Cruise ships and product recalls might come to mind when you think of foodborne illnesses. But in reality, we’re underestimating the threats closer to home lurking in our kitchens.
When it comes to at-home food safety, the best offense is a good defense – cleaning. Cooking at high temperatures will kill salmonella, listeria, and other germs, but they are still alive on the board you cut an infected raw chicken on, the knife you cut it up with, and the cloth you used to wipe down the counter. If you use that cloth to clean the refrigerator doors and dry your hands, you spread dangerous bacteria, viruses, molds, and funguses around the kitchen.
Because they touch everything, start your time in the kitchen with clean hands. In a recent federal government survey, respondents didn’t wash their hands correctly 97% of the time. Learn proper technique here.
For best results, follow the cleaning instructions for items used in your kitchen. In general, clean:
- Spice containers, countertops, and cutting boards after each use
- Refrigerator handles at least once a day
- Refrigerator interiors once every three months
- Sinks once a week
- Drying towels once a week
- Cleaning towels every three days; if they are used to wipe up messes from raw poultry or other hazardous food, replace them immediately. (Removing germs from sponges is almost impossible, so throw them away after a week.)
- The water reservoir of a traditional coffee maker daily; deep clean and descale the machine once a month
- Trash can lids monthly
Of course, clean up messes as soon as they happen. Wash hands before, during, and after cooking. Use paper towels if your supply and schedule cannot handle frequent towel washing.
This cleaning routine might initially seem overwhelming but don’t worry. Like dance, with practice, these steps will become routine.
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