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Guidelines For Food Safety
The United States Department of Health and Human Services runs an organization known as the Food and Drug Administration (FDA). It was established in the year 1930. It is accountable for directing food, dietary supplements, drugs, and biological medical goods, and blood products, apparatus used for medical purposes, radiation-emitting equipments, veterinary goods, and cosmetics.
Around 25 percent of the US gross national product is being governed by the FDA. It has issued few guidelines for food safety these are described as under:
1. Food cooking and storage temperature
Food should be cooked above minimum cooking temperature. It helps in minimizing any harmful bacteria or parasites. Foods that are stored in refrigerator and freezer must be kept within a time limit so that they can be prevented from being spoilt. One should be aware that the frozen food can be stored in a freezer for a longer time period.
2. Sea food guidelines --
(a) Eat fish that have low levels of mercury. So, you should be looking to eat shrimp, canned tuna, salmon, pollock and catfish.
(b) Additionally, do not eat shark, swordfish, king mackerel or tilefish. These fish tend to contain high levels of mercury.
3. Guidelines for Egg foods-
(a) Cook till the white and the yolk are firm when the egg is being fried, poached, boiled, or baked.
(b) When scrambling eggs, cook until the scramble is firm.
4.Most people believe that raw milk is a safe and better than pasteurized milk, but the opposite is correct. Raw milk contains salmonella, E. coli, and listeria that are of grave hazard to your family.
5.Lastly do remember to preserve fresh fruits and vegetables (strawberries, lettuce, herbs and mushrooms) at or below 40° F in a clean refrigerator.
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