How Safe Is Your Kitchen?

According to recent studies, it may not be as safe as you think. It is estimated that over 15 million Americans contract foodborne illnesses every year – from their own kitchens. Home kitchens are not held to the same standards as professional kitchens, which can be expected when there are children, pets and family members in food prep areas. However, there are several cooking practices that are considered a no-no.

Handling Raw Protein

Before and after touching raw protein cooks should always wash their hands to avoid contamination. Washing raw meat in the kitchen sink prior to cooking is an unnecessary practice that does not get rid of bacteria. Raw poultry is often contaminated with salmonella and campylobacter, germs that are often the leading causes of food poisoning.

Undercooking Meat

A surprising number of people do not use a meat thermometer, which is the only way to guarantee a safe cooking temperature. Just 40% of people in a recent study were aware that the safe cooking temperature for chicken is 165 degrees Fahrenheit. You may think you can eyeball it, but researchers found that no matter what kind of chicken dish was being prepared, 40% of cooks had undercooked the chicken.

Not Washing Your Hands

Just 20 seconds of washing your hands with soap and water before and after handling raw meat could make the difference between you and family getting sick. Make it a standard practice in your kitchen.

Sanitize Your Kitchen

Be sure to properly sanitize your cutting boards, knives and countertops. Never cut meat, poultry or fish on a wooden cutting board, and use separate cutting boards for proteins and produce. And remember to wipe down forgotten areas of your kitchen including doorknobs and refrigerator handles.

These are attainable ways to practice food safety in the home kitchen. Being conscious of practicing safe habits will help to prevent illness and keep your family healthy.