Food Safety

Foodborne disease remains a signifcant health issue in both developed and developing countries. WHO published the five keys to food safety. Click here to read.

Susan of The Well Seasoned Cook has written quite a few articles on food hygiene which are reproduced here, with her consent ofcourse. Thankyou Susan!

· RULE NUMBER 1 for safe food handling is WASH YOUR HANDS. The germ theory is not a theory anymore; it has been the cornerstone of medicine since its acceptance back in the day of Louis Pasteur (1890s), the Pasteur of “Pasteurized” milk, juice, etc. Germs cause illness and they are spread through contact.

· RULE NUMBER 2 for safe food handling is DO NOT EAT ANYTHING OFF THE FLOOR. That’s right, folks, the 5-Second Rule is a lie. You know, that mischievous little superstition we invoke when we cannot bear the thought of parting with a chocolate cookie that’s fallen to the floor, perhaps the last chewy, gooey cookie in the house. We rationalize that germs can’t possibly contaminate the cookie because it’s only been on the floor for 5 seconds or less. Oh, yes they can and they do. Germs love cookies. They are clingy, needy. They want to live; they need to eat, too.

• Handling raw animal products (meat, poultry, eggs and fish) requires prompt clean up of work surfaces and utensils. You don’t want to be cutting your salad fixings with the same unwashed knife on the same unwashed cutting board that you just used to trim the fat off your steak. This is called cross-contamination and can easily be avoided.

• Clean up means hot, soapy water and a new or freshly sterilized sponge, cloth wipe or paper towel. Rinse the soapy residue well with fresh water. Cleaning means washing away germs as much as it means killing them. Keep several rolls of paper towels on hand; they are convenient and can be disposed of immediately after use.

• Sponges absorb everything & are particularly inviting breeding grounds for germs. Replace them often, but until you do, you can sterilize them with some diluted chlorine bleach in a bowl of water, squeezing under the water to make sure you introduce the bleach into all those dark, dank interior cells. (Please wear latex gloves to protect your hands.) Again, rinse well with fresh water. Bleach is a poison and must be respected.

• Consider plastic cutting boards and stirring spoons rather than wooden ones. Wood is attractive and traditional, but can trap raw juices into its grain, especially as it becomes worn. Wood also requires more careful cleaning since it will warp if exposed to water too long, hastening the very cracks you want to discourage. Though stronger and less porous than wood, plastic will also wear out in time; check your tools periodically for excessive wear and replace as needed.

• Antibacterial soaps and detergents do work, but they are no substitute for hot, soapy water. If you must use them, take extra care to rinse thoroughly with fresh potable (drinkable) water. READ THE LABELS of the cleansers you are using. Many are hazardous to human beings and family pets; directions for their use are clearly stated on the labels and must be followed.

Did you know?
· One bacterium can become 2 in just 15 minutes. This means that within 6 hours, 1 bacterium can multiply to over 16 million. To be harmful, some bacteria need to grow to high levels. Other bacteria can cause illness when they are present in very low numbers. The smell, taste and appearance of food are not good indicators of whether the food will make you sick.

· Meat, seafood, cooked rice, cooked pasta, milk, cheese and eggs are foods that provide ideal conditions for microorganisms to grow.

Some tips.

· Labelling on food package give valuable information on instructions for storage, manufacturing date, use by date, expiry dates, notes for allergy etc. which are to be followed.

· When buying food at the supermarket, buy frozen food last and go straight home. Do not leave food in the car's boot too long where there is no air conditioning.

· Do not buy cans that have swelled or have rust on them.

· Avoid buying potatoes that have green spots on them or are sprouting.

· If the power is off, avoid opening the fridge. Depending upon the kitchen temperature, fridge food can remain cold for 4 to 7 hours.

Asha has, as always given some safety tips at Aroma. Read here.

Off for a short vacation, see you'll soon! :)

How safe is your food?

Ever given a thought how safe your food is? Take this little quiz below.

1. Where should you put an open jar of jam?
A. In the fridge B. In the cupboard C. Sometimes in the fridge, sometimes in the cupboard – look on the manufacturer’s label

2. How long can leftovers be left at room temperature?
A. 30 minutes B. 2 hours C. 4 hours

3. What is the correct way to thaw frozen chicken?
A. Place in a warm room B. Immerse in a sink of hot water C. Place in a refrigerator

4. What temperature should your fridge be kept at?
A. 0 – 5 deg Centigrade B. minus 5 to 0 deg Centigrade C. 5 – 8 deg Centigrade

5. What is your pet peeve regarding food safety?

If you wish to add something on food safety or contribute an article or your views on it, you may leave a comment or mail me. Have a nice day!

Safety Moment #4: Kitchen Appliances and Tools-II and a Meme

Continuing the series from here…

Microwave ovens

· Make sure the microwave is located at approximately waist level and within easy reach, to provide for ease in the lifting of hot foods.
· Follow manufacturer's instructions for operating microwave ovens.
· Cover foods cooked in microwaves to avoid splattering.
· If the food is covered during cooking, make sure to leave a small portion vented, or uncovered, so steam doesn't build up and burn you when the covering is removed. Use caution when opening covered containers. Open containers away from the face because they could be extremely hot.
· Do not microwave whole eggs in its shell. Always prick potatoes, eggplants, sausages to prevent steam buildup and an explosion.
· Be aware that food cooked in the microwave can remain hot long after the microwave turns off. Use appropriate personal protective equipment such as hot pads when removing foods from microwave.
· The foods should sit as directed in the recipe after being removed from the oven so the heat can continue to spread and dissipate. This is called 'standing time', but it is actually more cooking time.
· Most ovens have hot spots, and if you eat the food directly from the oven, a few areas could be superheated and will burn. On the flip side, there can also be cold spots where the food doesn't get hot enough to kill bacteria. Follow stirring and rotating instructions carefully.
· Do not use metal foils or containers unless the recipe specifically directs you to. Microwaves bounce off metal, which can cause arcing and a fire inside the oven.
· Some recipes may call for shielding parts of the food, especially meats, with small amounts of foil. This is perfect acceptable as long as the directions are carefully followed.
· Keep the interior of the microwave clean to avoid splattering and popping.
· Make sure door seals are in good condition and free from food or grease buildup. Never operate a microwave if the door is damaged or doesn't close securely. Damaged ovens may emit harmful radiation.
· If you notice any sparking inside the microwave, immediately turn off the microwave, unplug it and do not use it, until it is repaired.
· Do not operate the oven while it is empty. This can also cause arcing and start a fire.
· Make sure any glass, plastic containers, and plastic wrap you use are labeled 'microwave safe'.
· Do not heat water or other liquids beyond the time recommended by the manufacturer or any recipe. Superheating can occur when plain water is heated in a clean cup for an excessive amount of time. The water will look innocuous, but when moved it can literally erupt out of the cup. Don't heat the water twice - that adds to the superheating risk. Adding sugar or coffee granules/teabag to the water before heating it will reduce the risk of superheating. But never add sugar /teabags to freshly microwaved liquids while holding the cup in your hand or close to your face.
· It's also a good idea to stand atleast a foot away from the microwave when it is operating - just to be on the safe side and avoid microwave radiation. Be advised that microwaves may interfere with the workings of pacemakers.

Refridgerators

· It is important to monitor and maintain the temperature of the fridge. Find the refrigerator setting that keeps the temperature within the range of 1 to 3º C (34º to 40º F) or colder throughout the refrigerator.
· Be sure that the refrigerator doors are closed tightly at all times. Do not open the doors more often than necessary and close them as soon as possible.
· It is important to remember that cool air in the refrigerator moves downward and forces warmer air near the bottom to rise. This circulation of air is essential in maintaining the appropriate temperature throughout the unit.
· The placement of food is also important for refrigerator safety. Do not overpack the shelves with food. The refrigerator air needs to circulate to keep every food item at its optimum temperature.
· Food storage: Cover foods to retain moisture because the air circulating in the refrigerator will dry out any uncovered or unwrapped food items. This also prevents them from picking up odors from other foods.
· Clean out the fridge clean regularly.
· Freezer temperature should be maintained between 0º F and 5º F (-17º C and -15º C).

Stoves and Cooking ranges

· Always make sure the oven and stove top is clean. If not, clean them thoroughly and safely. Residue grease and food can catch fire.
· Keep pot handles turned inward, away from the edge of the stove. Don't wear long, loose sleeves that can hang over the stove while cooking.
· Flammable fabrics, such as towels, dish rags or curtains can be ignited merely by being used or stored near a gas or electric range.
· Vapors from contact cement, gasoline, cleaning fluids or other flammable liquids can be ignited by the pilot of the kitchen range.
· Always remember to switch off the stove when not in use.

Asha has given more tips, read here.

Disclaimer: All information is taken from various sources on the internet.

Lately, it's been raining meme's on foodblogs and I was happy to escape being tagged. But I was tagged twice yesterday by Dhana and Ramya to reveal Seven Random Facts about myself. So here it is…..

1. I used to be a very reserved and quiet person, but am pretty talkative now. I was a very good Bharatnatyam dancer and quite passionate about it, but lost touch after college.

2. People I meet remember me a girl with long hair. My hair was so long – a hereditary factor - it would inch towards my knees if I didn't trim them. Even today if I run into someone, they will check how long my hair is and chide me for cutting them off!!

3. Right from my babyhood, I entered the kitchen only to eat, and never to cook, observe the on-goings or help around. My younger sister was just the opposite; she knew how to dice the veggies for sambhar or slice them for aviyal from the time she was 2 or 3 years!! Everyone mentioned how clever and nice the younger one was and how I didn't know anything. Obviously, I didn't like that. So one day I told my mum I'd help her to cut French beans. Help I did and with the beans, I also cut my finger. Seeing all the blood ooze out, I nearly fainted. After that, I didn't venture to the kitchen for a long, long time!!

4. In high school, I showed "interest" in cooking. I told my mum that I would make vegetable biryani every Sunday. But I had some conditions – I hated to chop the vegetables, so mom had to do that bit. And since she was anyway at it, why not cook them and keep aside? Then ofcourse, she had to keep the masala ready. I didn’t know to cook the rice, so that was her department too! So come Sunday, I'd return from my dance classes and enter the kitchen, put on my apron, fry the masala and layer the biryani and tell everyone I had made it!! I thought it was boring to make regular home food. Everything I made would be christened Shahi something, or Nawabi something or Royal… you get the hint?

5. I hail from a veggie family and had never seen chicken bought, cleaned or cooked ever before I got married. The first time I made chicken, I felt a whole range of emotions!! And the chicken burned! I kept mum about the chicken and didn't serve it to my BIL and family who were invited to lunch. But my better half announced that it was my first trial, and both he and BIL being magnanimous, were eating the burnt chicken!! God bless them. After all my cooking escapades, I have a foodblog!!!! And I have to say, I've come a long way from the burnt chicken days!

6. I enjoy reading books, articles, anything. I love traveling; my husband travels a lot on work and I'm ever ready to travel with him to Iran, Sudan, Azerbaijan, Aberdeen, Papua New Guinea etc etc….. except that my pleas fall on deaf ears!

7. I'm very sensitive to smells. A strong perfume may make me faint!

Now who do I tag… Mallugirl (Malabar Spices), Meeta (What's for lunch, honey), Sandeepa (Bong mom's cookbook), Susan (Food blogga), Anita (A mad tea party). Take it if you like.

Safety Moment #3 : Kitchen Appliances and Tools

Kitchen appliances have enhanced our lives with comfort and convenience. Proper care and regular checks are necessary to correct or avoid hazards and ensure safety.

Basic safety steps:
· Always purchase appliances and equipments that are tested and passed by the regulatory authority of your country of residence.
· Always follow the appliance manufacturer's instructions for installing and plugging into electrical power.
· Follow the manufacturer's instructions for use and cleaning the appliance.
· Keep all electrically powered appliances and equipments away from sinks and areas where water is used.
· Check that all cords are in good condition and not knotted or coiled. Never use worn, frayed or otherwise damaged cords or appliances.
· Always ensure that appliances are not carrying more than the recommended load. Do not overload circuits by using multiple plugs, extension cords or the like.
· Do not allow appliance cords to dangle over the edge of counter tops or tables.
· Unplug appliances when not in use. If an appliance smells funny or doesn't function correctly, have it repaired or replaced.
· Before leaving the house and especially leaving for holidays ensure that appliances not in use are switched off and plugs are disconnected.

Food processors/Mixers/Choppers:
· Always use push sticks or tamps to feed or remove food from these types of machines.
· Do not use your hands to feed smaller pieces of meat through slicers.
· Do not open up or put your hands into an operating machine to stir contents or guide food while the food is processing.
· Make sure the processor is off before opening the lid or adding items.
· Do not wear loose clothing or jewellery that could become caught in machinery.
· Turn off and unplug the machine before disassembling and cleaning or removing a blockage.

Coffee Makers:
· Do not place hot coffee makers close to the edge of counters where people passing by may come in contact with them.
· Check to make sure the coffee filter is in place before making any coffee.
· Do not remove the filter before the coffee has stopped dripping.
· Never stick your fingers into the chamber of a coffee grinder to get beans to drop into the grinder; tapping on the outside of the container will encourage beans to drop into grinder.

Steamers:
· Do not open the door while the steamer is on, shut off the steam, and then wait a couple of minutes before releasing the pressure and opening.
· Clear the area around the steamer before opening.
· Open the steamer door by standing to the side, keeping the door between you and the open steamer.
· Use oven mitts to remove hot trays from the steamer.
· Place hot, dripping steamer trays on a cart to transport. If trays are carried by hand, they will drip on floors and create a slip hazard.
· If a steamer is stacked, remove the tray from the top steamer first, then the lower one, to prevent burns from rising steam.

Pressure Cookers
· Shut off the steam supply and wait for the pressure to equalize before opening the lid of the pressure cooker.
· Stand to the side and open the pressure cooker away from yourself, keeping the open lid between you and the pressure cooker.

Kitchen Knives:
Asha has written a comprehensive article on Safety tips about Kitchen Knives at Aroma. Read it here.

To be continued...

Disclaimer: All information is taken from various sources on the internet.

Safety Moment #2: Kids in the Kitchen

Whenever we have kids visiting us, I have one eye on them…. perhaps I'm more watchful than their parents are since my house is not exactly child friendly. There are many artifacts, curios and the like which entice the little ones. The little ones even think that my glass topped centre table is the perfect surface to bang on! No, I'm not having any of that from them, nor will I let them eat my house plants! Which is why I have an eye on their innocent (?) activities. As a child's mobility and curiosity increases, appropriate supervision becomes essential. Involving children in our daily activities allows them to learn new things and also teaches them method, neatness and safety.

The focus of the Safety Moment this May is on Kids in the Kitchen. The sheer pleasure of kids helping in the kitchen is incomparable. Meeta is guest-hosting this event at The Daily Tiffin. Here are some pointers from my end, all researched from the internet and just plain common sense.

Keep all hot items at a safe distance from a child.

Remove tablecloths and placemats when toddlers are present. They can tug and pull on everything within their reach. Hot or heavy items can be easily pulled on top of them.

Keep children and pets away from the range when anyone is cooking and keep a close eye on them at all times.

An oven door can get hot enough to burn a youngster who might fall or lean against it. It can be particularly dangerous for a child just learning to walk who may use the door for support; the child is often unable to let go before suffering a burn. Keep small children out of the kitchen when the oven is in use.

Keep hot items, such as hot beverages and trays that have just come out of the oven away from the edge of counters, so that children are not able to reach them.

Always turn pot handles inward to prevent small children from reaching and pulling down a hot pan.

Don't store cookies, candies, chocolates or other treats near the stove. It might tempt little children to climb on the stove to reach them.

Children who are permitted to operate the microwave oven should be tall enough to be able to safely remove items from the oven. One major risk is facial burns, which occur among children whose height puts their face at the level of the heating chamber of the microwave oven.

Be sure children are old enough to understand the safe use of the microwave oven before allowing them to heat foods. Young children may not be able to read and follow directions and are at a higher risk potential than older children. Their height is also an important factor.

Remember, continuous and adequate supervision of children in the kitchen is of prime importance.

Announcing Safety Moment # 2 : Kids in the Kitchen

This May, the focus of the Safety Moment will be on how safe your kitchen is for your kids. The theme for the month is Kids in the Kitchen. Meeta is hosting the Safety Moment at the Daily Tiffin.

Safety Moment #1 : General Safety

Safety is taken for granted. This Safety Moment series will make us aware how careless or paranoid or conscious we are about safety measures. All the information below is a compilation of words of wisdom from mothers and grandmothers, internet, fellow bloggers and first aid guides. I sincerely hope all of us learn something from the Safety Moment. First, let me thank Asha for helping me with the logo. Thankyou Asha! :) Without much ado, here are some GENERAL SAFETY pointers.

Dress it down!

How are you dressed in your kitchen? You bend to stir your soup and your long stylish chain dunks itself into the pot of soup! Aww!! Worse, those dangling sleeves of your new dress get burnt. You don't want any of that, right?
-Long dangling sleeves or loose fitting clothes can catch fire easily or get caught in appliances. Roll up your sleeves before cooking.
-Brush the hair off your face and tie it up before entering the kitchen.
-Remove jewellery that gets in the way. Bracelets are interfering and bangles get heated well enough to give you burns.

Balancing act!

Try carrying 10 or more oddly shaped grocery bags and you are left with sore fingers and aching elbows. If those bags are heavy, then your back and shoulders are going to give away and in all probability you are dragging those last few steps to your doorstep!
-To lift heavy kitchen items, plant both feet firmly on the ground, bend on both knees and lift with both hands. You should be able to balance yourself with the load.

-Lift only as much weight as you can or as many items you can hold.

-Be careful while carrying hot liquids.

Watch out for sharp objects!

-Kitchen workspace, doors, kitchen shelves and cupboards may have sharp corners and edges. Always close cabinet doors and drawers.
-Broken glass is very sharp. Protect your feet by wearing slippers. Sweep up the broken glass pieces and then mop/swab/sponge the area. Dispose off the broken glass in a separate trash bag.
-Keep knife blades and grips clean. Keep knives sharp. Sharp knives cut easily, involving minimal force. While cutting, keep the sharp edge away from your fingers and your body. Clean knives promptly after use and keep them in their storage place. Read what Asha has to say here.

Avoid the banana peel effect!

-If you spill water, soap, oil, grease, flour, or a banana peel on the kitchen floor, clean it up instantly.
-Keep pot and pan handles turned inward, out of your way.
-Remove boxes, grocery bags, footstools, kitchen rags or anything on the floor that will obstruct the path of a busy cook.
-Ensure that your kitchen flooring is not slippery.

Save your hands!

-Kitchen cleaning fluids like soaps, bleaches, drain cleaners, acids, should be used according to packaged instructions. If your hands are sensitive to the cleaning soap, discontinue its use.

-Put on gloves while cleaning, especially if you use steel wool or hard scrubs.
-Keep cleaning chemicals and pesticides on shelves away from foodstuffs and inaccessible to children and pets.

Beware of hot and cold surfaces!

-Do not place hot glass or ceramic utensils on a wet or cold surface, they will break. Place them on a wooden surface or on a cloth.
-Do not place a glass utensil on a hot burner or hot surface, it may explode!
-Do not use a damp potholder to pick up something hot, you will get steam burnt.
-Remember to use oven mittens and pot holders to pick something hot. Richa of As dear as Salt gives us some useful tips here.

Fire, fire…!

-Do not place tea towels, potholders, paper and plastic bags, curtains, boxes or anything that will catch fire near the stove or near hot appliances.
-Clean the stove, oven and exhaust fan regularly. If you detect any gas leakage, turn off the gas connection and call for help immediately. Open windows and allow proper ventilation.
-Beware of flammables and volatile cleaning liquids; they can easily cause fires and explosions.
-Douse cigarette butts before throwing them into the trash bin.
-Do you know to put out a small pan fire? See what Archana of Tried and Tested Recipes has to say. There will be a separate theme on Kitchen Fires.

Down to the basics

Trinnnnggggg…..! Your phone beckons, you go away to answer it and return after half an hour. What greets you is a charred mess. It could be worse!
-Do not leave your cooking unattended. If you have to for any reason, turn off the heat.
-Do you know the emergency numbers? Write them down on a paper and stick it where it can be seen – or more importantly, where you'll remember to look in an emergency.
-Learn to use a fire extinguisher.

Watch what you eat!

Or so say our affable Bong mom Sandeepa and Swapna of Susarlas Kitchen here and here.

And to sum up, read what Asha of Aroma and Swapna of Swad of India have to say here.

Thankyou to all who took part this time! Those who did not, hope you will join next time with your words of wisdom. The next Safety Moment will be held in May 2007. The theme is Kids In The Kitchen and it will be hosted by Meeta at the Daily Tiffin.

To participate:

- There will be a theme for the month, along with the deadline for entries. Your entries should be relevant to the theme for the month. - You may provide your views/suggestions/words of caution/advise on the theme for the month, share any experience/ incident you, or someone you know, have had. - You may post an article on your blog or add a line to your regular post highlighting the safety moment, or simply mail what you have to say to the host. You are welcome to send in any sketches/pictures/cartoons too. - Mail your entry to the host along with your name, your blog name and URL before the deadline.

Safety Moment

My husband was discussing the HSEQ practices in his company. As most of you may already know, HSEQ stands for Health, Safety, Environment and Quality. I consider the kitchen my domain – surely most of you do too. But how conscious are we about safety in our kitchens? Do we remember to wipe of those tiny drops of water we spill on the kitchen floor? Do we realise how unsafe our kitchens can be for curious little kids? Do we know of the hazards posed by our kitchen appliances? And those sharp knives lying around? Or those tea towels thrown around carelessly?

My husband encouraged me to hold a Safety Moment on my blog. What do we do here, discuss kitchen safety ofcourse! I first thought this would be a one-off event, but the more I thought about it, I realised there were many safety issues to address. Here's what I propose. There will be a topic for each month. All of you are invited to provide your views/suggestions on that topic. It may be just a line, a word of caution, a piece of advice. If any of you would like to share any experience/ incident you, or someone you know, have had, we will be happy to learn from you. You may post an article on your blog on the given topic, or add a line to your regular post highlighting the safety moment. Do you want to express your thoughts pictorially? You are welcome to send in any sketches/pictures/cartoons (yes, we can make this a fun event too!)

What are your thoughts on this? Please let me know. Would you like to host this event? Your comments, suggestions, advise are welcome. Spare a moment, make our kitchens safe!

The topic for the month is General Safety. Since this idea is still new among us, let's touch on general safety measures we should follow in our kitchens. What can we write here…..dangers of hot surfaces, sharp objects, clothing, lifting heavy kitchen items, steam/vapour build-up….. the list can go on. As I've said earlier, you may mail me your views or experience on the topic or include a Safety Moment in your post, even if it is a single line. Mail me a link to your Safety Moment at vjyothsna1@yahoo.com along with your name, your blog name and URL by March 31. I shall do a round-up in the first week of April.