Food Safety Hazards In The Kitchen
Who would think their kitchen is a haven for bacteria? There are several common kitchen practices that may lead to food poisoning or bacteria-laden kitchens. Knowing which ones are happening in your kitchen is key to food safety.
Food Poisoning
Putting raw chicken on cutting boards or other kitchen surfaces could lead to salmonella.
Putting raw chicken on cutting boards or other kitchen surfaces could lead to salmonella.
Food poisoning is any illness that results from eating contaminated food. Harmful bacteria are the most common cause of food poisoning, but other causes include viruses, parasites, toxins and contaminants. In home kitchens, it's very easy to contaminate food unknowingly.
Cutting Boards
Use different colored cutting boards for meats and vegetables.
Use different colored cutting boards for meats and vegetables.
One home kitchen hazard is the cutting board. Most restaurants have several boards and use them according to color. Since cutting boards can harbor bacteria, you should wash, rinse and sanitize them between usages. If you have several, devote red to meat and green to vegetables. When foods like meat and vegetables go on the same cutting board, they can contaminate each other.
Chicken
Salmonella bacteria grows in raw chicken that is room temperature.
Salmonella bacteria grows in raw chicken that is room temperature.
Bacteria love chicken. Especially salmonella. Salmonella are bacteria that grown in chicken when it is at room temperature. When cutting chicken at home, make sure to not leave it out any longer than you need to. Put it immediately back in the refrigerator or cook it. Don't leave it to thaw on the counter overnight. Thaw it in the refrigerator on the bottom rack. Chicken naturally has bacteria, and a small amount isn't harmful.
Hand Washing
Washing your hands often keeps bacteria at bay.
Washing your hands often keeps bacteria at bay.
Washing your hands with soap is the No. 1 way to prevent a foodborne illness at home or anywhere. Wash hands between preparing different foods. Wash hands after you pick up the phone or handle money. Wash hands after you use the bathroom or smoke a cigarette. Wash with soap and scrub for at least 20 seconds in order to remove the bacteria. A hand sanitizer is not necessary.
Thermometer
A cook's best friend should be a thermometer, not a knife. Cooking foods thoroughly is the second-best way to prevent bacteria from growing in your food in your kitchen. Beef and lamb should have an internal temperature of 120 degrees F, minimum; poultry should have a minimum internal temperature of 165 degrees F; pork's minimum internal temperature should be 140 degrees F; and seafood should have a minimum internal temperature between 125 degrees F and 140 degrees F, depending on the type.
Food Poisoning
Putting raw chicken on cutting boards or other kitchen surfaces could lead to salmonella.
Putting raw chicken on cutting boards or other kitchen surfaces could lead to salmonella.
Food poisoning is any illness that results from eating contaminated food. Harmful bacteria are the most common cause of food poisoning, but other causes include viruses, parasites, toxins and contaminants. In home kitchens, it's very easy to contaminate food unknowingly.
Cutting Boards
Use different colored cutting boards for meats and vegetables.
Use different colored cutting boards for meats and vegetables.
One home kitchen hazard is the cutting board. Most restaurants have several boards and use them according to color. Since cutting boards can harbor bacteria, you should wash, rinse and sanitize them between usages. If you have several, devote red to meat and green to vegetables. When foods like meat and vegetables go on the same cutting board, they can contaminate each other.
Chicken
Salmonella bacteria grows in raw chicken that is room temperature.
Salmonella bacteria grows in raw chicken that is room temperature.
Bacteria love chicken. Especially salmonella. Salmonella are bacteria that grown in chicken when it is at room temperature. When cutting chicken at home, make sure to not leave it out any longer than you need to. Put it immediately back in the refrigerator or cook it. Don't leave it to thaw on the counter overnight. Thaw it in the refrigerator on the bottom rack. Chicken naturally has bacteria, and a small amount isn't harmful.
Hand Washing
Washing your hands often keeps bacteria at bay.
Washing your hands often keeps bacteria at bay.
Washing your hands with soap is the No. 1 way to prevent a foodborne illness at home or anywhere. Wash hands between preparing different foods. Wash hands after you pick up the phone or handle money. Wash hands after you use the bathroom or smoke a cigarette. Wash with soap and scrub for at least 20 seconds in order to remove the bacteria. A hand sanitizer is not necessary.
Thermometer
A cook's best friend should be a thermometer, not a knife. Cooking foods thoroughly is the second-best way to prevent bacteria from growing in your food in your kitchen. Beef and lamb should have an internal temperature of 120 degrees F, minimum; poultry should have a minimum internal temperature of 165 degrees F; pork's minimum internal temperature should be 140 degrees F; and seafood should have a minimum internal temperature between 125 degrees F and 140 degrees F, depending on the type.
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References
http://www.ehow.com/facts_5683316_food-safety-hazards-kitchen.html
http://www.research.vt.edu/resmag/sciencecol/images/food.jpg
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