Safe Meat in Dhaka & Healthy and Safe Food in Dhaka
Clean up spills
Clean up spills with hot soapy water.
Hand Washing Procedure
- Get hands and arms wet under running water as hot as you can comfortably stand.
- enough soap to build a good lather.
- Scrub hands and arms vigorously for 10-15 seconds.
- Rinse hands and arms with running water.
- Dry hands and arms with a single-use paper towel.
Healthy and Safe Food in Dhaka
AG Agro Food Ltd have also provide Healthy and Safe Food in Dhaka. Because they are committed for this service.
Calculate prepare time
As a general rule, calculate backwards from the time it takes to thaw and marinate your meats properly, as well as preheating the oven of grill, and add cooking time to arrive within 10 minutes of when you want to serve your dinner. Example: I want to serve dinner at 10 p.m., and cooking will take 50 minutes. I want to marinate my entree for 30 minutes after it thaws for 14 hours. Thawing, then, should start (if not done overnight) no later than 6 a.m. that morning.
Covering meat
Meat should be covered with plastic wrap of placed in a leak-proof bag in a large bowl or pan on the lowest shelf to prevent it from dripping on prepared foods.
Fully cooked frozen products
Do not thaw fully cooked frozen products. Instead, cook product from a frozen state. Follow the cooking instructions.
Microwave defrost times
Microwave ovens vary. Defrosting times are approximate. Some microwaves may thaw foods faster than others. Follow your microwave manual’s defrost instructions. This method is not effective for large items.
No Cleaning chemicals
Keep food away from cleaning chemicals, poisons and pesticides.
Paper towels for cleaning
Use paper towels to clean kitchen preparation surfaces instead of cloth. You can then throw the soiled paper towels away.
Plastic cutting boards
Use plastic or other nonporous cutting boards. Wooden cutting boards can absorb juices, making them hard to clean thoroughly.
Sanitize after touching uncooked meat
Wash and sanitize your hands, tools, and preparation surfaces after coming in contact with uncooked meat.
Uncooked food thawing
Thaw covered uncooked foods on a plate on the lowest shelf of the refrigerator to prevent them from dripping on prepared foods.
Uncooked meat surfaces
Never put cooked food or food to be eaten uncooked (such as salads) on surfaces where uncooked meat has been prepared.
Arrange freezer contents
Arrange contents of the freezer and refrigerator in an orderly way. It will help you keep track of what you have and keep temperatures even.
Cooked cut up chicken
Cooked, cut-up chicken is at its best when refrigerated no longer than 2 days; whole cooked chicken (without stuffing may be stored for 3 days.
Cover tightly
Cover your foods tightly to keep them fresh.
First In, First Out
Use FIFO: First In, First Out. In other words, use older product first before you open a newer package of the same product.
Food spoilage
Temperature is till vital. The temperature range between 40° and 140°F is considered to be the food spoilage zone. Food should rest in this temperature range for only two hours. After that, it should be promptly stored to keep it fresh for the next serving time. Foods sitting more than two hours in this temperature zone should be discarded.
Food Transportation
When transporting cooked food to another dining site, place it in an insulated container or ice chest until ready to eat. Keep foods below 40°F or above 140°F.
Freeze after 2 days
Freeze fresh chicken, if you do not plan to cook it within 2 days after purchase.
Freeze fresh chicken
Refrigerate or freeze fresh chicken immediately after bringing it home. Never leave chicken in a hot car or sitting out at room temperature.
Freezer at 0°F
Keep your freezer at 0°F.
Freezing uncooked chicken
Uncooked chicken may be kept frozen for up to 6 to 12 months, depending on the cut.
Fresh product storage
If you purchase fresh product and don’t plan to use it within a day or two, go ahead and freeze it right away. For best results, wrap it in food-safe freezer bags or plastic wrap. Press out as much air as possible and wrap tightly with freezer paper of aluminum foil. Frozen uncooked chicken may be thawed and refrozen, but there may be a loss of quality due to moisture loss through defrosting.
Frozen cooked meat
Cooked meat and poultry may be frozen in the same way as fresh, unless made with a sauce or gravy. In that case, pack in a rigid container with a tight-fitting lid.
Frozen for 12 months
Uncooked meat and poultry may be kept frozen for as long as 12 months, depending on the cut. Review the handy charts included here for specific storage time.
Keep chicken refrigerated
Keep chicken refrigerated until you’re ready to cook it.
Keep door closed
To maintain temperature, avoid leaving the door open. Try to decide what you want before you go in.
Keep hot or cold
If not eaten immediately, cooked foods should be kept either hot (between 140°F and 160°F) or refrigerated at 40°F or less.
Keep uncooked separate
Store uncooked meat/poultry items together- separate from cooked foods.
Label fridge contents
Label and date your refrigerator’s contents with the storage date. Leftovers should be eaten within 3 days. After that, put them in the freezer for long-term storage.
Meat bin
Keep meat in the meat bin or coldest part of the refrigerator.
Packaged fresh chicken
Packaged fresh chicken may be refrigerated in its original wrapping in the coldest part of the refrigerator for up to 2 days.
Refrigerator temp
Your refrigerator should be kept at 36-40°F.
Separate leftovers in containers
Separate large amounts of leftovers into smaller containers. This will help your food to cool down more quickly and help you to keep your space organized.
Shallow pans for soups
Use shallow pans for large amounts of soups or stews. Large containers take longer to cool down.
Stuffed chicken
If a cooked chicken is stuffed, remove stuffing to a separate container before refrigerating leftovers.
Stuffing and gravy
Separate stuffing or gravies from cooked products when freezing.
Sufficient air flow
Have sufficient air flow around products. This will make sure they maintain the right temperature.
Wrap Separately
Wrap steaks, chops, and chicken parts separately in foil of freezer bags before freezing and label for ease in selecting just the right number of pieces to thaw for a single meat. Be sure to press the air out of the package before freezing. You may also freeze meat and poultry in their original wrappings.
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