Here are the steps on how you can keep your food safe given by cleaning service Phoenix.
Clean: Often wash hands and surfaces
Bacteria will spread and get onto cutting boards, utensils, sponges and counter tops in the kitchen. Prior to handling food and after using the toilet, changing diapers and handling pets, wash your hands with hot soapy water. After preparing each food item and before going on to the next meal, wash your cutting boards, pans, utensils, and counter tops with hot soapy water. Using plastic or other cutting boards which are not porous. Following use these boards should be passed through the dishwasher or washed in hot soapy water. Consider wiping up kitchen surfaces by using paper towels. Wash them regularly in the hot cycle of your washing machine if you are using paper towels.
Separate: do not cross-pollute
The scientific term for how bacteria can be distributed from one food product to another is cross-contamination. When handling raw meat, poultry and fish, this is particularly true, so keep these foods and their juices away from ready-to-eat foods. In your supermarket shopping cart and in your freezer, separate raw beef, poultry and fish from other foods. For raw meat products, use a different cutting board. Often use hot soapy water to wash hands, cutting boards, dishes and utensils after they come into contact with raw meat, poultry or seafood. Never put cooked food on a dish that has previously included raw meat, poultry, or seafood.
Cook: Cook to appropriate temperatures
Food safety experts believe that when heated for a long enough time and at a high enough temperature to destroy the harmful bacteria that cause foodborne illness, food is properly cooked. To make sure the beef, poultry, casseroles and other foods are cooked all the way through, use a clean thermometer that tests the internal temperature of cooked foods. Cook roasts and steaks up to a minimum of 145 F. Whole poultry for doneness should be cooked to 180 F. Cook ground beef to a minimum of 160 F, where bacteria can spread during processing. Data from the Centers for Disease Control and Prevention (CDC) ties a higher risk of disease to consuming undercooked, pink ground beef. Do not eat ground beef, which is still pink inside, if a thermometer is not available. Cook the eggs until they're solid with yolk and white. Recipes in which eggs remain raw or only partially cooked are used by Don. Fish can flake easily with a fork and be opaque. Make sure there are no cold spots in food where bacteria will live when cooked in a microwave oven. Cover food for best results, stir and rotate for even cooking. Rotate the dish by hand, once or twice during preparation, if there is no turntable. When reheating, bring the sauces, soups and gravy to a boil. Carefully heat the other leftovers to at least 165 F.
Chill: promptly refrigerate
Refrigerate foods quickly, as cold temperatures inhibit the growth and proliferation of harmful bacteria. So set your refrigerator to no higher than 40 F and 0 F for the freezer device. With an appliance thermometer, monitor these temperatures periodically. Within two hours or longer, refrigerate or freeze perishables, frozen foods and leftovers. Never defrost at room temperature with food. Thaw food in the oven, under cold running water or in the microwave. Using the refrigerator to marinate foods. For fast cooling in the refrigerator, divide large quantities of leftovers into small, shallow containers. Don't pack a freezer. To keep food safe, cool air must circulate.