Thaw frozen foods in the refrigerator rather than at room temperature, where bacteria multiples more quickly. Cook food immediately after it is thawed and make sure to cook all food thoroughly. The heat used while cooking acts as a way of sanitizing the food by killing bacteria and germs. Use a clean thermometer to ensure that the food is cooked to the correct temperature.
When storing food, always make sure that the storage temperature never rises higher than 40 degrees Fahrenheit. Store food loosely in containers rather than packed in tightly, allowing cool air to circulate through the food. Make sure that every item in the refrigerator is stored securely and tightly to reduce the risk of bacteria spreading from raw foods to cooked foods.
Reheat food in the quickest method possible and to the highest temperature appropriate for the food. Never re-freeze food after it has been thawed.
While it may not be possible to completely prevent food poisoning and sickness, some of the sources of harmful bacteria can be eliminated. Practicing good hygiene in the kitchen and practicing food safety guidelines may take additional time or effort, but the health rewards are beneficial
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