Hygiene is of utmost importance in the kitchen, but we don’t always realise that it takes more than simply washing your hands before you start cooking and washing your dishes after. We all commit certain errors without ever realising it -often thinking we’re doing a great job! So what kinds of mistakes are we talking about? Here are 12 common errors to never make again!
1) Storing foods loose in the fridge
It is important to always wrap foods before putting them in the fridge to avoid cross-contamination between clean foods and dirty foods, which often end up in the fridge. This could be a fatal error, and always store your food in containers or wrap them in cling film or tin foil.
Additionally, organise your fridge so that raw foods (which are often dirty or contaminated: fruit, vegetables, raw meat, etc.) and clean foods (most often, ones that are cooked: meat and fish, leftovers, sauces, etc.) are not side by side.
2) Not removing the original packaging
Packaging (for example, plastic cartons) are covered in undesirable germs that could contaminate the foods around them. Just think about the number of people who have handled these packages before you bought them! So get rid of the packaging straight away and transfer the food to another container.
3) Washing meat
We may imagine that running meat under the tap will get rid of any bacteria, but in fact, it only makes things worse! The British food safety agency has recommended that you do not wash meat, as this further spreads the bacteria present in the meat. If you are anxious about bacteria, be aware that only cooking will get rid of it, so avoid eating raw or very rare meat.
4) Using the white or the yoke of the egg after it touches the outside of the shell
The yoke and the white of the egg should never come into contact with the outer shell, so as to avoid contamination with the micro-organisms present on the shell. If the white of the egg spills over onto the outer shell, don’t try to save it or use it in your dishes.