Avoid coughing or sneezing near food for cutting raw and cooked foods Use different utensils.
During food preparation utensils used continuously utensils and after work wash your desktop.
Keep all containers closed. The correct temperature In order to destroy bacteria that may be present in the raw food, keep the food at least two minutes at 70 ° C.
Warm up thoroughly and serve hot. Cooked meal let stand at room temperature for no more than two hours, otherwise it can rapidly multiply bacteria.
Heat it up again. Cool cooked food quickly, once it’s cold, covers it and refrigerate. Heated food refreezes. High-risk foods Eggs and poultry are particularly susceptible to infection with salmonella, dangerous bacteria that can destroy only at relatively high temperatures.
To salmonella in eggs really reliably destroyed, you should be able to modify at least 71 ° C. At this temperature the yolk hardens. Poultry should always be given at the undercooked.
Try to stab a fork into the thickest layer of meat - if the continue cooking, it should come out clear bloodless juice.
Pate, blue cheese and insufficiently warmed frozen food in turn may contain wisteria, the bacteria that cause rises.
Greater danger is especially for pregnant women, as well as other potentially risky group of people.
Thorough boiling or heating of the frozen foods you should destroy wisteria, but if you belong to one of the vulnerable groups should avoid soft cheeses and patties.
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