Generally we either do what is passed down from our parents as tradition, what we see on TV or what other people think we should do. The utmost basics of any kitchen tasks is the most prone to malpractice as we scramble in the kitchen cooking up a storm. Though what we practice in our kitchen lets us go through our day without worry, sometimes it can still be a source of potential danger.
Put Meat in Separate Containers
Most of the time we just put plastic bags of meat, poultry and seafood in the fridge as if it’s not a big deal. Wrong, these products contain different kinds of microbes and bacteria. When they touch each other or drip their juices on one another, the process of cross contamination takes place. Generally, that’s OK as most microorganisms don’t like other places so they just die and produce toxins.
The most advisable solution to avoid contamination is to place the meat in individual containers before going in the fridge. Sealed plastic bag or plastic containers with lids are the best options.
Use Two or More Chopping Boards
While having one cutting board works for most occasions, it’s not really desirable. Two cutting boards is the best practice, why? Having a separate cutting board for meat and another for vegetables can lessen and even prevent contamination.
If you are planning to use one cutting board for all your daily kitchen slicing and dicing needs, make sure you do this – when slicing a combination of fresh veggies and meat, always chop up the fresh veggies first, set aside and process the meat next. This avoids meat juices from getting into vegetables that don’t need to be cooked thoroughly.
Use Kitchen Knives Properly
Always wash knives before, after and between switching types of product to be cut; still to avoid contamination.
Knives are the most common tools in the kitchen that causes injuries; so proper care of them are crucial. Never put knives in a position they can easily be dropped with just a nudge; and when they do fall, never attempt to catch the knife even if it’s your favorite one.
In some kitchen without proper tools for opening canned goods, knives are often a substitute for can openers. Though it works and it’s not practically stupid to do, using a knife to open cans is not encouraged especially if you have no idea of what you are doing and you just happen to know it works. This practice often draws blood and even worse – hand injuries.
If you’re planning to carry heavy things like large whole turkeys or a sack of onions, leave the knife somewhere safe. Holding a knife while handling heavy stuff can lead to potential danger to yourself and others. You can also design or do a renovation of your kitchens Brisbane so that the heavy things are within your reach.
Practice Proper Personal Hygiene
Making yourself clean is a must in the kitchen. Overgrown hair, beard and long nails should be avoided in the kitchen. Hair can fall off and get into food so if you are preparing food for other people and you really love your precious locks, wearing a hair net should get you away with it. Long nails may be your thing but raw food with bacteria can get caught in them and onto cooked food which could contaminate it.