We all know that commercial restaurant kitchens have to be clean and are inspected regularly to ensure proper food handling is practiced. But in your home kitchen, bacteria are just waiting for you to make a mistake – consistent practice of basic food safety can keep you and your loved ones from getting sick. Below is a checklist to see how your kitchen measures up.

Clean:      Hands are washed frequently before and during preparation of food.      Fruits and vegetables are washed before consuming with water, NOT with cleaners or detergents. Items that will be peeled are also washed so the bacteria on the surface does not contaminate the food under the surface.      All surfaces are cleaned – countertops, cutting boards and utensils – with hot, soapy water before cooking or preparing food.
Separate:      Cutting boards, knives, peelers and other utensils are kept separate from those used for preparing raw meats, poultry or seafood.      When shopping, raw vegetables are kept separate from meats and poultry and from household chemicals – both in the cart and in the shopping bags on the way home.      Raw meats and poultry are NOT rinsed in the sink. Rinsing meat and poultry is an easy way to spread bacteria to several surfaces and is not necessary; just be sure that these items are cooked to a proper internal temperature.
Cook:      Use a meat thermometer to ensure foods are at the proper temperature to kill bacteria. Steaks and Roasts: 145°F Fish: 145°F Pork: 160°F Ground Beef: 160°F Egg Dishes: 160°F Poultry: 165°F Any leftovers: 165°F      Myth: Cooking hamburger until it turns brown means that it is done. Research shows that some ground beef patties look done at an internal temperature as low as 135°F. A thermometer is the only way to ensure meat is properly cooked.      Fruits and vegetables that have been touched by raw meat, poultry or seafood or their juices are either cooked or thrown out.
Chill:      Refrigerator is kept at 40°F or below      Prepared food is promptly consumed or refrigerated within two hours of preparation.      Food is used or discarded from the refrigerator on a regular basis. Chilled leftovers are eaten or thrown out within 1-3 days.      Refrigerator is not overstuffed. Cold air must circulate to make sure foods are at a constant 40°F or below.

The American food supply continues to be among the safest in the world, but using common household safety practices will ensure that the food you and your family buy will remain safe until consumption. And remember, When in doubt – THROW IT OUT!