I have been in the food industry for 20 years, so I know a little about food safety and personal hygiene. Here is a list of some good habits to get into:
1. Washing hands for at least 20 seconds prior to the preparation of food with soap and water( it doesn't have to be hot water as that might cause damage, cracking of the skin, where bacteria might hide). It also doesn't hurt to repeat this procedure every so often especially when changing from one type of food to another ie fish, dairy or meat to vegetable.
2. Cross contamination can occur when you are preparing foods of a different nature ie vegetable, fish, fowl, red meat and dairy. So wash your hands and utensils in between.
3. It is always better to pour from a container rather than use a spoon or your hands. If not, make sure that the utensils that you are using are clean. Once removed from a container, never return the food to its original container. Use a separate container if necessary. A rule of thumb, 2 hours at room temperature and throw the food out.
3a. Date all containers. Depending on the nature of the food, the food has a lifespan of 3 to 5 days.
3b. Remember that the longer a food is kept out at room temperature the shorter its lifespan. You might have less than 3 days lifespan as a result.
4. Use a large enough spoon to convey food so that you don't have to use your hand to stabilize it.
5. It is best not to put hot food in the refrigerator. Cool the food as quickly as possible in cold water and put it the smallest containers as possible to maximize circulation in the refrigerator or freezer.
6. It is best not to over stuff your refrigerator or freezer as this this prevents the proper cooling and or freezing and may lead to food spoilage or worse.
6a. The refrigerator should be kept at about 39 degrees F. Invest in a thermometer or two.
6b. A word of caution on the operation of your refrigerator or freezer, if you attempt to to keep them too cold, it will prevent the defrost cycle from operating properly.
6c. Try to keep refrigerator and freezer doors open as little as possible. If you have to spend too much time with the doors open, it means that your refrigerator/freezer is overstuffed and poorly organized. Don't do prep work from the refrigerator with the door open. Remove the items that you wish to work with and process them outside the confines of an open refrigerator.
7. Hot food temperature must be maintained above 140 degrees F to prevent the proliferation of bacteria.
8. Never eat and keep talking to a minimum, while you are preparing food as this will spread the spittle from your mouth with its accompanying bacteria.
9. Never attempt to prepare so much food that it will stay at room temperature in excess of half an hour.
10. " Stomach viruses" are often mistaken for food poisoning. If your family receives an inordinate number of "stomach viruses" check your food handling and procedures.
11. To be continued.
