One Unopened
Organizing Your Kitchen and Inexpensive Utensils Every Kitchen Should Have to Prevent Food Poisoning
If you watch any cooking show you will see that a key factor in producing a successful and timely dish is a very well organized kitchen where everything is stored so as to be easily and quickly accessible.
There is also a food safety aspect to a well-organized kitchen. This concerns primarily minimizing the potential for cross contamination (mixing or contaminating ready-to-eat or cooked food with raw foods) and the possibility of errors or mistakes in the cooking process including using the wrong products, wrong measurements, etc. A well-organized, uncluttered kitchen also allows easy cleaning and access for prevention and harborage of vermin (cockroaches, rodents, and food infesting insects), and decreases the likelihood that you will pass the foods' 'Use by' or 'Sell by' dates.
Here are some things you can do to keep the food storage, processing and cooking process running efficiently and safely:
--Rotate dry and canned food products. Put the newest products to the back of the cabinet and push the older or oldest products to the front.
--If the product does not have a "Use by" date, take a black ink marker and note the purchase date somewhere on the label.
--High-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned foods such as meat, poultry, fish, and most vegetables will keep two to five years - if the unopened can remains in good condition and has been stored in a cool, clean and dry place. Discard cans that are dented, leaking, bulging or rusted.
--For utensils and equipment, store like items together. In other words, store such things as baking utensils together, and separate from cooking utensils. The same goes for the pots and pans and so on. This allows your mind to only have to remember the grouped storage area when needing a certain item and not a specific spot on a rack or in a drawer.
--If you need to remove a food, spice, condiment or chemical from its original package or container to a new container or zipped-locked bag, take a marking pen and write on the new container in large letters the common name of the product. This is especially important for powders, sugars, salts, spices and other dry products that are not easily identifiable. It may be obvious to you but not to someone else in your household. Restaurants are actually required to label all containers in the storage areas to prevent employees from using the wrong product or ingredient.
--Chemicals, household cleaners and other poisonous substances need to be stored in their own, preferably lower cabinet to minimize the potential of contaminating any food products.
--Control vermin in your own kitchen by sealing or caulking any cracks or small openings especially where plumbing comes out of the wall, and at wall, shelving and cabinet junctures.
UTENSIL AND EQUIPMENT RECOMMENDATIONS
Here are some basic and inexpensive equipment and utensil recommendations that provide excellent tools in the fight against contamination and growth of bacteria in your kitchen and on your food:
--Color-coded plastic cutting boards or cutting plastic surfaces. Red for raw red meats, Yellow for raw poultry, Tan for raw seafoods, Green for fruits and vegetables, Blue for cooked or non-cooked ready-to-eat foods and white for dairy. This will help enormously is preventing cross contamination - again where raw foods contaminate cooked or ready-to-eat foods.
--Get yourself a good instant-read, digital probe thermometer that is sensitive at the tip. You will use it often and on everything you cook.
--An easily readable thermometer for your refrigerator and place it in front for easy reading and in the warmest part. Set you refrigerator temperature so your thermometer stays approximately 40 degrees F.
--An oven-safe probe thermometer with an easily readable dial or digital readout.
--Liquid soap in a dispenser for handwashing at your kitchen sink. Recent studies have shown that antibacterial soaps have no more likelihood of preventing illnesses or removing more microorganisms than regular soap. What's important is the action of thoroughly scrubbing under running water for at least 20 seconds to loosen oil and grime where the bacteria hide, and washing them down the drain.
--Paper towel dispenser. Minimize or eliminate the use of reusable cloth towels. After one use they become perfect breeding grounds for bacteria to grow to large numbers while they hang on the rack or lie on your kitchen counter. Disposable single use paper towels eliminate this risk.
--Shallow pans or containers to store foods in the refrigerator. You want to spread that thick soup, stew, etc., into shallow pans allowing it more surface area for more rapid cooling.
About the Author
Mr. Doom has worked as a Environmental Health Specialist for more than 20 years. He has conducted thousands of inspections and educated more than a thousand, food facility owners, managers and employees on food sanitation and safety, and how to prevent food poisoning hazards. To learn more visit http://www.FoodPoisoningPrevention.com.
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One of the most important factors for success online is to build a mailing list, you hear again and again the money is on the list. To some extent this is true, obviously, has to be a list of response may have a list of 100,000 email addresses in their database, but if you do not take action desired or, worse even opening your email, then it is a total waste of time. I have written this article to give 5 murderer ways to succeed in e-mail marketing.
1. Pay for a service Autoresponder
This is something that is vital to marketing success email, there are certain times when freedom has its place in business online, but not one autoresponders. If you want your emails even reach your inbox entry of subscribers does not matter get opened then you should use a reputable autoresponder service paid. Deliverability is a big problem caused by the emission of spam that should not be a problem if you have a good autoresponder service they have built a good relationship with most email providers such as Yahoo, etc to help your e-mail delivered rather than marking it as spam. A good service will have an automatic answer function that can check your mail spam mail before sending shoots out. One last thing before moving is to make sure that your subscribers are double option which basically means that when a visitor signs to be on your email list of a good autoresponder service will give you the option of sending a verification message that the subscriber has click on the link to verify that they have requested to be on the list.
2. The analysis of your subject line
The first thing your subscriber seen in the verification email is not the subject line of email, you have to do is to make it attractive enough for your subscriber To open the email, especially if it is a promotional email. The best way to get an indication of whether the email will open is to test different subject line. So how do you do this? Well send you promotional e-mail for a small part of their Complete list of subscribers for example, if there was a mailing list of 10,000 you can select the first 500 in the database 250 can receive a subject line and 250 receive a different, then it would check how many opened the email from each group gives the figure on which worked best. Then you would deploy the most of successful subject line with the rest of the list. There are many ways you can do this technique, obviously depending on the size of the list that could prove many lines of business you want or send the test to a higher percentage of their list.
3. What is HTML or text?
This is something that many new internet marketers not to think, but it is very important. When sending more email autoresponder services will provide the option of text or emails HTML is now an important point to consider is that many email clients that only read plain text so that when you receive an HTML email that shows all the HTML code to make your email completely professional appearance and can also read my advice is to send emails in text format if you want a fancy design in html you can always direct its subscribers with a link to your blog or HTML newsletter.
4. Do you have a clause opt-in form?
It absolutely amazes me how many websites I visit do not have an email opt in form of existence the site. Remember this if nothing else in this article and other ALWAYS ALWAYS ALWAYS put an email on how to opt in each site is created even if you have nothing to sell at that time must start building an email list as soon as possible.
5. Forward to Unopens
Okay, this is the point final, something he rarely talked about in Internet marketing when you send an email including a promotional email check your statistics without opening more quality autoresponder services have a feature that displays in your list not to open the email, you should consider is that even with the best stuff there is always a chance that your e-mail leak of the network especially if the subscriber is on many lists (internet marketing is a good example) or on holiday, etc. You can forward the email people who do not open your email when originally sent out so many lost sales because the online business owners just thought oh well move to the next promotion seriously do not make this mistake if not already opened the first try again, even if you only have a sale that was worth doing.
I hope these points have ideas of what you can do with email marketing.
Thanks for reading
Pete Moore
About the Author:
Pete Moore is the author of The Theory Of Internet Marketing and publisher of the Zero BS Marketing Blog. Pete Moore is dedicated to helping people who are serious about creating a successful online business. To find out more about him get yourself over to http://www.zerobsmarketing.com
Article Source: ArticlesBase.com - 5 Golden Rules for Successful Email Marketing