FOOD SAFETY and SANITATION

[SPRINGFIELD_XD_40]

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We have a lot of topics already about food but havent seen or read about the FOOD SAFETY and the SANITATION that compliments it . I will comeback for more on the topic and I hope it will help a lot of FOODLOVERS here . ANyone who wants to give out what they know on identified violations , FBI , prevention or just anything under the sun regarding the SAFEY of our health from what we eat are all free to do so . Lets share knowledge here for all to enjoy .

[d`monyita]

keep DIFFERENT CHOPPING BOARDS intawn for meat...for poultry and for veggies.  I KNOW...kapuy to have so many and good cutting boards are not cheap......but then it pays to be safe than sorry.

[Gwynhuever]

for veggies and fruits...i spray it first with vinegar before rinsing thoroughly with water...

different chopping boards i agree....and dili na jud ron panahon pag kaon ug hilaw na itlog like before!

[hera_82]

keep DIFFERENT CHOPPING BOARDS intawn for meat...for poultry and for veggies. I KNOW...kapuy to have so many and good cutting boards are not cheap......but then it pays to be safe than sorry.

Rachel Weisz (?) was once a guest in Oprah's show. (FYI: She is famous for her 30-min recipes). She mentioned na u don't need lots of chopping boards. You only need 2:
- One wide, thick, wooden chopping board for stuff like tomatoes, onions, etc..
- One rubberlike chopping board for your meat

And to keep these clean daw, all u need to do is sprinkle salt to your boards before putting them back for keeping.

[d`monyita]

yes she did....but she prob forgot about the poultry one.  if you regulary watch her 30-min meals show on lifestyle channel 41 (which is on every 3pm...FYI),  she keeps on saying that you need a separate one for poultry. so plastic one for the  meat...one plastic one for the poultry.  the wooden one for the veggies. i think ang wooden u need to rub with the salt. not sprinkle. i really am not sure. i do not remember what was said about this. basta ako...hugasan ng mabuti tanan.

and her name is rachel ray

[hera_82]

^^ ay, rachel ray diay. tsakto.. hehe! sowee..

[d`monyita]

ako meron pa isang suggestion...plan your movements in the kitchen to lessen cross-contamination. in other words... ang bacteria sige go wherever u go hehehehe.

what i normally do is cut up the veggies first...then the meat and then poultry. WASH WASH WASH hands jud especially when handling poultry. para mas sanitary....use liquid soap with a pump dispenser. daming mura na nyan ngayon... sa WATSON'S meron iba't ibang scent pa jud. i forgot how much basta less than a hundred pesos for a big bottle.

[SPRINGFIELD_XD_40]

Speaking of CROSS CONTAMINATION which is very critical because it can kill .... as a chef , I practice what every chef practices by color coding the kitchen equipment . I know it wont really matter at home bcause it is costly but better safe than sorry . The color code I am about to put out is a standardized code . It applies to knives and cutting boards most of the time .

- RED = raw meats ( pork , beef , lamb , etc )
- GREEN = fruits and vegetables ( garden salads )
- BLUE = seafoods
- YELLOW=cooked meats
- BROWN = poultry
- WHITE = bakery products and desserts

[d`monyita]

thank you springy! (belated nga pala)

hala tawn...mangita na ta ani red nga cutting board hehehehehehe. if we cant find any here in cebu...what is FOOD GRADE nga puwede i-paint sa cutting board? or kung sides lang ang paint-an...pwede ba any kind of paint?

[SPRINGFIELD_XD_40]

My suggestion is have only the commonly used chopping board say for meats and poultries readily available . Marking it is ok and seafoods are rarely prepared in the house anyways . ANg poultry lang ang grabe maka produced ng BACTERIA .