Can Your Kitchen Pass the Food Safety Test?
Home kitchens frequently fail food safety tests, noted Karen Penner, K-State Research and Extension food safety specialist.
Problems with the nation's food supply often are blamed on agricultural producers or food processors, but the reality is that consumers share a responsibility in assuring safe food, she said.
For example, one of the most frequent food safety mistakes also is one of the easiest to correct: Wash hands in hot, soapy water before and after eating and/or food preparation. Re-wash each time raw foods are handled.
In the U. S. alone, as many as 80 million people are sickened by foodborne illness each year. Thousands die from illnesses that can be prevented. To reduce risks from foodborne illness in your home, use these tips:
- Shop at a reputable store or food provider; buy fresh foods, canned foods free from dents and produce free from bruises or insect damage.
- Store food promptly; wrap well.
- Use leftovers in a day or two, or freeze them for later use.
- Discard foods that have expired use-by dates.
- Resist the temptation to sample raw foods, such as tasting cookie dough.
- Wash utensils before re-using them. Same goes for cutting boards.
- Choose a meat thermometer and use it regularly.
- Keep the kitchen clean - make sanitizing your kitchen a habit. Mix one tablespoon of unscented laundry bleach with one gallon of warm water; use rubber gloves and a clean cloth to sanitize kitchen surfaces and cutting boards. Commercial kitchen cleaning products also can be purchased. Store sanitizing mixture out of children's reach.
- Wash--or replace--kitchen sponge often. Wash dishcloths in hot water with bleach.
- Keep pets out of the kitchen and/or away from food preparation areas.
- Are you feeling ill? Let someone else do the cooking.
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