Last week I posted about food handling safety risks at home and how the four easy lessons of cleaning, separating, cooking and chilling can help prevent harmful bacteria from making your family sick.
I thought, with the warm weather either already upon us or quickly approaching, it would be a good idea to look at each food handling lesson individually.
I thought I would start with cleaning -
“Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives and countertops. Frequent cleaning can help keep that from happening.”
WASH cutting boards, dishes, utensils, and countertops with hot soapy water after preparing each food item and before you go on to the next food.
Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, WASH them often in the hot cycle of your washing machine.
RINSE fresh fruits and vegetables under cool running tap water, including those with skins and rinds that are not eaten.
Tip of the Week
When in doubt – throw it out! - Refrigeration slows down, but does not stop bacterial growth. Food can still go “bad” in the refrigerator.
Information contained in this post was obtained from: Canadian Partnership for Consumer Food Safety Education, Health Canada and Be Food Safe Canada.