Photo by Jason Briscoe on Unsplash
As cooks and consumers, we should be mindful of the ways in which we prepare and share food at home to ensure the safety and well-being of all. There’s nothing worse than making a delicious meal only for someone to fall ill from poorly prepared food. But if you’re not used to cooking at home, how can you make sure that the food you serve is safe to eat?
The food industry is vigilant when it comes to food safety practices. From strict quality control measures like X-ray inspection systems on the production line to enhanced sanitization for their food packaging systems, every effort is made to ensure the food we eat is safe for consumption. However, the commitment to food safety should not end at the factory. In this article, we will outline three tips to help you introduce the practices of food safety into your home kitchen.
Review Your Refrigerator
The temperature inside your refrigerator should be set at 40˚F or below. This will prevent the growth of bacteria in perishable food items such as meat, dairy, and seafood.
To ensure your fridge remains at this temperature and does not go above it, ensure the door is kept closed as leaving it open for extended periods will cause the temperature to rise. Also, allow hot foods such as leftovers to cool before being stored in the fridge otherwise, they can raise the internal temperature.
Overpacking your fridge can obstruct the airflow inside it. This can cause your food to spoil more quickly. Therefore, it is essential to avoid overpacking your fridge to ensure optimal air circulation and the longer-lasting freshness of food items.
Thaw Safely
When frozen food is thawed the conditions become favorable for bacteria to multiply, especially if it is thawed within 40°F to 140°F. This range is also known as ‘the danger zone’ as bacteria can rapidly multiply at these temperatures increasing the risk of Salmonella, Listeria, and other foodborne illnesses. Instead proper thawing methods like the ones listed below should be used:
- Thaw food in the fridge: This is one of the safest ways to thaw food as it keeps it at a consistently cold temperature, minimizing the risk of bacteria growing.
- Under cold water: Thawing food under cold running water ensures a continuous flow of cold water, keeping the food item within a safe temperature range and preventing bacterial growth.
- Defrost in a microwave: Due to its rapid heating, food can be thawed quickly, thereby minimizing the amount of time the food spends in the danger zone.
Once food is thawed, bacteria can begin to multiply, increasing the risk of contamination. It is advisable not to refreeze thawed food. However, when this is necessary, the food should be cooked before refreezing to destroy any bacteria or pathogens in it.
Check Food Labels
The labels on food packaging can help you to consume your food items safely. Most food packaging contains information on how to store a product to ensure its longevity and freshness as well as the time period in which it can be safely consumed after opening.
Expiry or use-by-dates should also be adhered to as they indicate when a food item will begin to degrade in quality and freshness, therefore, consuming these items after these dates can pose a risk to your health.
Follow these tips to ensure the food in your home remains safe and enjoyable for your whole family.