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You may be a great chef of the house, but how do you swap when it comes to food security? There is much more to the safety of the kitchen than to wash your hands before startingcooking. These things might seem Nitpicky at first, but they are great for your health. After all, the last thing you want is to spend precious time making a home-cooled meal, only to get sick of something that has been poorly made during your cooking process.

To properly store food to cooking meat at the right temperature, here are 50 food security donations and not to let your kitchen govern. We broke in 25 back and 25 not to do. Hope you all already do all that, but if you are not, it's never too late to start.

It is simply about washing fruits and vegetables that have trouble (thinking: melons and cucumbers) may not be enough to get all the dirt and bacteria.Jory R. Lange, a national food security lawyer. By using a sterilized scrub brush, you can enter these ridges and clean your product properly so that dirt and bacteria do not transfer your cutting knife to fruit or vegetables after slicing the crust.

When you are grilled, do not live only meats to judge their cooking. Use aMeat thermometer, the CDC suggests. And you should know what temperaturesMeat And poultry should reach before serving them too.

TheCDC recommends That all beef, pork, lamb and veal cuts reach a minimum internal temperature of 145 degrees Fahrenheit. Similarly, fish should reach 145 degrees, whileGround beef andhamburgers Should reach a minimum of 160 degrees before serving them. For poultry and prescreen meat, such as hot dogs, 165 degrees Fahrenheit is safe.

RELATED: Easy, healthy recipe ideas, 350 calories that you can do at home.

YourRefrigerator temperature should be fixed at 40 degrees Fahrenheit or lower, and yourFreezer temperature should be 0 degrees Fahrenheit or lower,According to the USDA. To make sure your refrigerator and freezer are defined at the right temperatures, you can use a device thermometer to play.

Does the Byob Cookout (bring your own burger)? If so, make sure to keep your meat and poultry and seafood - cool by carrying it in an isolated cooler. The temperature must be less than 40 degrees in the cooler,The CDC recommends.

The way youOrganize your refrigerator is more important than you think. Food security experts say it is important to store raw meat on the lower shelf of your refrigerator, which prevents fresh products and ready-to-eat foods. If you have multiple shelves down, you will want to store foods requiring lower cooking temperatures above foods requiring higher cooking temperatures. The reason? If the chicken juices have fallen on a steak, the steak may not be cooked at a high enough temperature to kill bacteria.

Perishable foods must enter the refrigerator within two hours,Notifies the disease control and prevention centers. The clock begins to check as soon as the food is spawning a path in your grocery basket. But if it's a particularly hot day, with exterior temperatures of 90 degrees or more, you should shake up your groceries and get food in the refrigerator in an hour. The safety of the kitchen goes well beyond your kitchen, so be sure to plan in front of your next grocery trip.

When you are a grocery store, retrieve your canned, produce them, spices and other items first,The CDC advises. Your meat, poultry and seafood should go to the basket, just before going to the cash center. To avoid cross contamination, put package of raw meat and poultry in individual plastic bags.

Keep the bacteria mounting a control over your remains, keep food in hermetic and shallow containers, recommends theAcademy of Nutrition and Dietary. Store food in two-inch hermetic containers or less can allow fast cooling. In a large container, the food can take longer to cool, which allows bacterial growth. In addition, do not let the remains cool at room temperature before putting them in the refrigerator.

If the power turns off and you have a device thermometer that has been maintained in the freezer, check the temperature when the power is restored. If the freezer thermometer is 40 degrees or below, it is prudent that food is safe for food to be refrozene,According to the FDA. Without thermometer in the freezer, you will need to make greater recognition. Although you can not rely on the appearance or smell of whether it is careful to cool, food with ice crystals is probably quite cold. You can also use a thermometer and references for references to 40 degrees.

If the power goes out temporarily, your refrigerated food will probably not be affected, but if power was released more than four hours, you will have to scan andmix with perishable food like meat, poultry,fish,eggsand remains. In addition, perishable foods that reach 40 degrees or higher for two or more hours must be rejected.

High acid canning such as tomatoes, grapefruit and pineapple have a shorter life than low acid foods,According to the USDA. They can be stored unopened on the shelf for 12 to 18 months. Canned low acidity, including most vegetables, meat, poultry and fish, will stay good for two to five years, as long as the box remains in good condition and is stored in a cool, clean and dry place . Mix the fleeing or rusty cans.

When you marinate a steak or chicken, do it in the refrigerator. If you let the marinating food on the counter, the bacteria can quickly multiply at room temperature,The FDA warns. Never reuse marinating liquid as a sauce unless you do it quickly.

It's not just meat, poultry, vegetables and dairy products that need to be kept in the refrigerator. Many condiments must also be hidden in the fridge. If you neglected to refrigerate something, it is better to throw it.

If something poured into your refrigerator, wipe it fast. It's also a good idea to attend refrigerator cleanings, wiping the shelves. These small chores can reduce the growth of the Listeria. It also helps prevent the propagation of bacteria and cross-contamination if there is a drip of your meat, seafood or poultry.

WhileCanned foods tend to have a long shelf lifeThey should be thrown if they show signs of damage. This could be swelling, punctures, leak, holes, rusty or big bumps that would make them hard to open with a manual box opener. In addition, be on the lookout for any sticky on the outside of a bobbin, which could mean that it flees or a delinquent is near.

If you season a raw chicken, create your mixture in a small bowl, mixing salt, pepper, herbs and spices together. In this way, you avoid touching your spice jars and your pepper mill with contaminated hands that have been in contact with raw chicken. After finishing, throw the rest of the seasoning and wash the bowl with hot and soapy water.

Cutting board must be reserved for fresh products and bread, while another should be used for raw meat, poultry and seafood,The USDA recommends. Here's why: You do not want to have bacteria of raw meat, poultry or seafood on fruits, vegetables or bread that do not require any extra cooking. Cross contamination is a commoncooking safety error, So be careful.

Thumb through a home decor magazine or Peruse dream kitchens on Pinterest, and we are ready to bet that you will spot a wooden cutting board on the screen. They certainly have the air more enjoyable than a striped plastic cutting board but if you want to go thewooden cutting board Itinerary, opt for a bamboo. The material absorbs little moisture and is not so easily cicatrized knives, which makes it more resistant to bacteria than other woods.

Whether you prefer wood or plastic, cutting boards should be replaced more often than you think. Consider their lifespan to be up after developing ridges and grooves to clean.

Because cutting tables can be hosts for bacteria, it is important to clean them whenever you use them. To obtain this right, use hot and soapy water; rinse with clear water; and dry or dry with clean paper towels. Solid wood planks and acrylic, plastic or non-porous glass boards can go to the dishwasher. Laminated boards could crack and crack, so it is better to wash these varieties.

Sponges are notorious breeding grounds For bacteria, which come out of the problems when you use them to wipe off the counters and appliances, propagate the germs everywhere in the kitchen. Do not believe us? Sponges are one ofDirtiest places in the kitchen, next to things like your refrigerator and dishwasher handles.

For zapping the bacteria, the yeast and mold of your kitchen sponges, microwave wet sponges for one minute or lead them into the dishwasher with a drying cycle. You can also mix in 1/2 teaspoon of concentrated bleach in a liter of warm water and soak the sponge in the mixture for one minute.

If your sponge becomes stinky, mix it. Even if you wash and consolidate your sponge regularly, you may need to get rid of less than you think. The sponges hold a lot of bacteria and it is better to be sure that by sorry.

Whenever you use your sponge, smile and wash debris and pieces of food. Also store your sponge in a dry place. To keep it wet on a counter promotes the growth of bacteria, which could undo your other cooking safety measures.

The eggs can be consumed up to three weeks after you buy them, and it is better to keep them in their original card.

But hard eggs, whether they are in their shell or not, must be consumed in a week,According to the FDA. And refrigerated, egg dishes should be eaten in three to four days.

To better store your remains, they must be in hermetic or sealed packaging in storage containers,The USDA recommends. The narrowly wrapped remains do not just keep bacteria, but they will also help your food to keep their moisture and prevent picking up odors from other foods in your refrigerator.

AStudy of the University of North Carolina I found that cooking recipes strop home chefs a lot of bad advice. According to the study, only eight percent of the revenue examined the cooking mentioned at certain temperatures, and all the temperatures listed were not sufficient to reduce the risk of foodborne illness.

"Cookbooks are notorious for not using good food security practices," says Lange. It is rather better to follow the recommendations of theCenters for Disaster Control and Prevention,Administration of food and medicine, andFoodsafety.gov.

Cooking emissions also display bad food safety habits, Lange emphasize. Support this complaint is a2016 study of Kansas State University This shows that the risks of food security of chefs included do not modify the cutting panels between raw meat and vegetables that would not be cooked, do not use a meat thermometer to check meat cooking and do not wash hands. The majority of the chiefs of the study also licked their fingers, a huge non-no.

Even though it's a love pizza of Veggie without any meat, the pizza should not be left too long. In fact, it must be stored in the refrigerator after two hours, according to the Food Security and Food Inspection Service of the United States. The bacteria grow rapidly between 40 degrees and 140 degrees, so that eating a saturated slice for hours do not value risk.

Many people wrongly think thatraw chicken, beef, lamb or veal will become the germs of this one before cooking, says Lange. But, really, bacteria in raw meat juices and poultry can be splashed on surfaces of your kitchen, or can contaminate other foods, utensils and surfaces. Rinse meat is a huge security of the kitchen no-no; If it is a habit on your part, you should stop.

"In reality, it just becomes germs everywhere in your kitchen, where they can grow and make you sick," says Lange. In addition, some of the bacteria of raw meat are so attached, you would not be able to remove them from washing. The cooking of the meat at the right temperature will kill the bacteria, then the washing in advance is not necessary,According to the USDA.

As it turns out, clostridium botulinum, bacteria that cause botulism, thrive in low oxygen environments, such as leaf baked potatoes, explains Katie Heil, a certified professional in food security (CP-FS) and the senior editor forStatefoodSafeTy.com.

"Although the aluminum sheet is useful for cooking potatoes, you must always remove it after the potatoes are cook," Heil said. Do not let the potatoes cool to the "Temperature Hazard Zone" from 41 to 135 degrees Fahrenheit while they are still in the leaf, because bacteria can flourish. It is better to serve your cooked potatoes soon after leaving the oven. In addition, when you close them in the refrigerator, do it without their packaging of aluminum foil.

Your meal prepared for the week. (High Five!) Before putting this hot food piping in the freezer, think twice. You want to cool it first, declares Lariena Lee, R.D. and the chief clinical dietitian toRehabilitation and upper rehabilitation center on the east side At New York. Otherwise, you may cause a mini-wave of heat in the freezer, increasing the temperature of other foods, which could result in bacterial growth, "she says.

You will also want to allow hot foods, such as stews, pots and pasta to cool on the counter or hob before placing them in the fridge. The FDA recommends the cooling foods of 70 degrees Fahrenheit in the first two hours after cooking and 40 degrees Fahrenheit in the next four hours.

Eggs must be left in their cardboard in the main part of the refrigerator rather than on the door. The temperature of the refrigerator door is too hot for safe storage of eggs,The FDA warns.

The ambient temperature is in the temperature danger zone. "Depending on the amount of meat you thaw, it can take hours to defrost completely, during which the number of pure bacteria bacteria has made dangerous meat to eat, even after cooking," Heil said.

Acceptable defrosting methods include meat thaw in the refrigerator, under cold water or microwave. To safely thaw meat with cold water, fill your sink until the meat is completely submerged. Replace the water in the sink every half hour to maintain bacterial growth under control and allow about two and a half hours for the five pounds of meat you degrade.

You do not want poisons or chemicals to be next to your food. Do not store non-perishable foods next to your household products or chemicals,The FDA recommends.

Tell you go out dinner and do not finish your meal - after all, the restoration portions are very humanized these days. If you go directly home, so make sure, opt for the Go Go box. But if you are directed to a movie or if you have other projects after dinner, leave your remains on the table. Food must go to the refrigerator quickly and they should not be left at room temperature for more than two hours,According to the FDA.

After a grocery store, fill in your refrigerator or freezer with your premium? If this is the case, the size could prevent the air from circulating in the refrigerator or freezer. And this means that food will not be kept at their ideal temperatures,The FDA explains.

If you need to make room in your refrigerator, there are probably severalnon-refrigerant foods It does not need to be there. This includes a few days of butter (as long as your kitchen is kept at 70 degrees or less), peppers, soy sauce, onions, melons and pickles, to name a few.

The food can make you super sick, even if it does not look or the smell or taste spoiled. Yes, if your food grows upmold, throw it away. But foodborne diseases will not give you any sign of "yuck" because pathogenic bacteria are different from the bacterium in deterioration capable of doing bad food.

The harmful types of bacteria are present in the meat, poultry and raw seafood and insufficiently cooked, and they can also be in milk, eggs, fruits and vegetables. Keep these food properly cooled slows down the growth of bacteria.

A date "used by" means that the manufacturer recommends that you use the product by a certain date for the best flavor or the best quality, but the date is not really a date of food safety. Although the product can change taste, texture, color or nutrients after the date "Use by", it can very well stay safe to exceed this date. An exception to this rule is the formula of infants and baby foods, which must be used by the date "use by" which appears on the package.

The tufts of ice crystals merge fruit pieces or greyish brown coriace points on the meat are signs of burn tellation in the freezer. While texture and appearance can disable you,freezing burns is a question of food grade, not a problem of food security.

If a piece of whole meat has a burn in the freezer, or the ice crystals have staged a massive control in your pint of ice, you may want to throw them, because the food does not taste well. Otherwise, you are safe to scrape the burning freezer and eat these foods - they are totally safe.

To avoid burns in the freezer in the future, be sure to envelop securely in tightly air packaging so that it is not dried in the spots.

If you have picked up a salad in a bag or other pre-washed green, do not worry about repelling it. You can simply use them "like". In fact, the redesign could do more harm than good, because you could introduce the green to the bacteria of your sink and meters.

Even if you are an expert egg cracker, it is possible that a hull can slip into the bowl and contaminate your cooking mixture. You do not want that egg drops are knocking the counter. It is better to press the egg on your counter and open it in a separate little bowl. Check the quality egg, then add it to the largest bowl. Disinfete the counter quickly.

Instead, you must use a paper towel or disinfectant wipes to clean meat juices that flow or leaks into your refrigerator or counters. Immediately mix paper towels or wipes. Using a sponge to wipe the meat juice is a no not becauseThe sponge could propagate pathogens around the rest of the kitchen.

The sponges are loaded with bacteria, so you do not want to rule out the germs on your countertops with the sponge. Instead, use a paper towel or disinfectant cleaning to clean your countertops.

They can not be as porous as sponges, but the tea towels must also be washed often because they can also carry harmful bacteria. The tea towels should be washed in hot water and high heat dried to make sure they are as clean and without germ as possible.

They can be kept for three to four days in the refrigerator and three to four months are good in the freezer. While your food will remain safe in the freezer, the frozen remains dry (hello, freezer burn!) And lose flavor when they are frozen too long,The USDA explains.

Even a small amount ofContaminated food can make you sick, so never taste something to determine if it is spoiled. In addition, you can not taste or see bacteria that can cause food poisoning. You will better throw suspicious food.

Mom was right. You should really not taste the cookie dough or do not licking cake drummers.

You probably know that raw eggs can contain salmonella and harmful bacteria, but did you know that the raw dough without eggs can also make you sick? It is because the flood flour can contain E. coli,Explain the Academy of Nutrition and Dietetics.

Did you know that many pantry staples can spoil at room temperature? Flour and nuts can go wrong if you leave them at room temperature for a few weeks, so it is better to hide them in the freezer.

Finally, but certainly not the least, it is important to wash your hands with hot water and soapy before starting the preparation of the food. Many people rush through this step, but your handwashing routine should last at least 20 seconds. It's a simple but easy way to increase the safety of the kitchen and reduce contamination when you cook.

Now that you know how to keep the health and clean things in your kitchen, your cooking routine has just gained much safer. Stick at these donations and not to do, and you greatly reduce your risk of foodborne illness.