Cleaning, or the removal of visible soil or food from a surface is the first step towards a sanitary kitchen. Wash surfaces and utensils with a detergent solution and rinse with water. Sanitizing, or the reduction of microorganisms to a safe level, is the next step towards a sanitary kitchen.

Table of Contents for Food Safety Who Needs Food Safety Education? Common Food Safety Mistakes at Home A Food Safe Kitchen Purchasing Food Home Storage Preparing Safe Food Serving Safe Food Leftover Handling Summary Review questions Back to Nutrition Curriculum Lessons

A Food Safe Kitchen

Good personal hygiene is the best protective measure against foodborne illness. Frequent and thorough hand washing with hot soapy water is the best defense. Be sure and read the Hand Washing Section located elsewhere in the curriculum, to learn the proper method. A hand sanitizer should not be a substitute for hand washing. To get young children in on the action, have them sing a song, such as the ABC song or Happy Birthday. This is about how long it takes to wash their hands, and it becomes a fun activity. Come up with other songs that are about 20 seconds long!

Cleaning, or the removal of visible soil or food from a surface is the first step towards a sanitary kitchen. Wash surfaces and utensils with a detergent solution and rinse with water. Sanitizing, or the reduction of microorganisms to a safe level, is the next step towards a sanitary kitchen. Sanitizing is usually done by using two tablespoons of household bleach per gallon of warm water. Allow dishes and utensils to air dry. When putting dishes and utensils away, always handle eating utensils properly. Never touch any surface that will come in contact with the user's mouth.

Use plastic or other non-porous cutting boards. They can be run through the dishwasher or washed in hot soapy water and rinsed, after each use. Paper towels make the best wiping cloths. If you use cloth towels, and have children in the house, consider using color coded ones. The blues ones could be for drying off hands and the white ones could be used to clean up spills. This way you wouldn't clean up a spill and then wipe your child's face, possibly spreading pathogenic bacteria. Always wash cloth towels on the hot water cycle of the washing machine after each use.

There are several areas of the kitchen that are easy to overlook. When was the last time you washed your can opener? The blade working unit should be washed and rinsed after each use, whether it's a manual or electric one. Give particular attention to the sink, especially the openings to the drain. This should be wiped down often. If you have a garbage disposal, this can become grungy quickly. Periodically sanitize them by pouring down the sink a solution of one teaspoon of chlorine bleach in one quart of water (FDA Consumer, November, 1996).

Dispose of garbage as needed to prevent odor and to prevent attracting pests. Store garbage in containers that have tight fitting lids and that are easy to clean. Clean at least once a month and don't forget to clean the handles. Since insects and pests can carry harmful bacteria on their bodies it is best to control them. Either keep them out, deprive them of food and shelter or kill them. An insect or rodent infestation is considered a serious health risk and a licensed pest control operator should be consulted.

Purchasing Food

The safety of the food supply is monitored from farm to the point of sale. It is your responsibility to carefully select foods from the store and then keep them safe until you use them. Planning menus and organizing grocery lists to follow the flow of the store aisles can help you organize the safest order in which to pick up your perishable groceries. Here are some food safety tips to get in the habit of doing while in the grocery.

• Canned foods should be free of dents, rust or bulging lids.
• Check that refrigerated foods feel cold and frozen foods are solid with no signs of thawing. The packaging should be free of holes or tears.
• Read the sell by and use by dates of perishable foods. If the sell by date has passed, don't purchase the product. The use by date applies to its use at home.
• Purchase perishable foods, such as meat, poultry and seafood last. Consider using a plastic bag to enclose packages of raw meat and poultry so juices won't accidentally spill on other groceries.
• Meats contain Safe Handling Instructions. The label shows and tells how to: safely store and thaw meat and poultry; prevent bacteria from spreading; cook thoroughly and store leftovers. Many food items have references such as these.
• In the check out line, pack cold foods together. They will remain chilled longer this way. They'll also be easier and faster to put away when you get home.
• Take groceries straight home to the refrigerator and store them immediately. If travel time will exceed 30 minutes, pack perishable foods in a cooler with chill packs. Store the cooler in the coolest part of the car.