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Aim
for an 'A' in kitchen sanitation
Oct 07, 08
Suzanne Havala Hobbs
It’s fascinating to watch
the local TV news reporter tell us which restaurants got poor
sanitation ratings. But if a health inspector visited our
kitchens, would we pass?
Kitchens are high-risk environments where poor sanitation
practices can make you or family members sick. Unclean surfaces
and equipment are breeding grounds for bacteria and viruses
that cause colds, flu and other forms of misery.
Unsafe food handling practices and personal hygiene can have
the same effect.
Kitchen cleanliness is especially important if you care for
very young children, older adults or anyone with an illness.
So what’s the likelihood that someone is going to get
sick after eating at your house?
Earlier in my career, I performed sanitation inspections of
group home kitchens. I learned some important strategies for
minimizing the chances of passing on illness in the kitchen:
* Handwashing. Hands are a prime source of bacteria and viruses
easily spread through food. Wash hands with warm water and
soap before you prepare a meal or empty the dishwasher.
Ditto for any time you stop to handle kids, pets or trash
cans, blow your nose, sneeze into your hand or go to the bathroom.
If you handle raw meats or eggs, wash your hands afterwards
with soap and water for at least 20 seconds to ensure you
don’t transfer contaminants to the next thing you touch.
* Dirty surfaces. Do you set your purse, grocery bags or mail
on your kitchen counter? Clean countertops and kitchen island
surfaces before using them for meal prep.
Sponges and rags may catch some bacteria, but they can spread
bacteria around, too. Clean surfaces with disinfectant sprays,
liquids or wipes that kill bacteria and viruses.
It’s especially important to keep cutting boards clean.
Keep a separate cutting board for meats and another for fruits
and vegetables. Wash them after every use. Plastic, glass
and solid wood cutting boards can be cleaned in the dishwasher.
Cutting boards used for raw meats should be disinfected after
every use. Make your own disinfectant by mixing two teaspoons
of household bleach with one quart of water. Keep some in
a spray bottle and use it to disinfect cutting boards and
countertops.
* Food handling. In general, foods should not be left out
of the refrigerator for more than two hours (one hour if outdoors
in hot weather). Defrost meats in the microwave oven or overnight
in the refrigerator. If you leave meat in the refrigerator,
keep it on the bottom shelf where it won’t drip onto
and contaminant other foods.
That little bit of leftover potato salad or olives that didn’t
get eaten?
Don’t put foods back into their original containers
once they’ve been set out for a meal, because food that’s
been out may have become contaminated.
* Grungy appliances. Don’t let crud build up on can
openers, blenders, food processors and other equipment. Regularly
run dishwasher-safe parts through the dishwasher. Empty and
clean your refrigerator regularly.
* Temperature control. Refrigerators should be kept below
40 degrees F. Consider hanging a thermometer in your refrigerator
to be sure. When you reheat leftovers, make sure they’re
hot (165 degrees F) so that potentially harmful bacteria are
killed.
Other good ideas:
* Change dishtowels daily and run cleaning wands and sponges
through the dishwasher regularly.
* Keep a lid on trash containers. Rinse recyclable bottles
and cans before placing them in recycling bins.
* Throw away worn cutting boards and chipped dishes and mugs.
* Keep your fingernails clean and short. Long, elegant, polished
nails are perfect bacteria traps.
A fun, interactive kitchen sanitation quiz is available online
through the American Dietetic Association at www.homefoodsafety.org/pages/tips/quiz/index.jsp.
Steps you take in the kitchen can have a real impact in reducing
illness in your home. Aim for a high A.
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