Cleaning your cooking area makes cooking safer and helps bring in your inner chef. This section will find out why cleaning your kitchen is so important and get tips that will help you in the process.
One of the most common diseases today is food poisoning. It starts as a slight discomfort within a few hours after a meal and grows into a life-threatening episode that requires hospitalization.
The most common cause is salmonella in coli and listeria bacteria. Also, they can be common problems in a chef's kitchen.
Typical breeding grounds for kitchen towel towels, dishwashers, brushes, cutting boards, kitchen sinks, doors, drawers, and refrigerator handles. Small items such as timers, whisk handles, pepper mills, and salt mills also serve as a breeding ground for bacteria. You can also add oil bottles, spice jars, openers, and controls on the stove or in your oven.
The diet itself can be a storage place for bacteria with guilty chickens and other poultry, eggs, raw meat, dairy products, and fresh fruits and vegetables.
In addition to washing your hands regularly while cooking, here is a list of things you should do in your kitchen to reduce your chances of eating poison:
List Of Things You Should Do
1. Wash the chickens in ice water when you bring them home from the store and refrigerate them immediately. Cook it very quickly.
2. Wash your hands and everything else that comes in contact with raw chickens.
3. Wash; never use knives, cut boards, towels, or anything else that touches uncooked chickens without washing them. This means do not use a cutting board or knives to cut vegetables or anything else that cannot be cooked immediately.
4. Wash your hands after going to the toilet. Your family is protected from your private e-coli!
5. Wash all vegetables immediately after bringing them home from the market. This includes all fruits, including melons, strawberries, peaches, mangos, grapes, and almost all other fruits, including bananas.
6. Use disposable paper towels. Fabric cloths and towels are one of the largest breeding grounds for bacteria.
7. Keep kitchen counters clean. Use diluted bleach or disinfectant before and after food preparation.
8. Food refrigerated as much as possible and read the labels on condiments, sauces, jam, and jars to see if they need refrigeration after opening. DON'T LEAVE MAYONNAISE ON THE COUNTER ON SUMMER DAY! That makes anything with mayonnaise too.
9. Gently wash the eggs in ice water before refrigerating. There is nothing barren about an egg from a chicken coop.
10. Buy your meat, especially a hamburger, at a well-known butcher shop.
11. Make sure you have a meat thermometer and make sure all meat is cooked to the correct level to kill harmful bacteria in meat, poultry, and fish.
12. Wash your hands !! I can’t repeat this enough!
13. Plan to plan your purchase to go home immediately after buying perishable food.
14. If the fish smells of fish, do not buy it! If there is an “off” smell or not
Get used to it, don't buy it.
15. If the can or pot is sprayed when you open it, throw it away, or better, return it to the store.
Squeeze things over the sink, not in it. This area is full of germs. Boil it often, but keep the food out of it.
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