Basic Kitchen Safety Can Help Prevent Future Problems
SPRINGFIELD — Several different food preparation habits can negatively impact food safety in a home. However, some basic kitchen safety can go a long way toward preventing future problems according to Stephanie Johnson, nutrition and health specialist with University of Missouri Extension.
“The single most important thing when handling food is to wash your hands. Many foodborne illnesses are due to unwashed hands,” said Johnson.
Proper handwashing lasts for at least 20 seconds with warm or hot water. Hands should be washed after going to the bathroom, blowing your nose, touching trash or a trash can, eating, or anything else unrelated to the work you are doing.
When handling food, be sure to wash all fresh produce. Do not handle food when you are sick, keep food away from chemicals and cleaners, remove loose jewelry and use a hand towel for drying hands (and don’t use that towel on dishes).
“Keeping food at safe temperatures is also important for food safety,” said Johnson. “For starters, the refrigerator should be kept at 40 degrees or lower while the freezer should be at zero degrees or below.”
When cooking meats, be sure the proper temperature is reached. For chicken (whole or portions) an internal temperature of 165 degrees is needed. Other temperatures are ground beef, pork, veal or lamb (160 degrees), steak, chops and roast beef, veal or lamb (145 degrees), pre-cooked pork (140 degrees), egg dishes and ordinary eggs (160 degrees), fish (145 degrees).
Safe food storage is also as important.
“When it comes to kitchen safety there are other things to remember as well. For starters, always use a pot holder to handle things on the stove and lift lids away from you,” said Johnson.
Keep pot handles turned toward the back of the stove so pots cannot be knocked off the stove. It is also important to use care with knives or frying and to clean up spills.
“Cleaning counters and food surfaces also play an important role in food safety,” said Johnson. “Wiping up spills as they occur and sanitize surfaces before using the kitchen are essential.”
Fire and burn safety in the kitchen is also important to know. Johnson recommends rolling up long sleeves while cooking so they do not catch fire. Use thick oven mitts and pot holders when handling pots and pans.
“In case of a grease fire, turn the burner off, put a lid on the pan, and pour baking soda or salt on the flames,” said Johnson.
MORE INFORMATION
For more information on nutrition contact any of these nutrition specialists in southwest Missouri: Dr. Pam Duitsman in Greene County at 417-881-8909; Lindsey Gordon Stevenson in Barton County at 417-6823579; Stephanie Johnson in Howell County at 417-2562391 or Mary Sebade in Dallas County at 417-3457551. The regional office of the Family Nutrition Education Program is located in Springfield and can be reached at 417-886-2059. Nutrition information is also available online http://extension.missouri.edu.