Cleanliness: Maintain a clean kitchen by regularly washing your hands, utensils, cutting boards, and countertops with warm, soapy water. Clean kitchen surfaces before and after handling food.
Separate raw and cooked foods: Keep raw meats, poultry, seafood, and eggs separate from ready-to-eat foods to prevent cross-contamination. Use separate cutting boards and utensils for raw and cooked foods.
Proper food storage: Store perishable foods, such as meats, dairy products, and leftovers, in the refrigerator at or below 40°F (4°C). Freezer temperature should be at or below 0°F (-18°C). Follow recommended storage times for different types of food.
Beware of expiration dates: Check the expiration dates on food products and discard any that have expired. This applies to both perishable and non-perishable items.
Avoid cross-contamination: Use separate cutting boards, knives, and utensils for different types of food. Wash them thoroughly with hot, soapy water between uses, especially when handling raw meats, poultry, and seafood.
Be cautious with leftovers: Refrigerate or freeze leftovers promptly after a meal. Consume them within the recommended timeframe (usually within 3-4 days) or freeze them for longer storage. Reheat leftovers thoroughly before eating.
The Breath of Life: Unveiling the Transformative Benefits of Pranayama
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