PREVENTING FOOD CONTAMINATION
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Shopping | Storing Food | Kitchen Maintenance
SHOPPING
- Look at the expiration dates on food packages, cans & other containers
that tell you how long you'll have to use the product safely - Organize your shopping so you select refrigerated & frozen items last
so they spend less time at room temperature - Bring a cold pack or insulated shopping bag
specially made for
keeping foods cold to use instead of regular bags - Don't buy pre-washed produce
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DO NOT BUY CANNED PRODUCTS THAT HAVE
- Dents
- Bulges
- Rust
- Leaks
- Black inky-like spots
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DO NOT BUY PACKAGED FOODS THAT HAVE
- Holes
- Cuts or tears
- Open corners
- Broken safety seals
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BUYING RAW MEAT, POULTRY OR FISH
- Look at the color of the item making sure there are no black spots or greyish tinge
- Check to see if there are any discolorations (dark or light)
when buying packaged meats like hot dogs - Put raw meat, poultry & fish in plastic bags to keep their juices from dripping
on other foods in your shopping cart - Check that refrigerated foods feel cold & frozen foods feel solid
- Avoid frozen food packages with ice crystals or discoloration because
they probably have been thawed & refrozen
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STORING FOOD
DRY GOODS
- Place your new items behind the older ones so you won't be stuck with expired products
- Check labels that say food should be stored in the refrigerator after opening
REFRIGERATED FOODS
- Wipe up spills immediately
- Remove spoiled foods
- Put only foods that aren't perishible in the door shelves
like ketchup, jelly, cranberry juice, wine, etc. - Check the refrigerator temperature regularly to make sure it's between
32 & 40 degrees Farenheit
Always cover foods so they won't dry out with
- Aluminum foil
- Plastic wrap
- Plastic bags
- Airtight containers
FROZEN FOODS
If possible, store foods in their original packaging
To avoid freezer burn, wrap foods you prepare with
- Freezer paper
- Heavy-duty aluminum foil
- Plastic freezer bags
- Airtight containers
Label foods you prepare with
- Name of the food
- Date frozen
- Number of servings
- Check the freezer temperature regularly to make sure it's set at zero degrees Fahrenheit
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KITCHEN MAINTENANCE
CUTTING BOARDS
- Should be acrylic or other non-pourous material
- Should not have cracks or crevices where bacteria can hide
Label each cutting board for the planned usage
- Meat
- Dairy
- Fish
- Fruits & Vegetables
- Onions
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HOW TO CLEAN YOUR ACRYLIC CUTTING BOARDS
You can use 1,2 or all 3 of these methods
- Soap & wash
- Spray them with lemon juice before washing
- Wash them in the dishwasher
HOW TO CLEAN YOUR WOOD CUTTING BOARDS
Everyday Usage
Wash board with a mild soap or a solution of one part vinegar & one part water
Once A Week
- Sprinkle a layer of Kosher salt over the board
- Cut a lemon in half & squeeze 1/2 of the lemon over the board
- Use a scrub brush & scour the board for a few minutes
- Thoroughly rinse the board with hot water
- Make sure the board dries in an upright position
Every Few Months
- Oil it with beeswax, walnut oil or almond oil
- This prevents the board from cracking
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COUNTERS
- Wash the counter with a sponge collecting all visible food particles
- Spray the counter with a anti-bacterial product & wipe it dry with a clean cloth
- Use a different cloth & wipe the counter clean with hot water
- If food spills out onto the counter, throw it away
- Do NOT eat food, vitamins or medicine if they've been in contact with a counter
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SPONGES
- Put your sponges in the microwave oven for 1 minute each
or
in the dishwasher
to kill
bacteria that might collect on them - Throw out your sponge when it begins to shred
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STOVE TOP
- If you are cooking & food spills over onto the stove top, throw the food away
- Do NOT put it back in the pan or pot
- After cleaning the major stains off the stovetop use the same process
as detailed for counters (above)
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More pages about Food Contamination
When To Call The Doctor | Thawing Meats & Poultry Safely | Top 10 Risky Foods
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More pages on Kitchen Safety
Gas Stoves | Microwave Safe | Plastic Safety
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