FOOD SAFETY IN 10 EASY STEPS

JD

September 27, 2019

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cooking-tips

Food safety may seem like a drag, but it can be a matter of life and death—or at least, life and extreme gastrointestinal discomfort. Luckily, it’s actually pretty easy to keep your kitchen clean and safe. Most of our cleaning protocols are based on the judicious application of hot water, soap, and the occasional splash of bleach solution. Following basic sanitation practices can dramatically reduce the risk of foodborne illness for you and everyone else you’re feeding.

Wash Your Hands

Washing your hands is one of the best (and easiest) ways to stop the spread of foodborne pathogens that can make you sick. Wash before and during cooking, especially after touching raw meat or poultry.
The U.S. Food and Drug Administration (FDA) recommends washing for at least 20 seconds in warm, soapy water, i.e., for at least the length of the Happy Birthday song. So get scrubbing (and singing).

Sanitize Your Sink

Studies have found that the kitchen sink is crawling with even more bacteria than the garbage bin. The faucet handle, which can reintroduce bacteria to your hands after you’ve washed them, is a close second. Though we’ve found that hot, soapy water is amazingly effective at eliminating bacteria, for added insurance you should clean these areas frequently with a solution of 1 tablespoon bleach per quart of water.

Clean Your Gear

In terms of bacteria, your sponge is right up there with your sink. A wet sponge is an ideal host for bacteria, so whenever possible, use a paper towel or dishcloth instead. If you do use a sponge, disinfect it.Microwaving and boiling are effective ways to clean a sponge but since sponges have been known to catch fire in high-powered microwaves, we prefer to boil them for 5 minutes. Cutting boards are another key location for bacteria in the kitchen. We have found that cutting boards of all materials are best cleaned by a thorough scrub with hot, soapy water.

Season Safely

Though most bacteria can’t live for more than a few minutes in direct contact with salt, it can live on the edges of a box or shaker. To avoid contamination, grind pepper into a clean small bowl and then mix it with salt. You can reach into the bowl for seasoning without washing your hands every time. At the end of meal prep, discard any leftover seasoning and wash the bowl.

Separate Raw and Cooked Foods

Keep raw and cooked foods separate to prevent the spread of bacteria. Never place cooked food on a plate or cutting board that came into contact with raw food (meat or not), and wash any utensil (including a thermometer) that comes in contact with raw food before reusing it.

Put Up Barriers

Items that come in contact with both raw and cooked food, like scales and platters, should be covered with aluminum foil or plastic wrap to create a protective barrier. Once the item has been used, the protective layer should be discarded—taking any bacteria with it. Similarly, wrapping your cutting board with plastic wrap before pounding meat and poultry on it will limit the spread of bacteria.

Don’t Rinse Raw Meat and Poultry

Avoid rinsing raw meat and poultry. Contrary to what some cookbooks (or your grandmother) might advise, rinsing is more likely to spread contaminants around your sink than send them down the drain. Cooking food to a safe internal temperature will kill surface bacteria more effectively than rinsing, and we’ve found no difference in flavor between rinsed and unrinsed meat.

Defrost in the Fridge

Always defrost in the refrigerator. On the counter, the temperature is higher and bacteria multiply rapidly. Place food on a plate or in a bowl to collect any liquid it releases. Most food will take 24 hours to thaw. (Larger items, like whole turkeys, can take far longer, about 6 hours per pound.)

Cool on the Counter

Don’t put hot food in the fridge right away. This will cause the temperature in the refrigerator to rise, potentially making it hospitable to the spread of bacteria. The FDA recommends cooling foods to 70 degrees within the first 2 hours after cooking, and to 40 degrees within another 4 hours. We cool food on the counter for about an hour and then put it in the fridge.

Reheat Rapidly

When food is reheated, it should be brought through the danger zone (the temperature range from 40 to 140 degrees, where bacteria thrive) as rapidly as possible—don’t let it come slowly to a simmer. Bring leftover
sauces, soups, and gravies to a boil and make sure casseroles reach at least 165 degrees.