This year 1 in 6 Americans will get sick from food poisoning. I’ve been one of those 6 a couple times and its miserable. For part 3 of our Surviving in the Kitchen Series I want to talk about food safety and sanitation. Many times we have habits of doing things a certain way in the kitchen and we don’t even realize that what we are doing could harm us. I have a friend who has a habit of putting her egg shells back in the carton and sticking it all back in the refrigerator, rather than putting the egg shells in the trash. This is what her mom had always done and she didn’t know that this wasn’t the safest way of disposing of her eggs. Maybe you have some not so sanitary food/cooking habits. Take a list at the food safety suggestions below to keep your stomach safe from food bourne illnesses.
* Wash hands and surfaces often.
* Wash hands the right way–for 20 seconds under hot running water and use soap.
* Wash surfaces and utensils after each use.
* Wash fruits and veggies, even if you peel them.
* Don’t cross-contaminate.
* Use separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs.
* Keep meat, poultry, seafood, and eggs separate from all other foods in your shopping cart at the grocery store.
* Keep meat, poultry, seafood, and eggs separate from all other foods in the fridge.
* Cook food to the right temperature.
* Keep hot foods hot and cold foods cold.
* If your food sits in the Danger Zone (40 degrees to 140 degrees) for 2 hours bacteria is already growing and you could get sick. (This is why I stay away from mayonnaise and dairy based foods at picnics and pot lucks.)
* Refrigerate foods promptly.
* Never thaw or marinate foods on the counter.
* Know when to throw food out. When in doubt throw it out!