Spring is the perfect time to perform a safety check around the kitchen to help reduce cross-contamination and food poisoning. It is suggested to properly wash hands, utensils, cutting boards, and other surfaces to avoid the unintentional spreading of illness-causing bacteria. Countertops can be kept clean by washing them with hot, soapy water before and after the preparation of food. Don’t forget to clean appliances and cutting boards too! Additionally, proper sponge safety should be followed to help reduce bacteria and cross-contamination. Surfaces and utensils can also be sanitized with a solution of one tablespoon of unscented, liquid chlorine bleach per gallon of water.
The shelves, drawers, and small crevices within refrigerators and freezers can be other hiding spots for bacteria that cause foodborne illnesses. The refrigerator temperature should be below forty degrees Fahrenheit. Keep the refrigerator clean, but be sure to follow the manufacturer’s instructions to ensure there is no damage done to the refrigerator or the food being stored.
It is also suggested to regularly check for foods (once per week) that have spoiled or are in the process of spoiling. These foods can be in the refrigerator, freezer, or pantry. Eating foods before they spoil will not only help keep consumers safe but will decrease food waste. Perishable foods that should no longer be eaten can be thrown out or composted.
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