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Four Simple Steps to Keep Food Safe
- Wash hands and surfaces often!
- Before any kitchen chore; wash hands with warm water for 20 seconds
- Use gloves if you have a cut or infection
- Do the handwashing challenge with GloGerm (GloGerm is a handwashing activity, order supplies at http://www.glogerm.com/using.html)
- Wash countertops, cutting boards, appliances, and any kitchen utensils with hot soapy water before and after use
- Wash dish cloths in hot cycle of washing machine to reduce bacterial buildup
Other Clean Tips
- Replace old and worn cutting boards
- Consider using paper towels to clean kitchen surfaces
- If you use cloth towels or sponges, wash them in the hot cycle of your washing machine.
- Replace sponges often
Wash and Sanitize Surfaces
- Wash food contact surfaces with hot soapy water and rinse.
- Sanitize by mixing 1 tsp. Chlorine bleach to 1 quart water.
- Separate raw meats from other foods
- Use a separate cutting board for fresh fruits/vegetables and raw meats
- Always wash hands and surfaces after touching raw food
- Cook food to the right temperature
- DO NOT smoke or use of tobacco while preparing food
- DO NOT eat while preparing food
- Cover wounds and sores while handling food
- DO NOT allow pets in the kitchen
- Refrigerate food promptly
- If not making jam immediately, store fruit unwashed in refrigerator
- Keep foods out of the Danger Zone (between 41°F to 135°F)
- Refrigerate cut fruits promptly
- If freezing fresh fruit to process later, make sure freezer is 0°.