Guidelines For Food Safety

The risk of getting sick form food that is improperly prepared or cook is serious. It can cause many symptoms from upset stomach,vomiting,headaches to even death. That is way guidelines for food safety have been set up to prevent food borne illnesses. The way that food is stored and prepared has a huge effect on weather or not it will make you ill.Below are a few guidelines for food safety.

Food Preparation Safety

The manner in which for is prepared before it is cooked is crucial to make sure no food borne illness is spread. There are many guidelines for food preparation safety.

Guidelines For Cooking Food Safety

  • All meat should be could to a temperature of at least 165 degrees in order to kill any bacteria that may be in it.
  • Cook the meat separate from other foods. A lot of people put the stuffing in the turkey this is not a good idea. The stuffing will make it harder for the meat in the middle to be fully cooked also bacteria from the turkey before it was cooked could contaminate the stuffing.
  • If the food you prepared is suppose to be served hot be sure to keep it at 140 degree or warmer.
  • Any Perishable food should not be left sitting out for more than two hours at room temperature. If the food is outside or in a room that is 90 degrees or hotter lessen the time to just an hour.
  • Refrigerate leftovers as soon as possible. Only leave them in the the fridge for 72 hours or three days after that food may have gone bad and should be discarded immediately.
  • Be sure to always take the proper safety precautions when preparing food. There is no room for error when it comes to cooking a meal. Food that is under cooked or prepared wrong can make you or others that eat it extremely ill. The guidelines for food safety are easy to follow once you know them and can save you alot of pain and trouble by taking the time to learn and follow them correctly.


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