The kitchen is a hotbed for bacteria and germs that multiply in the damp and microscopic particles of raw meat and blood. While most professional kitchens follow strict safety standards, only we can supervise the hygiene levels in our own homes—where we prepare food for our own children. Here are some tips on making sure that your kitchen will pass even the strict inspection.
Wash hands
A quick wash just won’t do. Use warm soap and water and scrub for at least 30 seconds. Do this before and after you prepare food.
Wash surfaces
Before you even cut a single vegetable or open a pack of cheese, clean the kitchen surfaces: chopping boards, and whatever food trays you will be using.
Do heavy duty cleaning
When you’re not rushing to prepare a meal, give the surfaces an extra thorough scrub. Wash sinks with warm soapy water and dry with a rag. Baking soda can help remove stubborn dirt.
Keep separate chopping boards for meats, vegetables and bread. Always clean with hot soapy water. And throw away any chopping boards that have deep cuts or scratches where minute food particles can accumulate or be imbedded.
Wash kitchen sponges and replace regularly. If you want to be frugal, it’s best to cut a kitchen sponge in half—you don’t need a big one anyway—and replace, instead of trying to use a whole piece until it’s frayed and tattered.
Bacteria love to grow here, and cockroaches and other household pests are attracted to the scent of food, grease and other oils. Always rinse a sponge in hot soapy water after doing the dishes, and keep in a large, covered soap dish.
Safest way to defrost
Don’t defrost meat or fish by leaving for hours on the kitchen counter. Do this on the refrigerator, and place in a bowl so it won’t drip on other food. You can also defrost in a microwave. In a pinch, you can submerge meat in a bowl of water, but most chefs frown on this as it removes the fats and oils that help hold the flavor of the meats.
Get more tips from food preparation professionals in our article on how to create kitchen zones.
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