FOOD SAFETY
Every year Number of calls is coming to the poison centers regarding suspicion of food poison.
People prepare special meals during holiday to make their loved one feel good and for thanksgiving, but unfortunately it becomes risky.
If you take some safety measures while preparing food, you can prevent food poisoning and make sure the food item the safer one and delicious as well. Read More..
PREPARE
COOK
If you are to cook turkey with stuffing, let the stuff be done before start cooking and make the stuffing till it reaches 165°F. (Internal temperature)
Know More Food Safety Training Courses Click Here....
See Also: Nebosh in Saudi Arabia | Safety Course in Jubail | Nebosh Training in Riyadh | Food Safety Course
Every year Number of calls is coming to the poison centers regarding suspicion of food poison.
People prepare special meals during holiday to make their loved one feel good and for thanksgiving, but unfortunately it becomes risky.
If you take some safety measures while preparing food, you can prevent food poisoning and make sure the food item the safer one and delicious as well. Read More..
PREPARE
- Wash well your hands, kitchen platform, chopping board, vessels used for cooking, before and after handling with uncooked food items and before touching any other food items. (like meat/ poultry/ eggs etc. may cause and spread some harmful bacteria)
- Make use of microwave oven / cold water in order to defrost the meat / poultry item.
- Never thaw / marinate these kind of food items into the counter
- Cook them once thawing.
COOK
- Utilize food thermometer for checking meat, whether it is well boiled enough to kill hazardous bacteria.
- Turkey should be cooked till it reaches 165° F.
If you are to cook turkey with stuffing, let the stuff be done before start cooking and make the stuffing till it reaches 165°F. (Internal temperature)
- Keep the hot food; HOT and Cold food COLD. As the bacteria get multiplies quickly, if it reaches the danger zone of 40° and 140° Fahrenheit.
- Keep and check the refrigerator , if there are leftovers in it whether it is at 40° F or below , in order to reduce the chance of bacteria growth
- Never use after 3 – 4 days of leftover food items.
Know More Food Safety Training Courses Click Here....
See Also: Nebosh in Saudi Arabia | Safety Course in Jubail | Nebosh Training in Riyadh | Food Safety Course