Infection Control in Your Home Kitchen

Bacteria (germs) in the home kitchen cause thousands of cases of food poisoning every year. To protect yourself and your family, follow these tips.

• Wash your hands
  Wash your hands before beginning food preparation, and after handling uncooked meat, poultry, seafood or eggs. Remember to wash after handling spoiled food or after handling the trash.
• Use separate cutting boards for meat and vegetables
  Take care to wash cutting boards with hot, soapy water. In selecting cutting boards, look for scratch-resistant, non-porous types.
• Use clean utensils and dishes for cooked foods
  NEVER re-use utensils or plates that have been used for raw meats, poultry or eggs, for cooked foods.
• Clean and disinfect all work surfaces
  Use hot, soapy water and a disinfecting cleaner with paper towels. Don't forget to clean the sink, too.
• Avoid using sponges or reusable dish cloths
  These can become a breeding ground for bacteria and will spread the germs throughout the kitchen.
• Thaw frozen foods in the refrigerator, not on open counter tops
• Clean grill surfaces each time before cooking
• Meat should be cooked "well done", not rare
  Cooking "well" allows dangerous bacteria to be killed, preventing food poisoning.
• Refrigerate left-overs promptly
• If food looks or smells spoiled, THROW IT OUT!
  Don't take unnecessary chances.
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