The best way to avoid foodborne illness? Run your home kitchen like a pro would.
based upon the stated shelf life,” he said. This, he explained, makes sure everything gets used and prevents expired food from hanging out in the pantry, completely forgotten about in the back.Don't even think about tasting that and dipping it back in the pot.When you’re cooking at home, part of the fun is tasting as you go — and it can be the key to making sure you have the right balance of spices.
“Because people can carry pathogens such as Staphylococcus aureus, this is an easy way to introduce bacteria into a food,” Shumaker said. “Tasting can be done, but needs to be done in a way that the taster is not contaminating the dish.”For example, food should not be tasted over preparation or serving containers, and tasting utensils should be single-use.
“This can lead to temperature abuse of the food. And with raw meats and fish, this can lead to spoilage of the product and growth of bacterial pathogens if present,” he said. Instead, he said that restaurant workers would do a controlled thaw, with adequate temperatures maintained throughout the process and monitored with a thermometer.
“A general rule is that foods should not be above 41 degrees Fahrenheit, or below 135 [for maintaining hot foods], for longer than four hours,” Shumaker said.Speaking of temperatures, both food safety experts who spoke to HuffPost said not enough people use one key tool at home: a
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