I write a food blog. I post recipes and cooking related articles. Something that is not ever mentioned enough is safe food prep practices
I’m not just talking about making sure your pots and pans are clean. Making sure when cooking that pot handles face in rather than out over the edge of the stove. To prevent accidental spilling of boiling liquid. Making sure that kitchen towels and anything flammable is kept away from hot surfaces. Cleaning up any liquid spills to prevent a slip hazard. This is stuff we already know about.
This post is about safe food prep practices. According to the CDC, raw and under cooked meat can make you sick. According to the USDA: Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., if they are not handled properly. So this is obviously important stuff we need to be aware of
So, where do we start? Well, let’s start with the basics. The first thing to do when you walk in the kitchen is to wash your hands properly with soap and water. So many people say “properly” but what does it mean? According to the CDC it means 20 seconds. So, are you supposed to carry a timer with you? Nope, sing Happy Birthday to yourself (if it’s someone’s birthday sing it to them), from beginning to end is 20 seconds
So, now that’s out of the way, let’s move on to food prep. It’s really a matter of separation. Keep raw meat (beef, chicken, pork etc) separate from everything else. Whatever you use to handle the raw meat, do not use it for anything else unless it’s been washed in warm soapy water. That includes knives, spoons, cutting boards, your hands, anything. Also, the old practice of rinsing poultry prior to cooking is not good. When the water stream hits the chicken it splashes, transferring the harmful bacteria to anything it lands on. I know its an old habit, but something we have to change.
When storing food, make sure it’s in a container that won’t leak juices. Make sure that you store food at the correct temperature. It wouldn’t hurt to have a fridge thermometer. They are available at most grocery stores, and have correct temperature bands marked on them, for fridge and freezer. For the fridge, place in a glass of water and put in the center of the fridge, in 12 hrs read what it says. The glass of water is to prevent temperature swings when you open the fridge door. Don’t leave food on the kitchen counter, when marinating, store in the refrigerator till ready
When cooking food, use a temperature probe or thermometer to check for doneness. You can buy leave in thermometers, or use an instant thermometer that you stick in the thickest part of the meat to see if its done. I’ve found that if you cook meat to temperature recommended by the USDA and then allowing it to rest, you will get the most delicious juicy meat on the plate.
It’s not just meats that we need to be aware of. How many times have you seen in the news about contaminated fruits and vegetables. Knowledge is power, so we know about this, and we can do something about it. So rinse fruits and vegetables prior to eating. Just rinsing with plain water is fine. You really don’t know where its been. That goes for rice and dried beans too. Just put in a strainer to the amount you’re going use and rinse under the faucet prior to cooking. This also removes dust and loose particles from the processing
This may sound like a lot. But, these are safe practices in the kitchen. And, with the world we live in today, you can never be too careful. Please feel free to comment, I would really appreciate the feedback