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Starchik's Food Safety Tip# 1
Do not keep cooked food out. Cool the food quickly before storing in refrigerator. Refrigerate as early as possible .
Starchik's Food Safety Tip# 2
Do not put warm food into the refrigerator. This could result in condensation giving moist environment for bacteria to grow fast.
Starchik's Food Safety Tip# 3
Never mix old and fresh food.
Starchik's Food Safety Tip# 4
Re-heat only required quantity of food. Do not re-heat too much which cannot be consumed and again need refrigeration.
Starchik's Food Safety Tip# 5
Leftover food from a meal should not stay out of refregeration longer than two hour. In hot weather time is reduced to one hour.
Starchik's Food Safety Tip# 6
Important:when in doubt throw it out. Your health is more important than consuming bad food.
Starchik's Food Safety Tip# 7
Do not overload your refrigerator. It will increase inside temperature out of safe zone resulting in food spoil age .
Starchik's Food Safety Tip# 8
Freezing is a smart option to extend shelf life of perishable food.
Starchik's Food Safety Tip# 9
Buy food from trusted source.choose fresh meat which is chilled well wrapped and sold from refrigerated temperatures only.
Facts You Should Know
Salmonella bacteria are common organisms found throughout our environment. They can be found in water and soil, in raw vegetables, in the intestinal tract, and on the human and animal skin. Therefore, salmonella bacteria may be found in such raw foods as meat, fish, eggs, unpasteurized milk, poultry, and vegetables.
Salmonella bacteria are easily destroyed by heat, so it is essential to cook food well, to their recommended temperatures for the proper length of time to ensure complete salmonella destruction. Because chicken is not eaten rare, it is less frequently a source of salmonella bacteria-related problems..
By following simple food safety tips you can feel confident that every 'Starchik' meat you serve will be wholesome and delicious too!
The Bacterial Multiplication Table:
A quick peek into the table will tell you the importance of proper storage guidelines that Starchik always follows, which you could implement as well at your home or your restaurant.
|The Bacterial Multiplication Table|
|Every 15 minutes at
Every 60 minutes at
Every 3 hours at
Every 20 hours at
Enjoy your chicken as you like it, but make sure you always follow the necessary storage and cooking guidelines.
1. Always cook poultry thoroughly, not medium or rare. Salmonella bacteria are heat sensitive and are easily destroyed at temperatures of 60 degrees Celsius or more.
2. Always store raw and cooked poultry and meats in refrigerator unless preparing them.
3. Pick fresh poultry and meats just before you reach the grocery check-out counter, and refrigerate it as soon as you can. To maximize shelf life, refrigerate poultry at minus 2 - 0 Degrees Celsius.
4. In normal conditions, bacteria grows phenomenally fast and by the time the supposedly fresh chicken and mutton reaches your kitchen, it has already started decomposing. Bacterial growth leading to such decomposition can be prevented only if the chicken and mutton is 'chilled' immediately after dressing. Starchik tackles this problem by transporting chicken under chilled conditions in special refrigerated vans which deliver chicken right to your doorstep.