why do we wash our hands before handling food

Well, nothing is
mandatory as long as you are cooking for yourself. If you are cooking in a commercial setting, there are clear guidelines on hygiene, including washing hands before handling food. There can be a lot of things on your hands that you might not want to go on your plate, including the dust after cleaning the house. So if you are cooking for other people, IБd consider it a basic curtesy to work with clean, i. e. washed hands. If you are cooking for yourself think itБs superfluous, feel free to act as you see fit. Let me suggest a test if you think about skipping the initial hand washing: Would you lick your hands without batting an eye? The overall effort of washing ones hands is so small, during the time you are pondering the question, you could easily have washed and dried them.


And if you remember that washing hands is the easiest way to prevent colds, stomach viruses and other infections, the first stop when arriving home after a day at the office or in town should be your bathroom sink anyway. Your hands can easily spread bacteria around the kitchen and onto food. It's important to always wash your hands thoroughly with soap and warm water: after touching raw food such as meat, poultry and vegetables Don't forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. Before you start preparing food, itвs important worktops, kitchen utensils and chopping boards are clean. If theyвve been touched by raw meat, poultry, eggs or vegetables you'll need to wash them thoroughly. You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material.


Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread very easily by touching: You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these types of food won't be cooked before you eat them, so any bacteria that get onto the food won't be killed. don't let raw food such as meat, fish or vegetables touch other food don't prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly first wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else wash, peel or cook vegetables unless these are described as 'ready-to-eat' on the packaging It's important to read food labels to make sure everything youвre going to use has been stored correctly (according to any storage instructions) and that none of the food is past its вuse byв date.


Food that goes off quickly usually has storage instructions on the label that say how long you can keep the food and whether it needs to go in the fridge. This sort of food often has special packaging to help keep it fresh for longer. But it will go off quickly once youвve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. For example, you might see вeat within two days of openingв on the label. You will also see вuse byв dates on food that goes off quickly. You shouldnвt use any food after the вuse byв date even if the food looks and smells fine, because it might contain harmful bacteria.


The 'best before' dates marked on most foods are more about quality than safety. When this date runs out, it doesn't mean that the food will be harmful, but its flavour, colour or texture might begin to deteriorate. An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. After this date the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make you ill. If you do intend to use an egg after its best before date, make sure that you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, such as in a cake or as a hard-boiled egg.

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