Keep It
Clean
Bacteria can spread throughout the kitchen and get onto cutting boards, utensils, sponges, counter tops and other surfaces. Our hands are also a common source of bacteria.
• Encourage hand washing and model this behavior. Let your children see you washing your hands properly before preparing food, before meals, and after using the rest room or playing with pets…and teach them to do the same. Proper hand washing means scrubbing hands with soap and warm water for 20 seconds …singing the ABC's or Happy Birthday twice is about 20 seconds!
• Wash utensils, counter tops and cutting boards with hot soapy water. Cleaning with soap, water and scrubbing removes dirt and most germs. However, using a disinfectant cleaner kills germs.
• Use plastic or other nonporous cutting boards. These boards should be run through the dishwasher, or washed in hot soapy water after each use. Replace cutting boards that have deep cuts and cannot be cleaned thoroughly.
• Use paper towels to clean up kitchen surfaces. If you use cloth towels, wash them every day in the hot cycle of your washing machine.
• Always wash fresh fruits and vegetables before eating or cooking them. |
Separate…Don't Cross Contaminate
Cross-contamination is when bacteria spread from one item to another. This is especially true when handling raw meat, poultry and seafood. Keep these foods and their juices away from ready-to-eat foods.
• Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.
• Never place cooked food on a plate that previously held raw meat, poultry or seafood.
• Use different cutting boards for raw meat products and ready-to-eat foods.
• Always wash cutting boards, dishes and utensils with hot soapy water after they come in contact with raw meat, poultry and seafood. Wash your hands too! |
Temperature
Control
The best way to stop bacteria growth on food is to cook it thoroughly. Slow bacteria growth on food by keeping it cold.
• Cook beef and pork roasts and steaks to at least 145°F.
• Fish should be cooked to 145°F. Fish cooks quickly and is easily overcooked.
• Cook ground beef and ground pork to at least 160°F.
• Whole poultry should be cooked to 180°F for doneness.
• Cook eggs until the yolk and white are firm. Don't use recipes in which eggs remain raw or only partially cooked.
• Keep a thermometer in your refrigerator door. Food temperatures should be at 41°F or below, so refrigerators should be kept at about 38°F to compensate for opening the door.
• Do not leave foods at room temperature for more than 2 hours, or at outside temperatures for more than 1 hour. |
