The first thing I did after I got home from my food safety course was rearrange the food in my fridge.
Today I took a course in basic sanitation with TrainCan Inc. ®. This is a company that undertakes training and certification programs in food safety in Canada for those in foodservice/hospitality and retail/grocery businesses.
Here are some tips that I think would be useful for a home cook.
- The temperature danger zone for food is 4°-60° C. From preparation to cooking, food should not stay in this range any longer than four hours.
- Properly freezing can kill parasites but not bacteria.
- The greatest tools for food safety are clean hands and a thermometer. Clean your hands thoroughly and often. Use soap and water to scrub the cuticles and clean hands front and back and in between the fingers. Do this for at least 15 seconds each time you wash your hands. Food thermometers vary in price, from $6 – $100 and you get what you pay for. Generally the higher the price, the more accurate the reading.
- Cooked rice is a potentially dangerous food. If not cooled properly, bacterial spores on the rice can multiply and may form toxins. Cook rice in small amounts and cool any leftovers quickly.
- The best way to thaw food is in the fridge.
- Only reheat food once.
- Avoid keeping easily perishable items in the door of the fridge.
- Wet cleaning sponge with some water and add a little soap. Leave in the microwave for two minutes to sanitize.
Some news and information from the TrainCan website: