Avoiding Food Poisoning 4
We have reached the end of the helpful hints to avoid food poisoning posts – a sad day. The final point is a reminder to take extra care when preparing food for old people, babies, pregnant women and people who are already unwell. These people are especially susceptible to food poisoning and more likely to get seriously ill from uncooked food. Hence, if cooking for these people, ensure that all their cook all food thoroughly, especially in the case of eggs and chicken; cook chicken until it is golden brown and avoid runny yolks and products that may contain raw eggs (mayonnaise and some kinds of ice cream for example). The bacteria in eggs and chicken is especially nasty and can cause salmonella poisoning – estimated to be responsible for 1000 deaths every year! It’s just not worth it for egg and soldiers.
So there you have it; easy-to-follow food safety guidelines to help you avoid food poisoning! Oh, we have learnt much on this brief foray into food safety – too much, perhaps, to remember all at once without a helpful summary! So behold…the summary…
A summary:
* Store raw food separately from other food.
* Wash hands and apparatus after handling and preparing raw food.
* Cool cooked food as quickly as possible before storing it.
* Cook food properly – make sure it is piping hot the whole way through.
* Chill food that needs chilling and use it by the use-by date
* Don’t overload the fridge.
* Take care when cooking for old people, babies and pregnancy people.
