THE "GOLDEN RULES" OF FOOD HYGIENE

To avoid contamination of food the World Health Organization (WHO) released a series of suggestions as daily application significantly reduces the risk of foodborne illness:

Eat foods that have been processed in a hygienic manner
For example, pasteurized milk or boiled and chilled (kept in fridge), chilled or frozen.

Cooking sufficiently adequate cooking alimentosLa ensure the destruction of germs.
If there are parts crude risk of developing new germs. Make sure all meats are cooked cut them realiszando. Chickens, other meats and burgers should not be pink. All juices should be clear

Eat cooked foods immediately after
Prevents microbial growth. Do not get ready and leave on the counter.

Store cooked foods carefully
If you are not going to be consumed immediately place them in the refrigerator, freezer or freezer. Should never be left at room temperature.

Heat enough cooked food
Before eating those foods that were refrigerated cooked they should be heated to high temperatures. The best way is to fire at least long enough so that the inside is very hot. For cold foods eaten should consume only withdraw from the fridge.

Avoid contact between raw and cooked foods
Cooked food can become contaminated by contact with raw food. It is also important not to use utensils for cooked foods that were used to prepare raw food.

Ensure proper hygiene of both the person responsible for handling food as the place where the kitchen.
The utensils, cloths and racks, floors and kitchen walls are sources of contamination if they are not washed with water, soap and bleach.

Protect foods from insects, rodents and domestic animals

In particular insects and rodents contaminate not only the food they choose to eat but also those who have contact with their path.

Use water or drinkable network
With two drops of bleach per gallon of water or by boiling for 5 minutes.

Cover and protect food
Both those who put in the refrigerator as well as those exposed to room temperature queduen