The existence of good hygiene habits, both in people who work with food and in everything that is used to prepare them, is very important for the maintenance of health, as it avoids the transmission of diseases.

These problems are caused by small living things called bacteria, fungi, viruses and protozoa, microorganisms that can only be seen with the aid of special devices such as microscopes, but everywhere: in water, in the air, in the human body, insects and food.

Care to be taken in preparing and handling food:

Wash hands thoroughly with soap and water before preparing food and before meals;

  • Wash cooking utensils such as forks, knives, spoons, dishes, pans, dishes, running water and using soap;
  • Keep the kitchen surfaces, such as floors, sinks, boards, etc., always dry. Bacteria and fungi reproduce more easily in contact with moisture;
  • Put the remains of food, that is, what cannot be used, in covered dumps, to avoid the proliferation and the approximation of rats and insects, such as flies and cockroaches;
  • Keep food leftovers, that is, they can still be used in food, in covered containers and under refrigeration, to avoid the proliferation of bacteria and fungi, which can cause diseases when these foods are ingested;
  • Always use clean clothes to clean the kitchen. Cloths that are used multiple times or for various tasks accelerate the proliferation of the bacteria that remain in the tissues;
  • Wash vegetables, leaf by leaf, vegetables and fruits thoroughly with running water.
  • Vegetables and vegetables that are eaten raw and fruits that will be eaten with the peel should stay for 10 minutes dipped in a solution of water with sodium hypochlorite and then need to be washed again;
  • Hold your hair or wear a cap whenever you are handling the food;
  • Take a shower every day, wear clean clothes and keep your nails short and clean.

Food in the right place

Each food has an ideal temperature of conservation.

Cold temperatures prevent most bacteria and fungi from multiplying. That’s why food is stored in the refrigerator or in very cool places. Hot temperatures kill most microorganisms. For this reason, baking or cooking food well also prevents its contamination.

In addition, covered foods should be kept clean, especially those that are exposed and stored in dry places.

The care with hygiene in food handling are key to control contamination by preventing the formation of bacteria and intoxication problems and diseases related to food consumption.

In general, food contamination causes lack of cleanliness (hygiene care), exposure to fresh air of prepared food, and poor and poorly maintained facilities.

Conclusion:

In general, when we are in our home town we take care of hygiene, but during traveling abroad we over looked it and eat whatever we get in front of us.

 

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