Many often use the spring to clean their spaces after a long and dormant winter. It is a great time to clean your house, including your kitchen! Here are some tips to reduce cross-contamination in your kitchen, minimize the risk of food poisoning, and do a food safety check in your home.
Firstly, many illness-causing bacteria can be found in your kitchen. Ensure to wash hands, utensils, cutting boards, and other surfaces to avoid spreading bacteria to food. Clean countertops with hot, soapy water before and after preparing food, and keeping cutting boards and surfaces clean help to reduce cross-contamination. Another way to sanitize your kitchen is by using a solution of 1 tablespoon of unscented, liquid chlorine bleach per one gallon of water to clean surfaces and utensils.
Secondly, it is important to check the fridge and freezer and to clean the shelving and drawers to prevent bacteria growth. Make sure to check that the refrigerator temperature is below 40 degrees Fahrenheit. Wipe up spills and clean surfaces with hot, soapy water, making sure to get drawers and edges of glass shelves. And, place a box of opened baking soda on the refrigerator shelf to keep it smelling fresh and eliminate odors.
Finally, check that foods in the refrigerator, freezer, and pantry have not spoiled. To minimize food waste, check the refrigerator regularly to be sure foods are consumed before they spoil.
Source: https://www.eatright.org/food/home-food-safety/cleaning-tips/spring-cleaning-101
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