By following simple 4 rules, you will protect yourself, your family or guests from foodborne illness. If you know these rules, the risk of departure is greatly reduced.
Hand and surface cleaning
It is important to wash your hands thoroughly: with soap for 20-30 seconds.
Hands are the main tool in cooking, so they should always be clean.
Hand washing is especially important after handling meat, fish, and eggs. And also after going to the toilet, after the street, garbage collection, contact with pets, coughing and sneezing.
In addition, do not forget about cleaning and disinfecting the surfaces behind which you prepare food.
Cleaning dishes
Do not be lazy to thoroughly clean the dishes and equipment
Use clean sponges, napkins and products with a normal expiration date for washing.
Wash all utensils that you use immediately after use: pots, pans, cutlery, knives, cutting boards.
Washing products
Before cooking or eating, wash fruits, vegetables, herbs and mushrooms.
Even if the peel is not edible, the product must be washed. This applies to tangerines, bananas, and watermelon.
For cleaning, use clean water or special products for fruits and vegetables.
Separate cutting boards
Set aside a separate cutting board for meat, fish, and vegetables.
Raw fish and meat products can leave harmful and dangerous bacteria on the cutting board.
Also separate foods when stored in the refrigerator.
