If you wish to avoid a recipe for disaster and want to maintain excellent standards in the kitchen, then be sure to run through this quick list of tips to avoid problems and ensure that you bake safe.
Coughs and Sneezes
If you have any general feelings of being unwell, then you should steer clear of baking or any kind of food prep or decoration.
Dented cans, torn packaging, cracked eggs or out of date ingredients should never be used in bakes unless it is for personal use or for people who are made aware of it. If you are happy to use it for yourself, then that’s your choice. However, damaged, broken or spoiled products may contain bacteria and cause health issues, so they are best to be avoided.
Frozen Food Labelling
If you have frozen ingredients or baked goods, then be sure to label them at the time of freezing. That way, the next time you come to use them, you will know precisely how long they have been sitting there. Freezers over time can cause items to become freezer burned, so it is always best to label up.
The Smell Test
Smelling alone cannot guarantee a product is safe to use so always have an idea of how long you’ve had it. If you cannot remember, then it’s best to start anew.
Never prepare raw ingredients next to your baked goods, never let uncooked food or dirty utensils touch baked food items.
Always allow baked goods to reach room temperature before placing in the fridge. Putting warm food in the fridge, harbours bacteria, spoils the food and raises the temperature of your refrigerator.