When I am in the kitchen cooking there are a lot of things that comes to mind about food handling safety.
This is vital and can keep you healthy from years to come.
When I take any type of protein down from my freezer I don’t set it on the counter right away.
The safest way to thaw out meat is in your fridge. Take some meat, fish, chicken, turkey, ofals or whatever you plan on cooking in advance.
Take a package of that particular type of protein and place it in a clean bowl then put it in the fridge below and let the thawing begin.
This also helps keep your fridge clean and tidy. The blood and what have you will only be in that bowl and not an icky mess for you to clean up.
Mr. Riaz and I have been cooking for other people as well. I used to do home healthcare. I went to people’s homes and as you can say I was a caregiver for elderly people.
Cooking and light cleaning detail was part of my job description and so was assisting in grooming and hygine.
Another factor is a must. Wash your hands before you go in the kitchen and handle food. This is a big huge must.
Germs are everywhere and your fingers touch everything.
Mr. Riaz still cooks for people and still takes food sanitation courses. This is put in to practice even at home.
I am very squeamish about defrosting meat in a microwave. It is because with fowel and fish contact salmonella very fast.
The best bet is to stick with your refrigerator which is the safest bet yet and never thaw out meat in warm water because it too is a breading ground for harmful bacteria.
This post is an important one and I hope this will explain everything.
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