Part 2 Raising Food Sanitation
1.Freeze bulk meat right away. Avoid bacteria growth and spoilage on meats bought in bulk amounts by dividing them into freezer-safe zip bags. Label the bags with the current date and what meat type before storing in the freezer.
2.Wash produce before cutting. Scrub the rinds or skin of fruits and vegetables before cutting.
3.Use multiple cutting boards. Prepare meats on one and produce on another to avoid bacterial spread.
Wash the chopping board after cutting chicken, as raw food has a higher tendency of containing bacteria.
4.Divide the refrigerator by food groups. Use the different areas and compartments.
- Refrigerator door: Insert juices and other large items that do not need much refrigeration on the other side of the door. Butter compartments are convenient against the door.
- Top shelf: Eggs and milk should stay at the coldest area of the refrigerator[. Place coffee creamer and other necessary items that need the cold temperature on the top shelf.
- Drawers: A modern refrigerator allows two removable drawers, one for meats and one for produce. Ensure to clean the compartments regularly.
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