Hygiene Tips

Basic Food Safety Tips

Safe food preparation is vital, that's why these safety tips are so important. E-coli and salmonella are not a joking matter! These tips are being provided as a part of good home organization. I hope you find them useful.

Hand Wash

Hands can spread germs and bacteria. They can easily get into the food you are preparing. Wash your hands thoroughly with soap and very warm water :

• Before touching food
• After using the bathroom
• Touching pets
• Coughing, sneezing, blowing your nose
• Touching raw meat, fish or poultry

Handling Raw Meat

Salmonella and e-coli can easily enter foods. When handling meat, fish or poultry, eliminate contaminating other food by :

• Wash counter tops, chopping boards, utensils, knives (anything that has touched raw meat)
• Wash hands thoroughly after handling meat
• If a knife or other kitchen utensil has touched raw meat, don’t use it on any other food items until it has been thoroughly washed
• Always keep meat in the refrigerator
• Defrost meat in the refrigerator, not on the counter or in the sink
• Store meat in the bottom of the refrigerator (keeps it from dripping on other food)
• If meat drips, clean it up immediately
• Always thoroughly cook meats – never under cook
• Don’t refreeze meat after thawing unless it is cooked

Handling poultry, eggs, fish

These can contain e-coli if not handled and stored properly.

• Keep refrigerated until preparation
• Wash poultry in cold water before cooking
• Wash hands after handling poultry and eggs
• Always keep meat in the refrigerator
• Never eat partially cooked or raw eggs
• Never eat rare poultry
• Cook until juices are clear and meat is white in the center
• Cook fish until it is flaky and white

Handling Fruits & Vegetables

Fresh fruits and vegetables are vital to health. Use these handy tips to be safe and make the best choices.

• Fresh-looking fruits and vegetables are best. Don't buy anything this is bruised, shriveled, moldy, slimy smells bad
• Buy only what you need. They go bad quickly and need to be consumed within a few days. Don't stock up. Apples, potatoes and some citrus can be stored longer at home in the crisper
• Handle with care. Put them in the top basket of the shopping cart
• Promptly put produce away. Keep it in the crisper drawer that has the highest humidity
• Throw away anything that is moldy, slimy, smells bad, or is past the best if used by date
• Germs can stick to the surface of produce. Be careful when handling them before eating
• Wash your hands before and after handling any fresh foods
• Wash all fruits and vegetables (even ones with rinds) in clean, warm water
• Use a small scrub brush to remove dirt
• Wash produce just before you use it, not just when you put it away
• Leafy greens, such as lettuce, should be rinsed before refrigerating to maintain its crispy crunchiness
• Do not use dish soap when washing produce. Fruits and vegetables are porous and can absorb the detergent (the FDA frowns on using dish soap)

Handling Hot Things

When handling hot pots, pans, bake ware, etc., caution is advised!

• Keep pot and pan handles pointed away from the front of the stove to prevent burns and spills
• Always use pot holders, hot pads and oven mitts
• Don’t sit hot pots and pans on your counter tops – they’ll scorch and burn
• Use only microwave approved containers -- never cook in styrofoam or takeout containers (big health hazard)
• Use a splatter screen when frying
• Don’t keep glasses of liquid near hot grease – if it falls in, steam and flying hot oil can cause injuries
• Cook until juices are clear and meat is white in the center
• Carefully add foods to hot oil – liquid in the food can also cause injuries