Today, the main risks of food poisoning are related in our kitchen and our (bad) habits. How the limit?

Perfect hygiene in the kitchen is obviously essential to avoid all small but sometimes large inconvenience of food poisoning, but it’s not all: there are a number of rules to know and respect to avoid many inconveniences.

Principle 1: Observe the expiry dates of food

If “A use by” is indicated on the product, it is a DLC (use by date) for perishable foods. Beyond that date, the product is unfit for human consumption, should therefore dispose of the product except for yogurt that can be consumed a few days after that date (the product after this date is accompanied by the development of “good” bacteria for our organization). However, if the words “To consume preferably before” that indicated the product can be consumed without risk to health beyond the specified date, the only risk being the loss of eating quality of the product. This note relates to dry goods, beverages, canned.

Principle 2: Although frozen food

Do not break the cold chain between the store and the home: take better frozen at the end of races and transported in an insulated bag or even a cooler in summer. They can hold 1:30 for an outside temperature of 25 ° C against 30 minutes in a normal bag. In a freezer, much less a cold freezer, frozen food should be kept as two or three days for a 1 star freezer (-6 ° C) and one month for a 3 star freezer (-18 ° C). Do not refreeze thawed was. Indeed, if the freezing stops the growth of bacteria in food, thawing allows the resumption of development without further freezing destroys them, so there is a significant risk of intoxication. By cons, it is safe to refreeze food if it was cooked in the meantime.


Principle 3: remove her jewelry to cook

It is often thought to wash hands thoroughly before cooking but rarely to remove her jewelry especially rings, bracelets and watches that can carry germs that can spread to foods. Similarly, it is better to attach the hair to cook.

Principle 4: effectively clean the fridge regularly

It is necessary to clean every 15 days the fridge with soapy water and rinse with vinegar water to disinfect it. The use of bleach, too aggressive, risk of creating cracks, a breeding ground for bacteria.

Principle 5: clean its work plan

The work plan must be degreased, sanitized with white vinegar or soapy water and then wiped with a clean cloth.

Principle 6: monitoring the temperature of the fridge and its freezer

The temperature of the coldest area of ​​the fridge should be between 0 ° C and 4 ° C. If it is not indicated on your fridge with a built-in thermometer, you must then put a thermometer in a glass of water inside the refrigerator and regularly check that the temperature is correct, otherwise it is necessary to increase the thermostat . Moreover, it is best not to open too frequently the fridge to avoid temperature rise inside and of course think well close the door!

Also check that the freezer is at the correct temperature (-18 ° C). If the temperature is too high, following a power failure for example, you should check the status of the content. Indeed, if the cut is less than 12 hours, the interior was relatively cold and bacteria have not had time to develop. By cons, if the cut exceeds 12 hours or that one does not know it is safer to throw the entire contents of the freezer.

Principle 7: well keep food scraps

We need the food is cold before putting them in the refrigerator but do not let more than two hours at room temperature. Then they must be consumed quickly: 24 hours for stews, 2 to 3 days for products without seasoning. To keep them longer, they should be frozen.