Tips on health and kitchen sanitation

Ø Store raw and cooked food separately

Ø Do not keep perishable foods in a danger zone (between 10 degree and 60 degree Celsius)

Ø Thaw frozen meat thoroughly before cooking.

Ø Cook all food thoroughly, do not part cook or under cook

Ø Serve cooked food immediately or ,

Ø Cool it rapidly (within one and half hours )or,

Ø Keep it hot until required

Ø Reheat food but avoid it time and again or else nutrients would be lost

Ø Do not prepare food too far in advance of needs

Ø Clean all surfaces of utensils and the hands thoroughly after preparing raw foods

Ø If water supply is of doubtful purity, boil all water during food preparation or for cleaning equipment6s and utensils

Note: These tips sound simple so these are ,I have done no great job to put them together but you can really do a great job by giving them a place in your day today life because implementation costs high. Be healthy and build healthy India, small efforts do make a difference.