Preserve Fresh Food During The Summer

In hot and humid summer weather, bacteria in food multiply faster, this is also the time of many food poisoning in the year. Most home kitchens are not designed for the safe storage of large amounts of food. In addition, cooking and eating outdoors, in camps, are also risky, as fridges and hand-washing facilities are not available. Food poisoning can cause vomiting and diarrhea, which is more severe in children, the elderly, and people with poor health. Do not let food poisoning ruin your summer and your family by following these safe and healthy food preservation steps.

1. Adjust the storage temperature

Refrigerate the refrigerator should be below 5oC and stone block - 15 to 18oC, cold storage tanks should use clean stone or dry ice bags. Flesh and vegetables should be stored at 5oC or lower for freshness.

2. Quickly preserve after purchase

Frozen food or hot food after purchase should be quickly brought home in the reserve box.

3. Keep hot food

If you do not want the food to cool immediately, keep them at 60oC or higher. Heat up to evaporation (above 75oC) or boil.

4. Do not wait for the food to cool before putting it in the fridge

As soon as food stops evaporating, store them in the refrigerator as soon as possible. First, chill quickly by dipping the food container in cold water or ice. Divide the food into small portions, put them in shallow boxes to make them heal faster.

5. Keep the food alive and ripe

Bacteria in raw meat that enters into cooked food can cause poisoning. Let live meat at the bottom so that gravy does not stick to other foods. Do not use the same chopping board to live and ripen, if you want to share, wash thoroughly between the users. Wash hands thoroughly after handling raw meat.

6. Food defrost

Unless food is prepared for cooking even when it is still frozen (see instructions for packaging), rest assured that the food is defrosted both inside and outside.

7. Do not fill the refrigerator

Inside the fridge, there should be gaps for air circulation, resulting in cooling. A good tip to save space in the refrigerator when you stock up on food for many is to store bottled water in cold storage containers and to store the empty space in the refrigerator for food.

8. Store leftovers safely

Store leftovers in refrigerator coolers and eat them for 3-5 days. If you do not plan to eat them in 3-5 days, keep them in the freezer.

9. Know when to quit

Do not eat more than 4 hours out of the refrigerator - especially cooked meat, seafood, rice, and pasta.

10. Avoid giving food to others if you are unwell

If you have diarrhea, vomiting, a sore throat with fever, fever, jaundice, or skin infections, avoid picking, feeding, or preparing food for others. If this condition persists, go to the doctor.

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