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Food Safety Tips

We spend a good deal of our time in our kitchen, but the potential for bacteria build-up is greater in the kitchen than almost any other area in our home. Here are some quick tips on how to keep your kitchen bacteria free.

Food preparation - Use a disinfecting wipe or spray after any food prep to kill lingering bacteria. Your cleaning product should say on the label it kills 99.9% of germs.

If preparing raw meat or poultry use only paper towels to wipe your hands and wash hands with soap and water when you are finished.

Kitchen faucets - Once a week remove the faucet filter (they usually screw off) and soak it in white vinegar overnight.

Cutting boards - After washing with hot, soapy water, spray the board with a bleach and water combination (one tsp. bleach to 16 oz. water). Then rinse the board with hot water.

Sink - Disinfect with bleach and water right after you have done food prep with raw meat, eggs or poultry.

Sponges - Clean your sponges every few days by soaking them in bleach/water solution or put in microwave in a bowl of water and “cook” for two to three minutes. I throw away sponges after one week of use. They are not that expensive and it’s safer.

Leftovers - Put in fridge right away. Don’t let them sit out.

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