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Wednesday, January 19, 2011

Ten Steps to a Safe Kitchen

  1. Keep your refrigerator at 40° F (4° C) or less.
  2. Refrigerate cooked, perishable food as soon as possible within two hours after cooking.
  3. Sanitize your kitchen dishcloths and sponges regularly.
  4. Wash your cutting board with soap and hot water after each use
  5. Cook ground beef, red meats and poultry products to a safe internal temperature.  Use a meat thermometer.
  6. Don't eat raw or lightly cooked eggs
  7. Clean kitchen counters and other surfaces that come in contact with food with hot water and detergent or a solution of bleach and water.
  8. Allow dishes and utensils to air-dry in order to eliminate re-contamination from hands or towels.
  9. Wash hands with soap and warm water immediately after handling raw meat, poultry, or fish.
  10. Defrost meat, poultry and fish products in the refrigerator, microwave oven, or cold water that is changed every 30 minutes.
    • Follow package directions for thawing foods in the microwave.
    • Cook microwave-defrosted food immediately after thawing.
    • Changing water every 30 minutes when thawing foods in cold water ensures that the food is kept cold, an important factor for slowing bacterial growth on the outside while inner areas are still thawing.
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