How safe is your kitchen? Each year, it’s estimated that 48 million people nationwide are sickened by foodborne illnesses, resulting in 128,000 hospitalizations and 3,000 deaths. Here are some important food safety tips that can help keep your family and friends safe.
Take steps to prevent cross-contamination. Bacteria can easily be transferred from one surface to another in the kitchen. Disinfect countertops, the kitchen sink and cutting boards — three of the germiest areas — regularly. You don’t need fancy cleaners to keep them clean — a solution you can make at home by mixing 1 tablespoon of unscented, liquid chlorine bleach with 1 gallon of water — is a particularly effective disinfectant.
Every kitchen should also have cutting boards that are used for ready-to-eat foods such as washed vegetables or bread and others used only for raw meat. Plastic cutting boards are the easiest to clean and are best for use with meat. If you have wood cutting boards, throw out any that have developed cracks. They are more difficult to sanitize and make it easy for bacteria to hide out. Wash all cutting boards in hot, soapy water after each use, or better yet, use dishwasher-safe cutting boards that can be washed and sterilized along with your dishes. Don’t forget: Hands can cause cross-contamination as well — wash your hands before and during food prep, especially if you’re working with raw meat.
Keep perishable foods refrigerated. Refrigerating foods promptly after meals can be a life-saver. Perishable foods should not sit out for more than two hours at room temperature and no more than an hour when the temperature is above 90 degrees, according to the U.S. Department of Agriculture. Don’t forget to store perishable raw meat away from other foods to avoid cross-contamination.
Use a meat thermometer. Undercooked meat is a big safety risk. Just because meat looks like it’s cooked thoroughly doesn’t mean it’s safe to eat. That’s why a food thermometer is a must in any kitchen. Ground meats should be cooked to a minimum of 160 degrees with no pink spots remaining. Poultry should be cooked to a minimum of 165 degrees, and fresh pork and beef should be cooked to a minimum of 145 degrees. Here’s a list of minimum cooking temperatures for a variety of foods. And remember, never use the same container you used to store raw meat for cooked meat.
Rinse fruit and vegetables. No matter how good those strawberries or grapes look, don’t eat them without giving them a good rinse first. The only exception to this rule, of course, is produce in a sealed package that’s clearly marked as pre-rinsed. Also, when cutting up foods like melons, wash the outside before cutting to avoid cross-contamination while you cut it up.
Know the lingo. “Expiration” dates are the suggested last day the food should be eaten, both for quality and safety reasons. “Best by” dates refer to the quality of the food. The food may still be OK to eat after this date, but it may not be as fresh or tasty. “Sell by” dates are for retailers to know when to remove a product from shelves. Knowing when food is safe to eat and when you’re better off throwing it out can be difficult. Here’s an informative guide about food safety dates.
Use dates on food packages as a guideline, but make sure to examine and smell any food that’s beyond its best-by, sell-by or expiration date. When in doubt, throw it out.
