The Kitchen

Clean and disinfect counters and other surfaces before, during, and after preparing food (especially meat and poultry). Follow all directions on the product label, which usually specifies letting the disinfectant stand on the surface for a few minutes. When cleaning surfaces, don't let germs hang around on cleaning cloths or towels; use either paper towels that can be thrown away, cloth towels that are later washed in hot water with detergent, or disposable sanitizing wipes that both clean and disinfect.

1. Clean hands and surfaces often
   Germs that cause foodborne illness can be spread throughout the kitchen and get onto hands from cutting boards, utensils, counter tops, and food. Here's how to stop the spread of these germs:
   • Wash your hands with warm water and soap for at least 15-20 seconds before and after handling food. If soap and water are not available, use an alcohol-based wipe or hand gel.
   • Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you prepare the next food.
   • Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, wash them often using the hot cycle of your washing machine. If using a sponge to clean up, microwave it each evening for 30 seconds or place it in the dishwasher.


2. Don't cross-contaminate one food with another
   Cross-contamination occurs when bacteria spread from a food to a surface, from a surface to another food, or from one food to another. You can prevent cross-contamination when you:
   • Separate raw meat, poultry, seafood and eggs from other foods in your grocery cart, grocery bags, and in your refrigerator. Be sure to use the plastic bags available in the meat and produce sections of the supermarket.
   • Use one cutting board for fresh produce and a different one for raw meat, poultry and seafood.
   • Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs.
   • Don't allow juices from meat, seafood, poultry, or eggs to drip on other foods in the refrigerator. Use containers to keep these foods from touching other foods.
   • Never re-use marinades that were used on raw food, unless you bring them to a boil first.


3. Cook foods to proper temperatures
   Foods are safely cooked when they are heated for a long enough time and at a high-enough temperature to kill the harmful bacteria that cause foodborne illness. The target temperature is different for different foods. The only way to know for sure that meat is cooked to a safe temperature is to use a food thermometer. Make sure it reaches the temperature recommended for each specific food item.


4. Refrigerate foods promptly
   Cold temperatures slow the growth of harmful bacteria, so refrigerate foods quickly. Do not over-stuff the refrigerator, as cold air must circulate to help keep food safe.
   • Keeping a constant refrigerator temperature of 40 degrees F or below is one of the most effective ways to reduce the risk of foodborne illness.
   • The freezer temperature should be 0 degrees F or below.
   • Plan when you shop: Buy perishable foods such as dairy products, fresh meat and hot cooked foods at the end of your shopping trip. Refrigerate foods as soon as possibly to extend their storage life. Don't leave perishable foods out for more than two hours.
   • If preparing picnic foods, be sure to include an ice pack to keep cold foods cold.
   • Store leftovers properly.

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