🧑‍🍳Includes 30 risky behaviors in the kitchen with avoidance.

There are many behaviors 👩‍🍳 in the kitchen that we are used to, but we are actually vulnerable to the accumulation of pathogens or harmful substances, so we are one who likes to cook, so we think that it may be more or less beneficial to others, some of which we can do / cannot, some of which we do not know, but when we know it, we try to avoid it, so what risky behavior to see..

30 Risky Behaviors in the Kitchen & How to Avoid Them

1.Use the same chopping board for raw meat with vegetables

• Risky: Raw meat germs mixed with fresh vegetables. Eat them without heat → diarrhea, food poisoning.

• Avoid: Split raw-ripe chopping board or use a clear split color (meat chopping / vegetable chopping board)

2. Washing hands is not clean before-after catching raw food

• Risky: Meat germs stick to cooked food or seasoning.

• Avoid: Wash your hands with soap ≥ 20 seconds before cooking every time.

3. Melt meat at room temperature.

• Risky: Bacteria grow very fast at room temperature.

• Avoid: Dissolve in the refrigerator or use the microwave melting mode instead

4. Eat leftover food left outside the fridge for a long time.

• Risky: Booty food, even if it doesn't look discolored but contains mycotoxins / bacteria.

• Avoid: Store food in the refrigerator within 2 hours after completion

5.Use sponge / dish towel too long

• Risky: Sponges are the top source of pathogens in the home.

• Avoid: Wash, sun / microwave, disinfect frequently and replace every 1-2 weeks

6. Taste food with a spoon used in the pot.

• Risky: Saliva, we are a source of germs → contaminate the whole pot

• Avoid: Always use a split spoon for tasting lap.

7. Do not wash fruits and vegetables before eating, even peeling.

• Risky: Chemicals / germs on the skin may emanate to the flesh when stripping.

• Avoid: Wash vegetables with clean water, or salt / baking soda mixes

8. Eat semi-cooked, semi-raw food (raw eggs, raw pork, raw meat)

• Risky: helminths, salmonella, E. coli

• Avoid: Make food cooked to a safe temperature (e.g. eggs ≥ 70 ° C)

9. Do not clean refrigerator / stove / microwave handle

• Risky: When we stain our hands and catch them → The accumulation is the point of transmission.

• Avoid: Wipe clean with regular disinfectant

10. Keep dry food (rice, beans, flour) in an open bag.

• Risky: mold, moth, moisture accumulation → aflatoxin, carcinogenic

• Avoid: Pour in a sealed container, moist and store in a dry place.

11. Open the can and leave the food in the can.

• Risky: Metal contaminated food

• Avoid: Pour in a clean container, cover and wrap.

12. Use one knife to slice everything.

• Risky: Blood / infection from raw meat to fruit or ready-to-eat food

• Avoid: Separate knives by food type

13. Do not wipe / dry the cutting board.

• Risky: Moisture causes mold-bacteria to grow

• Avoid: Wash and dry in the sun / air until dry.

14. Use the hot container immediately to put the refrigerator

• Risky: Heat causes high refrigerator temperature. Germs grow fast.

• Avoid: Wait for warm food before storing

15. Do not look at the expiration date of the condiment.

• Risky: spoiled sauce, mold, accumulated toxins

• Avoid: Always check the expiration date. Use before running out.

16. Do not close the salt / sugar / flour lid completely.

• Risky: moisture, fungi, ants, insects

• Avoid: Close tight lid, keep dry

17. Eat pickles / unclean fermented foods

• Risky: Mycotoxins or incomplete fermentation

• Avoid: Make / buy from reliable sources

18. Do not wash sauce water bottle / reusable drinking water bottle

• Risk: Stain-pathogen accumulation

• Avoid: Wash often thoroughly

19. Use a single handkerchief for the whole kitchen.

• Risky: Pathogen-fermenting wet cloth, passed from hand to hand

• Avoid: Use kitchen tissue paper or clean dry cloth to change often

20. Keep fresh food combined with cooked food in the fridge.

• Risky: Water from raw food drops

• Avoid: Set the refrigerator layer → raw stuff on the bottom. Ripe stuff on top.

21. Do not wash the egg lid / eggshell before hammering.

• Risky: Salmonella on the shell is stuck.

• Avoid: Wash / wipe eggs before hammering

22. Use old plastic box or not heat resistant, warm food.

• Risky: Plastics release harmful substances when heated

• Avoid: Use a box that says Microwave-safe

23. Do not wash kitchen faucet / handles regularly.

• Risky: Pathogen accumulation contact points

• Avoid: Use regular wipe killer

24. Drink ice that makes a long refrigerator freeze.

• Risky: Fungi and smell accumulate

• Avoid: Replace ice every 1-2 days

25. Dishwashing is not clean. There is an oily stain.

• Risky: Germs accumulate + have a bad smell

• Avoid: Wash with dishwashing liquid + hot water

26. Do not clean the fan, smoke / vent.

• Risky: Oil-dust accumulates, becomes fungus + easy fire

• Avoid: Wipe / wash every 1-2 months

27. Do not wash hands after catching trash.

• Risky: Germs mixed with food

• Avoid: Wash your hands with soap every time after littering.

28. Use a pot / pan with a peeling surface.

• Risky: Food loosening coating

• Avoid: Replace if the coating starts to fall off

29. Put things too tight in the fridge.

• Risky: Air does not circulate, some food is not cold enough

• Avoid: Store spaces for air circulation

30. Like to taste marinated raw meat (e.g. raw marinated laab / pork)

• Risky: helminths + bacteria

• Avoid: Eat after ripening only

# Kitchen knowledge # Lemon 8 Howtoo ♪ You know, yeah # Knowing is safer # Kitchen