (intersecting infection).
- Keep raw eggs, meat, poultry, seafood and juices away from foods that will not be cooked. Take this precaution while shopping in the store when storing in the refrigerator at home and in the preparation of meals.
- Consider the use of a cutting boat only for foods that will be cooked (such as raw meat, poultry and seafood) and another for foods that will not be cooked (such as raw fruits and vegetables).
- Keep the fruits and vegetables eaten separately from other foods, such as raw meat, poultry or seafood – and by kitchen utensils used for these products.
- Do not put cooked meat or other food ready to eat on a unwashed dish that has kept any raw eggs, meat, poultry, seafood or juices.
3. Cook:
The food is safely cooked when it reaches high enough internal temperature to kill harmful bacteria.
- The color is not a reliable indicator of similarity. Use a food thermometer to make sure that meat, poultry and fish are cooked at a safe inner temperature. To check a turkey for safety, insert a food thermometer into the interior of the thigh and the wing and the thicker part of the breast. The turkey is safe when the temperature reaches 165ºF. If the turkey is filled, the filling temperature should be 165ºF. (Please read for more indicators about filling.)
- Bring sauces, soups and soups to a rolling boiling during rehearsal.
- Cook the eggs until the yolk and white are stable. When making your own egg or other recipe you call for raw eggs, use pasteurized eggs, liquid or frozen pasteurized eggs or egg whites.
- Do not eat uncooked biscuit dough, which may contain raw eggs and raw flour.
4. Cooling:
Cool food quickly because harmful bacteria grow rapidly at room temperature.
- Cool the remains and take -off foods – and each Type of food to cool – within two hours. This includes pumpkin pie!
- Set your refrigerator to or under 40ºF and the freezer to 0ºF. Check both magazines with a device thermometer.
- Never defrost food at room temperature. Foods can be safely expressed in the refrigerator, under cold running water or in the microwave. Foods that were thawed in cold water or in the microwave should be cooked immediately.
- Leave the right time to defrost food properly. For example, a 20 -pound turkey takes four to five days to completely thaw when it was fridge.
- Do not try food that looks or smells questionable. A good rule to follow is, when you doubt, throw it away.
- Residues should be used within three to four days.
Bonus Tip: Use filling care!
- Whether cooked inside or out of the bird, all filling and dressing must be cooked at a minimum temperature of 165ºF. For optimal safety, it is recommended to cook your filling in a saucepan.
- The filling must be prepared and filled in Turkey immediately before it is placed in the oven.
- Mix the wet and dry ingredients for the filling separately and combine just before using.
- Turkey must be filled loose, about 3/4 cup filling per kilo of turkey.
- Any additional filling should be baked in a fat saucepan.
