There is no doubt that mastering the fundamentals of food safety is very important. Once you are safe with your food, you can keep yourself and anyone who eats the food safe as well. So what are the critical things that you ought to know regarding safety of foods? Ido Fishman stresses a couple of points. Read on to learn more about them.

Foods that are High-Risk

Almost all of us are aware that fresh seafood and raw poultry are quite high risk. That said, do you know about any other edibles that you ought to watch out for? The following are a couple of foods that you may not have known about:

Pasta, cooked rice and noodles

The high moisture content and carbohydrate content of such types of foods make them a perfect breeding ground for various mold and bacteria

Eggs

Whether eggs that are raw are risky or not will be primarily dependent on the kind of hygiene practices where you reside. That said, cooked, or semi-cooked eggs are quite high-risk edibles and it is pivotal that you consume them quickly or refrigerate them. It is not advised by cooking experts that you let them sit and gather dust for too long.

Fresh vegetables and fruit

As per Ido Fishman, fresh vegetables and fruit, at a bare minimum, have to be thoroughly washed prior to you eating them. When it comes to fresh produce, you do not just have to be concerned about food-borne bacteria. Soil-borne bacteria along with the ingredients present in the fertilizers and pesticides are a big source of worry too!

Cream, milk and soft cheeses. 

These foods are quite risky as well owing to their moisture and high sugar content. Soft cheeses fall in this category as well, although if refrigerated in a proper manner ought to last for much longer.

Storage of Safe Food

Were you aware that the manner in which you store edibles inside your fridge is very important? Most of us do not know this. The truth of the matter is that you can keep and store your food much safely if you simply follow a couple of basic rules:

Rules for Food Storage

Correctly Stack your fridge correctly.

This is one of the most important rules for food storage that Ido Fishman always emphasizes on. Make sure that you always store and keep the uncooked foods (which are the highest risk) right at the fridge’s bottom. When you do that, there is no chance that they will drip on the uncooked or lower-risk foods. In addition, seafood and poultry ought to be stored on the fridge’s bottom shelf with any other kinds of meat above them, and dairy and cooked food above that.

Regularly Clean your Fridge

Any drips or spills ought to be cleaned right away. Furthermore, an extensive deep-cleaning of your fridge after every couple of weeks is also very important and necessary if you want to maintain good food hygiene. This is something which is quite easy to forget but important nonetheless.

Ensure your food items are well-covered in your fridge. 

When all your edibles are properly covered inside your fridge, that boosts their shelf life and also avoids cross-contamination of edibles.

Knife Safety

According to Ido Fishman, it is crucial that you how to be 100 percent safe with all your knives present in your kitchen.

There is no denying that the most critical aspect regarding safety of knives is to ensure that your knives are sharp as possible all the time and not damaged or dented in any way.

It might appear to be counter-intuitive to you, but you are far more likely to injure yourself with a knife that is blunt than you are with a knife that has been sharpened properly.  A knife that is blunt requires you to utilize more force in order to cut. What that means is that if you slip, you can injure yourself quite easily in contrast to the minor cut you may get with a knife that is extremely sharp.

Similarly, it is of paramount importance that you replace your kitchen knives when its blade becomes too thin. A knife that has been often sharpened to the point where its blade is beginning to thin out can become a breaking hazard. The very last thing you definitely is to have your knife’s tip snap off while you prepare dinner- the tip can wind up almost anywhere!

The Danger Zone of Temperature

The danger zone of temperature is most likely the most key element in food safety. As per Ido Fishman, it falls between 4 degrees Celsius and 60 degrees Celsius. This happens to be the particular temperature zone in which the bacteria that is food-borne multiplies very quickly.

Within 4 hours in this temperature zone, the bacteria present on food will probably have multiplied to extremely dangerous levels, and it is vital that you discard the food.

In addition, you need to set refrigerators below the scale’s minimum end. In other words, they ought to be colder than 4 degrees Celcius. That makes sure that growth of bacteria is kept to a bare minimum. Keep in mind that when you refrigerate foods, it prolongs its life considerably.

When you are keeping the food warm, its internal temperature has to be more than 60 degrees Celsius. This is applicable to refrigerated temperatures as well. That said it is far easier and simpler to cool edibles all the way rather than heating it all the way through.

Bottom Line

When you keep the abovementioned things in mind, you can make sure that you are not taking any kind of risk with your food. In addition, if you are uncertain whether a certain food is safe to consume or not, simply do not eat it but rather discard it away. It is probably in your best interest to throw it away instead of risking your precious health or life over it.