Healthylifestyle: Keeping the kitchen clean - Food safety tips to avoid disease
published:
Saturday | June 28, 2008
Heather Little-White, Contributor
You may be worried about food poisoning when eating out at restaurants, but have you stopped to think that your kitchen could be putting you at risk for food-borne illness?
How do you store food? Bacteria can thrive in food that is improperly stored or handled. It is important to play it 'food safe' in your kitchen!
Most people worry about food poisoning except when they are cooking. However, nearly 25 per cent of victims of food-borne illnesses get it from home-cooked meals (Centers for Disease Control and Prevention). Research has shown that people are not as careful in handling food as they need to be and many are convinced that they are doing a good job when they are not, according to Janet B. Anderson, RD, a clinical professor of nutrition and food sciences at Utah State University.
Sanitising
What comes to mind when you think of a clean kitchen? Shiny waxed floors? Gleaming stainless steel sinks? Spotless counters and neatly arranged cupboards? Are your countertops and utensils clean and sanitised? Sanitising reduces bacteria and can prevent food-borne illness. Thoroughly wash and sanitise containers and utensils that were in contact with raw food before you reuse them.
Produce
For extra safety, when you get home from the market, you should wash produce. It is more appetising to have fresh herbs and vegetables cleaned and ready for you to begin cooking.
Wrap produce in absorbent paper before you store it in the refrigerator. This will prevent mould and other microbes from growing in moisture left behind. Discard the outer layer of lettuce and cabbage where contamination is most likely to occur, then rinse the rest of the head in salt water. Do not use soap as it could leave a residue.
Cold facts
Refrigeration slows down most bacterial growth while freezing can stop the growth of most bacteria. Refrigeration and freezing will not kill bacteria. Harmful bacteria can only be killed by proper cooking to a safe internal temperature.
As soon as you get home from shopping, immediately put away food that needs to be refrigerated or frozen. You should check the temperature of your fridge and freezer to ensure they are cold enough. Refrigerators should be set at or below 4¡C (40¡F). Use a refrigerator thermometer to check the temperature. Freezers should be set at or below -18¡C (0¡F). Use a freezer thermometer to check the temperature.
Clean as you go
Whatever you are preparing, you should not be a slob in your kitchen. Be clean and organised as you work. Working with clutter in the kitchen creates confusion and increases the risk of cross-contamination. Leaving food on pots, dishes and utensils for an extended period of time will increase the risk of bacterial growth. Staying neat and tidy as you work will not only make the culinary experience more enjoyable, it will aid in the protection of each ingredient.
A truly clean kitchen is one that ensures safe food preparation using safe food practices. There are three critical functions for food safety in the home - food storage, food handling and cooking.
Whether you are having candlelight dinner for two or a dinner party or banquet at home, understanding food safety and sanitation is paramount in delivering a great guest experience. Creating a culture of cleanliness and sanitation is crucial to a successful kitchen. The kitchen is the heart of the home, so it's important to keep it healthy!
Heather Little-White, PhD, is a nutrition and lifestyle consultant in the Corporate Area. Send comments to editor@gleanerjm.com or fax 922-6223.
Make your own bleach sanitiser
1. Combine 5ml (1 tsp) of bleach with 750ml (3 cups) of water in a labelled spray bottle.
2. After cleaning, spray sanitiser on the surface/utensil and let stand briefly.
3. Rinse with lots of clean water, and air-dry (or use clean towels).
It is important to thoroughly clean everything that comes in contact with your hands or your food! Examples are kitchen cloths, faucet handles, can-opener blades, refrigerator handles, small appliances and utensils.
Keep separate cutting boards for raw meat, poultry and seafood and a different one for ready-to-eat and cooked foods. Clean and sanitise cutting boards after each use. Plastic cutting boards are easy to clean.
Fridge facts
Don't overload your fridge and freezer. Cool air must circulate freely to keep food properly chilled.
Clean the refrigerator and freezer regularly.
Bacteria can be carried in raw meat juices. Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator. Use con-tainers that are large enough to prevent raw juices from dripping on to or touching other foods.
