Safety First: Good Health starts with food-handling and cleanliness

Some basic home food safety habits can help keep foods safe and reduce the risk of foodborne illness. Bacteria are the cause of many foodborne illnesses, and more times than not, improper food handling is the culprit.

The first food safety habit is to keep everything clean. Bacteria can spread quickly in the kitchen, and easily get on hands, utensils, cutting boards and the counters. Frequent cleaning can prevent the spreading of bacteria. Start with clean hands by washing thoroughly with warm, soapy water for at least 20 seconds before and after handling food. The counters should be washed with hot soapy water before and after food preparation.

Appliances also must be kept clean. Always wash hands, utensils and cutting boards before and after contact with raw meat, poultry, seafood and eggs. Utensils and cutting boards can be washed in the dishwasher or in the sink with hot soapy water. Fruits and vegetables should be thoroughly washed with plenty of running cold water before cutting. This includes those with skins and rinds that are not eaten. If they are not washed, the knife can contaminate the inside with bacteria from the outside skin or rind. Firm skinned fruits and vegetables can be scrubbed with a clean produce brush while rinsing with cold water. A salad spinner is excellent for draining the water from salad greens. Salad dressing will adhere much better when greens are dry.

Use separate dish cloths and sponges for washing the dishes and cleaning the counters. These should be changed frequently. Dish cloths and towels should be washed in the hot cycle of the washing machine and kitchen sponges should be replaced frequently.

Separate raw meat, poultry and seafood from other foods. These foods should be well sealed and stored on the bottom shelf or in the meat bin in the refrigerator. This helps to keep juices from contaminating other foods. Have one cutting board to use with raw meat, poultry and seafood and another to be used for fruits, vegetables, salad ingredients and other ready-to-eat foods or ingredients.

Avoid cross-contaminating. This can happen when a cutting board or utensil comes in contact with raw meat, poultry or seafood and then in contact and with another food or with something else that comes in contact with another food. For example, avoid using the same knife for cutting raw meat and then cutting vegetables to go in a salad. Never use the same platter for holding raw meat or chicken to go on the grill and then again to hold the cooked product. And never use the same fork or utensil for placing the raw food on the grill and for removing the cooked food.