Food and Kitchen Safety

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Generally speaking, buy spices and seasonings in smaller quantities that you can manage according to how often you cook. Use a light hand when spicing things up. You can always add more flavor but using too much too soon can render the dish inedible. Don't store spices 'forever'; they Do lose freshness and quality over extended time. Every good dish begins with fresh ingredients to the extent possible. The number one health hazard in any kitchen is cross-contamination: using the same cutting board or kitchen tool for different food dishes. For example, stirring a seafood stew then dipping that same utensil into chicken broth, yikes! Cross contamination is unsanitary and has terrible consequences in any cooking situation, specifically to people with food allergies (known or unknown). Top allergens are seafood, nuts, wheat, berries, chocolate, dairy. This a short list, do your own homework and know who you are cooking for, including yourself. Actively prevent food poisoning by being kitchen aware. Use separate tools and serving utensils for optimum cooking safety. 

 

Wash hands, utensils and surfaces often. Keep fresh produce away from raw meat. Use separate cutting boards and separate plates for cooked and raw foods. Cook foods to the right temperature. Invest in a good food thermometer, which is very helpful in cooking food to the recommended internal temperature. Do online research for Safe Food Temperature Chart or similar material.  Keep foods either cold or hot. Meat and poultry should be kept cold until cooked. After being cooked, they should be kept hot until eating. Refrigerate any leftover food immediately. Always use clean food containers and wrapping foil or plastic wrap.