Health and Safety in the Kitchen

Health and Safety in the Kitchen Basics

Before you cut open that bag of ground beef or wash and dry the cutting board, it’s important that all areas of food preparation and consumption are kept free of food waste and raw materials.

Although most people at home will never go to the same measures of food safety and cleanliness that public establishments are required to maintain, there are some simple basics you should start implementing now to ensure that both food and your kitchen surroundings are safe and free from bacteria and dangerous viruses.

Food Temperatures

Food temperatures are one of the most crucial proper safety measures one can make to ensure safe food consumption. Purchase a metal food thermometer and use it every time you prepare meats, poultry and fish. The following list identifies correct internal temperatures for meats and poultry:

Ground Meats

Hamburger - 160°F

Beef, lamb, pork and veal- 160°F

Chicken, turkey - 165°F

Beef, Veal, Lamb

Medium-rare - 145°F

Medium - 160°F

Well-done - 170°F

Pork

Chops, roast, ribs

Medium - 160°F

Well-done - 170°F

Ham, fresh - 160°F

Sausage, fresh - 160°F

Poultry

Chicken, whole & pieces - 180°F

Duck - 180°F

Turkey (unstuffed) - 180°F

Whole- 180°F

Breast- 170°F

Dark meat- 180°F

Eggs

Fried, poached - until yolk & white are firm

Casseroles - 160°F

Sauces, custards - 160°F

Danger Zone

Bacteria only needs food, time and a wet environment to thrive and grow. When food is kept in these conditions, it is known as the danger zone. The temperatures in between 41º and 140º are in the Danger Zone. Keep food above or below these temperatures to avoid bacteria growth that can poison food and cause food borne illness.

Hand Washing

Proper hand washing techniques are crucial to prevent the cross contamination of both germs and bacteria.

Wash hands prior to food preparation, after handling raw meats, poultry, fish and eggs, and prior to food consumption. Hands should be washed using a soapy cleanser under a warm running faucet for a minimum of twenty seconds to prevent the spread of dangerous bacteria and germs.

In addition, it is pertinent that hands are washed after using restrooms, changing diapers, and handling household pets.

Disinfecting Surfaces

Keep your kitchen safe and free from dangerous bacteria by cleansing and sanitizing surfaces and kitchen utensils prior and after use. If possible, use paper towels as a disposable alternative to cloth. If using cloth, wash in the hottest temperature on your washer to ensure disinfection.

Surfaces should be sanitized with warm soapy water and cleansed in between food preparation. Never chop vegetables on a cutting board that was previously used for meats without sanitizing first.

For those willing to take extra measures to prevent food borne bacteria, you may wish to mix a bleach bucket for sanitizing surfaces and towels. Pour a capful of bleach into a bucket and fill with two gallons of water. This bleach mixture is ideal for sanitizing all hard surfaces and utensils. Important: Keep out of the reach of children at all times.

Thawing Frozen Meat

To safely thaw frozen meat and poultry, it is essential that the temperature decreases at an even rate to avoid dangerous bacterial growth.

It‘s always best to thaw meats and poultry in the original packaging in the refrigerator if possible. If a quick thaw method is needed, thaw meat in cold water in the original packaging. To keep water clean and cold, change often, precisely every thirty minutes.

Symptoms of Food Poisoning

The following symptoms may indicatefood poisoning that may need immediate treatment:

• Abdominal cramps, diarrhea and vomiting, starting anywhere from one hour to four days after eating tainted food and lasting up to four days, may indicate food poisoning.

• Vomiting, diarrhea, abdominal cramps, headaches, fever, and chills; beginning from 12 to 48 hours after eating contaminated food (seafood) may indicate viral food poisoning.

• Vomiting, diarrhea, mental confusion, sweating, dizziness, tearing in the eyes, excessive salivation and stomach pain; beginning about 30 minutes after eating contaminated food, may indicate chemical food poisoning.

• Partial loss of speech or vision, muscle weakness, difficulty swallowing, dry mouth, muscle paralysis from the head down through the body, and vomiting may indicate botulism, a severe but very rare type of bacterial food poisoning.

For heath and safety reasons, seek treatment immediately if you recognize any of the symptoms of chemical poisoning, or if you are experiencing partial loss of speech, paralysis, difficulty swallowing or blurred vision. Always seek medical treatment for small children should they display any signs of food poisoning.

For additional health and safety information, pick up a free food safety pamphlet from your state’s individual Food Safety Division.