With all the new viruses and diseases that we can get from contaminated raw ingredients, it pays to be more conscious of food safety practices. Below are some reminders to ensure the safety of food that we serve to our families:
Wash the can opener after every use. Most people forget to do this. The blade gets into the contents of the can and when not washed, the microorganisms are now free to attack. This can contaminate the next food item you use the opener for.
Wash chopping boards before and after each use. If you leave the boards just lying around in your kitchen (no matter if its clean), insects and other pests can wander all over it when you’re not looking.
Use color-coded chopping boards. They might be a bit expensive but your family’s health is important. Opt for a set of four: one each for fish, poultry, seafood, and vegetables. The idea is for you to cut items on the corresponding boards so that there’s less danger of cross contamination.
Chill leftover food. Don’t just leave them at room temperature. Food will spoil faster when not chilled even if they are covered. It’s best to put leftover food in covered containers and store in the refrigerator or freezer.
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Chopping boards are really a haven for germs and bacteria's …before use, try pouring hot water and rinse thoroughly. Stretch Marks Creams