A delicious dish that converges a lot of criteria: delicious, delicious, delicious, delicious … and especially delicious for health.
Today, many housewives in the family need to improve their knowledge about nutrition and food safety to know how to choose and process food to ensure health for themselves and their family. The following is essential knowledge for home cooking.
Compliance with processing regulations
Self-processing of food is of course to ensure quality, ensure food safety, as well as the price, which will be more suitable for consumers. When self-processing, comply with each stage in the processing process: choose fresh and delicious food, ensure food safety during processing (food cleaning; processing tools, real containers or packaging clean products), products made will ensure food safety. Once processed, use immediately will be good for your health. When preparing food, housewives need to pay attention to being clean (wash hands clean, nails cut short), free of some infectious diseases.
The climate is hot in the summer, and people often prefer cool dishes. But to be safe, make sure the cooling time and food consumption do not exceed 2 hours after cooking. Food that needs to be eaten right after cooking will avoid bacterial poisoning. Food more than 2 hours after being cooked at room temperature must be re-cooked before serving.
Identify the source of the food
When it comes to food hygiene and safety, people often talk about food origins. A simple idea, but extremely difficult for our country when 80% of the population works in agriculture, wet rice culture along with farming and husbandry by hand. Traceability of food is only possible when the production scale is large, industrial production. It is difficult for housewives to process food by themselves and buy from originated foods. It is important for housewives to have knowledge of nutrition to protect themselves and their family when choosing fresh and safe foods. Improper processing of food will waste nutrients, the percentage of ingredients to make the product incorrect, time and temperature when processing will affect product quality: not delicious, loss of the taste of hard or burnt foods.