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how to avoid food poisoning this christmas

by:Osgoodway     2020-02-28
It is very important to store and transport seafood safely at the heat of Christmas.
With an overloaded refrigerator, hot weather and a dozen mouthfuls of food, Christmas could be high
Risk time for food poisoning
It\'s a time to celebrate and relax, so the last thing you want to do is to offer a feast of pollution.
Here are some useful tips from the food safety information board to help you avoid getting sick.
Do not wash the turkey before cooking, as this will spread bacteria in your kitchen.
Source: supply.
Make sure you have enough fridge space.
Consider renting a second refrigerator or keeping drinks cool in the ice bucket and Eskey to make way for the food in the fridge.
Be careful when eating seafood.
Buy seafood at the end of your shopping and let the fishmongers pack your esky or cooler bag with ice to keep it cool.
Shrimp should be eaten within three days of purchase and has-
Open oysters within 24 hours. 3. Keep it clean.
Wash your hands thoroughly with soap under tap water and dry thoroughly before handling food and after handling raw poultry and red meat. 4.
Make the turkey.
Make sure your turkey is completely unfrozen in the fridge or have your supplier unfreeze in their cool room.
Do not wash the turkey before cooking, as this will spread bacteria in your kitchen.
Boiled to the meat thermometer shows that the thickest part has reached 75 °c.
Fillings slow down cooking and cooling, so it\'s better to cook alone. 5.
The ham for Christmas is not for a lifetime.
Your Christmas ham will be kept in the fridge for a few weeks and handled properly.
After reading the packaging label, remove it from the plastic wrap and cover it with a clean cloth soaked in water and vinegar to avoid drying and store it in a refrigerator below 5 °c. 6.
Avoid eating raw eggs.
Food-poisoned bugs can grow and thrive quickly in foods containing raw eggs, and 35 degrees of weather is not the best time to test the new chocolate mousse formula.
Try to avoid raw or least cooked egg dishes such as mayonnaise, Ellie, tiramisu and egg nog. 7.
Refrigerate leftovers immediately.
It\'s a myth that you need to wait for the food to cool down on the bench before putting it in the fridge.
Once the cooked food stops steaming, divide it into small containers so that it cools down quickly and refrigerates or freezes immediately.
Use up the refrigerated leftovers within 3 days and make sure the refrigerator is running at 5 °c or below. 8.
Heat the food properly.
Make sure the food is hot all the time when heating the food (at least 75°C).
Avoid placing food between 5 °c and 60 °c in a temperature-critical area where food poisoning bacteria breed.
Learn more at the food safety information board.
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