Notes in using kitchen refrigerator

2018-03-30 09:21:29 admin 0

It is believed that many people do not think eating out is clean, but they confirm cooking at home is hygienic. However, in daily life, many people cook at home but fail to meet the standards of hygiene. When cooking, the most frequently used appliance is the kitchen refrigerator. So do you know the problems that we tend to ignore during the use of kitchen refrigerator?

1. Leftovers shall be refrigerated in time

The data from the United States Department of Agriculture show that the bacteria will, when the food is cooling, be doubled if the food temperature is between 4°C and 60°C in less than 20 minutes, so leftovers shall be promptly placed in the refrigerator. Before refrigerating, try to cut the food into small pieces or break it apart, and place it in a shallow container, which helps to refrigerate the food faster. Refrigerated cooked food shall be eaten within 4 days, and frozen cooked food shall not be stored beyond 3 months, and must be rapidly heated to above 74°C before being eaten.

2. Pay attention to the temperature of refrigerator

The internal temperature of the refrigerator is usually displayed outside the refrigerator door. Under normal circumstances, the refrigerated temperature shall be 4°C, and the freezing temperature shall be -18°C. If the refrigerator can not display the temperature, it is best to put the thermometer in a glass of water, place it in the middle of the refrigerator shelve, so as to measure and control the temperature of refrigerator at any time and ensure the food safety.

 3. Refrigerator shall not be full with too many foods

The overfilled foods in refrigerator will not only affect the operation of the refrigerator, but also greatly increase the probability of the cross transmission of the bacteria between foods. When stored, raw meat shall be placed on the lowest shelve and separate from ready-to-eat foods and other fruits and vegetables, to prevent contaminating other foods. It is best to keep a certain distance between each food, to prevent the transmission of bacteria through contact.