Bacteria can be an invisible danger in the kitchen. Cross- contamination of food during preparation can lead to serious illness. To protect your family follow these tips while cooking.
- Ensure that your food is properly cooked as heat kills dangerous bacteria in your food.
- Use a food thermometer because you can’t tell if food is cooked safely by how it looks; refer to a temperature chart for different foods.
- Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that causes illness.
- Clean frequently with hot soapy water to stop bacteria from spreading to hands from cutting boards, knives, and counter tops.
- Always wash hands with warm water and soap for 20 seconds before and after handling food.
- If you use cloth towels to clean your kitchen ensure that you wash them often in the hot cycle of your washing machine.
- Rinse all fresh fruits and vegetables under cool running tap water.
- Keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked and ensure that you thaw them in the fridge not the counter!
- Use one cutting board for raw meat, poultry and seafood and another for vegetables etc...
- Bacteria multiply fastest at temperatures between 4°C and 60°C so chilling food properly is one of the most effective ways to reduce the risk of food borne illness.
- Chill leftovers and takeout food within 2 hours.
- Keep the fridge at 4°C or below and use an appliance thermometer.