Healthy Cooking Tips II
7. Wrap the cuts with a sterile cloth or tape is waterproof. replace the cloth or tape it every day until the wound was healed.
8. Cover with plastic trash shopping is still intact. Dispose of garbage every time kitchen job done. Wash and dry the trash before installing a new plastic bag.
9. Avoid “make waste” at the kitchen table, near the food cooked, or near the food being processed.
10. Immediately dispose of the remains of washing dishes like the crumbs of food, fish bones, and others. Do not wait until much as the rest of fast food can rot and spread disease.
11. When handling food, use a clean apron, short-sleeved shirt or long sleeves rolled up neatly. Tie hair back, not to loose or covered her face.
12. Clean the surface of the table and kitchen utensils, knives for example, at each stage of food handling. Do not use the same equipment for handling raw food with cooked food, unless previously been washed and dried. Wipe the surface of tin from canned foods before opening, and clean the dust and grime.
13. Use a spoon to taste the food. Do not use fingers or palm. Use a spoon once and not repeated, unless washed first
14. Wash utensils and cutting tools with warm water and detergent. Rinse thoroughly and drain until dry yourself, or can also use a clean cloth. Change and wash clothes, apron, hand towel, and towel to handle the food, ideally every day. After use, soak the cutting board from either plastic or wood with hot water and detergent
Random Posts
Posted in Food and Nutritions | 
Tags: Dispose of Garbage, Food Cooked, Handling Food, Healthy Cooking Tips II, Sterile Cloth, Wash utensils