Recipe for Safe Food

couple cooking in kitchen mealsMost recipes do not include proper food safety precautions.The online Recipe Tool automatically adds the critical food safety steps into favorite recipes or those found online. The tool was developed by the USDA, in partnership with the FDA and the CDC, as a reminder to keep food safe.
To use the Recipe Tool:
  1. Access the link at www.foodsafety.gov/keep/basics/recipetool/.
  2. Type your favoriterecipes into the boxesor insert the recipeURL from a popularcooking website intothe tool to get foodhandling reminders.Food handling remindersinclude clean, separate,cook, and chill.

Source: FoodSafety.gov, Keep Food Safe Blog, www.foodsafety.gov/blog/2014/07/recipes-just-got-safe-our-new-online-tool.html

What’s in Your Kitchen

in the kitchen homeA 2013 study identified the six germiest items in the kitchen. These items were found to have pathogens (disease-causing agents) on them that can cause someone, especially children, pregnant women, and older adults, to become ill. Risk of illness can be lowered by using the cleaning tips below.

 

Kitchen Item Pathogen Found How to Decrease Pathogens
Can opener salmonella, E. coli, yeast, and mold Handheld: Wash in hot soapy water, rinse, and air dry after each use.
Electric: Using a clean cloth, wash the cutter, feed gear, and magnet with hot soapy water. Rinse with a wet, clean cloth.
Vegetable drawer of refrigerator salmonella, listeria, yeast, and mold Wash in hot soapy water, rinse and air dry after each use.
Blender salmonella, E. coli, yeast, and mold Dishwasher Safe: Wash blender in the dishwasher.
Not Dishwasher Safe: Wash in hot soapy water, rinse, and dry before reassembling.
Rubber spatula E. coli, yeast, and mold Wash in hot soapy water, paying special attention to the area where the handle joins the spatula.
Refrigerator meat compartment salmonella, E. coli, yeast, and mold Use a clean cloth and wash the bin with a mild detergent mixed with warm water. Thoroughly rinse with warm, clean water and dry.
Food storage container with rubber seal salmonella, yeast, and mold Wash in hot soapy water, paying special attention to any grooves where the cover attaches to the container. Then rinse and dry.
General Safe Food Practices:
• Always wash your hands with soap and warm water for at least 10–15 seconds.
• Avoid cross-contamination by storing ready-to-eat foods on top of uncooked foods, such as meat, to avoid raw juices dripping on other foods.

http://www.nsf.org/newsroom_pdf/2013_germ_study_FOR-WEB-ONLY.pdf

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