Tips for preparing food at home
Food diseases are caused by microorganisms such as bacteria or viruses. These can be found wherever living conditions are favorable, for example on the food itself, on the hands, or on the work surfaces. They can even be in the refrigerator or on dishwashers and towels. Food contaminated with pathogens can cause diarrhea, vomiting, and serious food poisoning.
Preparing food safely
Properly thaw
Catch the defrosting of frozen meat and poultry, and pour it away. The defrosted water should not come into contact with other foods. Thoroughly clean hands, surfaces, and objects that have come into contact with the condensation water. The frozen food can also be thawed on a sieve, but never leave it in the thawing broth. Because this liquid is a good breeding ground for germs.
Do not wash raw meat and poultry
Touching the meat or poultry with your hands or rinsing the meat under the tap can spread the bacteria through your hands or with splashes of water in the kitchen. It is better to take the meat straight out of the packaging, for example with a fork, and put it in the pan or the cooking vessel. Whenever possible, always use clean cutlery with clean hands when preparing food so you can answer harry potter quiz after everything is done.
Heat food carefully
Heat meat, minced meat, poultry, and fresh sausage and fish thoroughly until the meat is no longer red or raw on the inside and the meat juice is clear. Temperatures of 70 to 100 degrees Celsius with complete and even heating kill most pathogenic germs.
Even heating up and stirring regularly is important when heating food in the microwave. Heated food must be kept so hot until it is consumed that all parts of the food have a temperature of at least 60 degrees. This temperature must at least be maintained so that foodborne illnesses can be avoided.
Do not keep food warm for long
Cooldown prepared dishes quickly, store them in a cool place and reheat them before consumption, especially when reheating them in the microwave. Consume leftovers from food stored in the refrigerator and previously cooked within two to three days.
