Food Safety Rules in the Kitchen

We often hear of reports of salmonella, E.coli and other bacteria that have contaminated the food we eat. While this can happen at restaurants, it mostly occurs in our own homes due to improper food preparation.

The Academy of Nutrition and Dietetics has outlined some ways to make sure you are properly making and serving food to keep your family safe from food borne illness.

THAWING FOOD
It’s best to avoid thawing frozen food on the open countertop. Instead, thaw meat (in a sealed wrapping or container) in the refrigerator or by using your microwave’s defrost setting. You can also thaw meat that is tightly sealed in a bowl of cold water in the sink. Just make sure the water is changed every 30 minutes so it remains cold.

CUTTING BOARDS
Cutting boards are the perfect surface for bacteria to nestle into. Ensure your cutting boards are washed with hot, soapy water after every use. Let them air dry or pat try with a paper towel or clean towel.

Use one cutting board for meat, seafood and poultry, and another for fruits, vegetables and other foods.

MARINATING
Marinating meat is a great way to infuse it with flavor, but if not done properly could be a way to harbor harmful bacteria. Make sure any food you’re marinating is covered or sealed and placed in the refrigerator, not on the kitchen counter.

SEPARATE SPOONS
You should always taste your food when you’re cooking, but be sure to use a separate spoon each time. Never use the spoon you’re using to stir the food, to taste it. If you do, you can introduce and spread bacteria.



About the Author...
Liz Hayes
Liz loves spending time outdoors, working out, traveling, taking in the arts, reading and catching up on TV.
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