Food Safety
Here are some food safetly tips to make your food, safer.
OvensOvens are always hot during and after use, be careful around them and always close the door. Always use oven mits to prevent injury when you take out your food. Especially metal and foil containers.
After use, ovens (and containers) will still be hot, be careful not to burn yourself and allow adequite cooling time. Always use oven mits when removing food. |
StovesStoves are hot when turned on! Make sure you don't touch the metal of the pan or pot as it may cause injury.
Always point the handle of your pot or stove inwards as handles can get caught on clothing or bumped to the floor. After use, stoves (and pots and pans) will still be hot, be careful not to burn yourself and allow adequite cooling time. |
As you can see in this diagram to the left (or above on mobile). Cutting 1 inch (or 2.54 cm) around the mould on the cheese will make sure that the mould's roots are gone.
As you can see in this image, the roots of mould extend about an inch down from the visible mould.
(Roots can also grow sideways) |
Why does this happen?
The reason why eggs float and sink is because the shell of the egg isn't completley sealed. Over time, tiny amounts of air sneak through the shell into the air sack, that is how we can tell if an egg is rotten or not.
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Looking at this diagram,
If an egg sinks, it's fresh. If an egg floats in the middle, it's coming to the end of it's life - this stage is the perfect time to hard boil the egg. If an egg floats (at the top), it's spoiled and you should throw it out. |
Cross-ContaminationThe most common way to get food poisoning is via cross contamination.
Cross Contamination is when you use the same surface to process vegetables that you did with raw meat and haven't washed it. Make sure you always wash (with hot soapy water) any surfaces that have come in contact with raw meat. Raw meat has so many different kinds of bacteria |
Source: http://www.foodauthority.nsw.gov.au/fp/food-poisoning