Organize your kitchen utensils and price value of every kitchen should prevent food poisoning

If you have any cooking show you will watch to see that an important factor in producing a successful and timely court in a very well organized kitchen where everything is stored as easily and quickly be reached.

There is also an aspect of food safety to a well-organized kitchen. This applies especially to minimize the risk of cross contamination (mixing or contaminating ready-to-eat or cooked food with raw food) and the possibility of errors or mistakes in the cooking processalso using the wrong products, wrong measurements, etc. A well organized and clear the kitchen also allows easy cleaning and access for the prevention and shelter for insects (cockroaches, rodents and insects infested food), and decreases the probability of passing the food, "" use by "dates, or 'for sale'.

Food-Storage Sealer Bags

Here are some things you do to keep food storage, preparation and cooking process running efficiently and safely:

or transform dry and canned products. Enter thenew products on the back of the case, and push the products over the age or older in the foreground.

o If the product does not have a "use by", take a black marker ink and note the date of purchase from somewhere on the label.

or high-acid canned food such as tomatoes, grapefruit, pineapple and whole can on the shelf for 12 to 18 months. Low acid canned food such as meat, poultry, fish and vegetables more tender two to five years if left closed in good conditions, canand is stored in a cool, dry and clean it was. Discard cans, dented, leak, swell or rust.

or save for devices and equipment, as the book. Save In other words, things like cooking utensils together and separate from cooking utensils. The same goes for the pots and so on. This allows your mind to remember is that the area of ​​clustered storage, when you need a particular item and not a specific place on a rack or in a drawer.

o If you must removea, spicy food or chemical from its original packaging or a container into a new container or zip-locked bag, a pen and write the new container in large letters the common name of the product. This is particularly important for powder, sugar, salt, spices and other dry products that are not easily identifiable. It may be obvious, but do not know of anyone else in your family. The restaurants are obliged to prevent all containers in storage areas LabelEmployees from using the wrong product or ingredient.

Or chemicals, household cleaners and other toxic substances have no toilet preferably be maintained so as to minimize the risk of contamination of foodstuffs.

pest control or in your kitchen by closing or sealing cracks or small openings especially where the pipes come out of the wall, wall shelf and wardrobe moments.

Flexion EQUIPMENT RECOMMENDATIONS

Here are somebasic equipment and inexpensive, and implements the recommendations that provide excellent tools in the fight against pollution and the growth of bacteria in the kitchen and food:

or color-coded plastic cutting boards or cutting plastic surfaces. Red for raw red meat, yellow for raw, cooked poultry, Tan for raw seafood, green for fruits and vegetables, blue for cooked or ready for consumption and white for dairy products. This will help tremendously to prevent cross-contamination - again, whereContaminate raw foods cooked or ready-to-eat foods.

Get a good time, or bed, digital thermometer probe that is sensitive to the tip. They are used often and on everything you cook.

o An easily readable thermometer for your refrigerator and put it in front for easy reading and in the hottest part. Set the temperature of the refrigerator so that the thermometer is about 40 ° C.

An oven-safe thermometer or with a dial or digital, easy to readDisplay.

or liquid soap dispenser for hand washing your kitchen sink. Recent studies have shown that antibacterial soaps are no more likely to prevent the disease or the removal of microorganisms than regular soap. What is important, the effect of the stain under running water for at least 20 seconds to get oil and dirt to hide, in which bacteria dissolve and wash down the drain.

or distributor of paper towels. Minimize or eliminate the use of reusable textiles.After use, grow the perfect breeding ground for bacteria, a large number, while on the rack or hanging on the kitchen table. Disposable paper towels to turn off this risk

or shallow pans or containers of food in the refrigerator. Would you like soup, stew, etc., in the lower pans allowing more surface area for faster cooling distribution.