Tips for keeping food safe and sanitary in your kitchen

Food Safety and Sanitation

With the current outbreaks of salmonella, it is important to educate yourself on the importance of keeping things clean, and bacteria free in your cooking area. Here are a few very important tips to keep in mind when preparing food at home:

Before you start cooking or using food products, use an anti-bacterial spray on your working surface.

Clean your hands with soap and hot water, lather for at least one minute, then rinse completely.

Make sure that your tools have been properly washed, and are clean from debris.

Keep a sanitation bucket within reach. Simply use ½ a gallon of hot water, then add 1 tablespoon of bleach, and a clean rag to the bucket.

Use different cutting boards for proteins and vegetables. For example, use a green plastic cutting board for vegetables, and a red plastic cutting board for meat products.

Never cross-contaminate. This means, never keep raw meat next to veggies or fruit.

Make sure that your refrigerator is at the right temperature. The correct temperature for the refrigerator should be 40 degrees or cooler, and the temperature in your freezer should be 0 degrees or cooler.

Avoid using sponges in the kitchen, they’re havens for bacteria. Try a dish brush, or metal scrubber. When you run your dishes through the dishwasher, simply throw them in too.

When storing food in your refrigerator, always remember to place raw meat on the bottom shelf. This will prevent meat juices from dripping on uncooked food items.

Don’t use your dish towel to wipe your face or nose.

Cooked food should never stay out for more than 15 minutes; be sure to cover and place in your refrigerator as soon as possible.

If you’re sick, don’t prepare food for anyone.

Follow these simple rules, and you can be effective at getting rid of dangerous bacteria and other potentially dangerous food hazards in the kitchen.

Happy Cooking!

Chef Chuck Kerber

chuck@cooksandeats.com