Few things will turn someone off of cooking than food poisoning. Everyday we here in the media of a lysteria, salmonilla or hepatitus outbreak in the food packaging industry. However, most individuals get their dose botulisim from home by consuming improperly stored, prepared or undercooked meals.
So in the vein of keeping both yourself and any potential guest safe let's review some basic food safety practices.
1. Wash, Wash, Wash,
Wash all of your preperation surfaces, before during and after use.
Wash your hands thorughly before you start and anytime after hanling raw meat or oils.
Wash your knives between cutting different catagories of food i.e. between cutting the chicken, and then cutting vegetables.
2. Always inspect your food
It should go wihtout saying but cooking rotten, spoiled or fuzzy food is a sure way to get sick. Check to ensure that nothing that isn't supposed to have a funky smell has one. Most meats should be firm and not have a slimy or dry craked surface.
3. Cook to Temperature Not Time
Any time you prepare raw meats, be it by pan frying or roasting in the over the correct internal temperature is the single most important step to ensure food safety. Below is a quick general guide for suggested meat temperatures. The correct method for testing is to place the chef's themometer into the thickest part of the cut and allow 15-20 seconds to reach max temperature.
(image credit USDA.gov)
Other more detailed information about food safety is available from organizations. and paid classes for commercial food safety from ServSafe. However, by following the above simple steps you can ensure not only a delicious meal but a safe one as well.
Your suggestions are sound and well thought out. As a former victim of (light)food poisoning I heartily agree with safe food preparation. I just wish that professional restaurants would follow these rules consistently. At least once per year I hear of deaths from food poisoning. Last year, there were several from a Thanksgiving Buffet.
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