Four Ways to Keep Your Food Safe
There is an old English stating "Food cooked with enthusiasm and served with love tastes divine." Believe me, it is true even today! Every food enthusiast (like you and me) is well aware that the soul of any great dish resides in the right mix of spices and fresh natural ingredients. We may often miss out on upon an even more important component while cooking food, and which more frequently than not tampers with the soul of our recipe. Yes, I am discussing food safety & hygiene. One has to be extremely cautious while dealing with food and keep the greatest level of hygiene and food safety in our cooking area and home. Food contamination can take place at any stage, be it harvesting, processing, preparation, storage or transportation. Foodborne diseases are often common where low standards of health are used.
There are a couple of fundamental rules to be followed while handling food:
Clean: Wash hands and surface areas frequently.
Separate: Don't cross-contaminate.
Cook: Cook to the best temperature.
Chill: Refrigerate quickly.
Clean: Wash hands and surfaces frequently.
One must wash one's hands thoroughly with soap prior to coming in contact with food. This removes transfer of germs from your hands to the food. One need to clean all veggies and fruits with cold water prior to utilizing them. Cooking area counters and surface areas are the key places which if filthy can contaminate food. These locations must be disinfected thoroughly along with equipment used for preparing food.
In case you are ill or down with cold and flu you have to avoid food preparation and dealing with food. When someone has the symptoms of diarrhea, vomiting or jaundice, they should keep away from the workplace. And if they have a sore throat and fever, they should be restricted from preparing and serving food.This is worrying because these individuals possibly could have spread condition to individuals who consume the foods their establishments were serving. Martin Bucknavage, extension food-safety specialist says,"Foodborne pathogens such as Norovirus, Hepatitis A and Shigella typically are spread by sick workers to dining establishment clients through the food." These suggestions are not simply for foodservice or retail food facilities however also for people who prepare for their families and those who work in childcare or elder-care facilities. The use of hand sanitizers and tissue paper should be encouraged in all age. Find more info on paleo recipes here.
Different: Don't cross-contaminate.
To avoid cross contamination keep raw and prepared foods separate when keeping and preparing. Food needs to be kept in covered containers in the refrigerator and put raw meats and poultry in the bottom of the refrigerator so the juices don't infect food on lower shelves. Don't put prepared meat back on the plate the raw meat was on.
Prepare: Cook to the best temperature.
If you eat poultry, seafood and meat you must be careful while cooking them. Those are the signs of well prepared meat. In case raw meat is consumed it can lead to food poisoning.
In the past couple of years microwaves are being utilized in our cooking areas to cook and reheat food. You can cover your food with food covering paper of a great quality, which avoids the food from drying on reheating. Make certain the reheated food is piping hot and the steam is coming out of it. This means you have removed the risk of bacteria and other pathogens.
Chill: Refrigerate immediately.
If you are to store your raw food in refrigerator, wrap it with a food covering paper which can soak up the wetness and avoids the dripping of juices and keep it at a temperature level lower than 5 degree Celsius. You can help keep your family safe from food poisoning at home. Cold temperature levels slow the development of health problem causing bacteria. It's vital to chill food immediately and effectively. Refrigerate subject to spoiling foods within two hours.
Healthy and hygienic food habits can avert a lot of foodborne diseases. These routines should be inculcated in your daily lifestyle and needs to be taught to kids as well. It's the small steps which go a long way and make a huge difference in your holistic well being.
Foods and Diet Menu for Gestational Diabetes Patients
Maintaining a prepared diet assists in lowering the risk of gestational diabetes. Let's see the causes and preferable diet plan for gestational diabetes. Over consumption of foods rich in carbohydrate concentration is thought about as the primary reason behind gestational diabetes. Avoid over intake of theses foods in diet so as to manage blood glucose level. Try to consume a balanced diet by speaking with your doctor. Now we will see a few of the favourable diet for gestational diabetic patients. Plan a protein rich breakfast in diet plan by including food products like peanuts and entire grain products. Always make a self control over food consumption. Never aim to over eat starchy food which welcomes hyperglycemic condition.
Plan diet appropriately so that patient takes small amounts of food in certain periods of time. Meals can be taken 2 to 3 times per day as directed by dietitian. Keep snacks between meals so about preserve regular blood sugar level. Addition of fruits in diet plan helps in keeping pregnant women healthy. Care should be taken while selecting your preferred fruit. Certain fruits like jackfruits and raisins are geared up with high sugar concentration. Nutritionists choose fruits like plums, straw berries, apple, jamun and kiwi fruits for gestational diabetic clients. These fruits with low sugar concentration aid in regulating blood sugar level of patients.
Whenever taking in journal items, make sure that you select just sugar less items. Take skimmed milk with less fat concentration at least two times a day. Avoid intake of beverages like wine, tea and alcohol that increases risk of diabetes. Reduce or try to restrict the intake of fast foods from hotel and prefer homely food rather. Include green leafy vegetables like spinach and lettuce in meals. Take half prepared vegetable salads before or after meal. Utilize high fibre rich products like whole grain products in diet plan.
Display blood glucose level after taking meal and this can be better expressed as carb counting. Diet plan can be well prepared by knowing the specific carb count in diet and it helps to an excellent extend in leveling diet plan. Following is a sample diet preferred for gestational diabetic patients. Have a breakfast treat giving top priority to protein and fat rich foods. Lavish your lunch with a rich mix of starch, protein, milk, fat and veggies according to diet level. Virtually all dietitians prefer inclusion of natural food supplements in diet plan than synthetic ones. Maintaining a well controlled diet keeps away the risks of gestational diabetes.