Serve Delicious and Safe Food.
Food poisoning puts upwards of 128,000 individuals in the hospital every year, and it can also lead to long-term health issues. At Nutri-Rific, we provide you with the safety measures, categorized by WHO in the form of four keys, that would help protect your family from food poisoning at the house when implemented.
Clean
At Nutri-Rific, we provide food safety training that teaches you to properly cleanse all kitchen surfaces — including the equipment, reusable grocery pouches, fruits and vegetables, and more. Food poisoning can be avoided by cleaning both the interior and exterior of the equipment, including grips and buttons. In addition, hands should be washed before, during, and after food preparation, bathroom use, diaper changes, and handling pets/animals.
Separate
Utilize two cutting boards: one just for raw meat, poultry, and fish, and the other one for ready-to-eat items such as bread and greens. Wash dishes, utensils, and cutting boards that have come into contact with raw meat, poultry, shellfish, eggs, or flour in hot water and soap to decrease the chances of cross-contamination.
Cook
Check how well done meat, poultry, fish, and egg-based meals are with a food thermometer to avoid any potentially harmful pathogens! In case you’re not serving food right away, use a heat source like a chafing dish, warming tray, or slow cooker to keep it out of the temperature danger zone (40°F -140°F), where bacteria develop quickly.
Chill
Allow enough time for hot food to cool before placing it in the fridge or freezer; nevertheless, cooling should be finished within one or two hours of preparation. Split meals into smaller parts, place in a dish, and set in a shallow tray of cold water to quicken the cooling process before placing in the refrigerator.
Foodborne illnesses cause a large number of people to become sick and experience flu-like symptoms annually. Ensure you are only serving the safest, most delicious food with Nutri-Rific!