10 ways to avoid spoiled food in the summer
Fresh and varied food, outdoor dining with family and friends makes summer dining so enjoyable. However, this is also the time when many food poisoning cases occur.
Bacteria in food multiply more rapidly in hot, humid weather. Most home kitchens are not designed to safely store large amounts of food.
Furthermore, cooking and eating outdoors, during camping trips, also contains many risks, when refrigerators and hand washing facilities are not available.
Don't let food poisoning ruin your summer and your family's by following these steps to keep food fresh and safe!
Adjust the storage temperature
The refrigerator compartment should be kept below 5°C.oC and freezer from -15 to -18oC, the cooler should use clean ice or dry ice bags. Raw meat and vegetables should be stored at 5oC or lower for longer freshness.
Quick storage after purchase
Frozen or hot foods should be brought home promptly in storage containers after purchase.
Holdhot food
If you don't want your food to cool down immediately, keep it at 60°C.oC or higher. Heat evenly until steaming (above 75oC) or boiling.
Don't wait for food to cool completely before putting it in the refrigerator.
Once the food has stopped steaming, put it in the refrigerator as soon as possible. First, cool it quickly by immersing the food container in cold water or ice.
Divide food into small portions and store in shallow containers so they cool faster.
Toprivateraw and cooked food
Bacteria from raw meat can get into cooked food and cause food poisoning. Store raw meat at the bottom so juices don't get on other foods.
Do not use the same cutting board for raw and cooked foods. If you do, wash it thoroughly between uses. Wash your hands thoroughly after handling raw meat.
Defrosting food
Unless the food is designed to be cooked while still frozen (see instructions printed on the packaging), make sure that the food is thawed evenly inside and out, and on all sides, before cooking.
Don't overcrowd the refrigerator.
Inside the refrigerator, there should be spaces for air circulation to create efficiency when cooling.
One tip to save space in your refrigerator when you're stocking up on food for a crowd is to store drinks in coolers and save the empty space in the refrigerator for food.
Store leftovers safely
Store leftovers in the refrigerator and eat them within 3-5 days. If you don't plan to eat them within 3-5 days, store them in the freezer.
Know when to quit
Don't eat food that has been out of the fridge for more than four hours - especially cooked meats, seafood, rice and pasta.
Avoid giving food to others if you are not feeling well.
If you have diarrhea, vomiting, sore throat with fever, fever, jaundice, or skin infection, avoid handling, serving, or preparing food for others. If this condition persists, see a doctor.