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Maintaining a Healthy Kitchen

posted by TrueNorth Employee Benefits on Tuesday, April 12, 2016

Did you know that the average kitchen sponge actually grows bacteria over time and can make you sick?

It's up to you to keep your kitchen free of bacteria and foodborne illnesses to keep your family healthy. Here are some other useful tips for getting rid of these nasty contaminants in your home: 

• Run kitchen sponges through the dishwasher once a week, or microwave a damp sponge for a minute to kill germs. Make sure the sponge is completely wet and use tongs to take it out of the microwave, as it will be very hot. 
• Use dishcloths instead of sponges. Wash them once a week in a diluted bleach solution.
• Thoroughly rinse vegetables and fruits to remove naturally occurring, disease-producing organisms that cling to the outside of produce. When produce comes in contact with dirt or manure, it can become contaminated and can make you sick
  • Wash foods that you plan to peel thoroughly in the sink, not in a bowl of water. 
  • If you are going to eat the peel, use a stiff vegetable brush to scrub the produce and a vinegar solution to remove dirt and bacteria. 
  • Cut off bruises and scars. 
• Avoid purchasing pre-packaged meat at the grocery store. Instead, select a piece of meat and have it ground onsite. Freshly ground meat and poultry is less likely to contain bacteria. 
• Use a meat thermometer to make sure items are fully cooked before eating them. 
• Do not reuse grocery bags when going to a farmer's market or grocery store. Old bags may contain bacteria from foods previously stored in them. Instead, use cloth sacks and wash them in hot water on a regular basis. 
• Do not place animal products in the same bag as other groceries, especially fruits and vegetables, to avoid cross-contamination. 
• Do not eat produce that has been cut and left out (carrots, celery, tomatoes, etc.) for more than two hours (or more than one hour in warm weather.) This includes fresh salsa and freshly chopped herbs. 
• Keep the internal temperature of your refrigerator at 40° F to inhibit the growth of bacteria.
• Do not place large containers of extremely hot food directly into the refrigerator to cool. This can actually raise the temperature of the appliance and can promote bacteria growth in other foods. Instead, place hot foods into smaller containers so they can cool down quickly. 
• Discard leftovers that have not been properly stored or are more than three days old. 
• Do not re-freeze foods that have completely thawed in the refrigerator or microwave. If fish, poultry or meat was defrosting in the refrigerator and is not completely thawed, you may re-freeze safely. 
• Cook all foods thoroughly, especially shellfish (oysters, clams and mussels). These foods tend to not cook fully without careful attention. 
• Buy sushi from a reputable establishment and store it in the coldest part of your refrigerator - usually under the freezer or in a meat drawer. Do not pack it in with other foods tightly, as this will not allow air to circulate around the package and keep it cool.
• Be extremely mindful when handling the top foodborne illness foods:
  • Raw meat and poultry
  • Raw eggs
  • Unpasteurized milk
  • Raw shellfish
  • Raw fruits and vegetables, alfalfa sprouts and other raw sprouts

Cooking and storing foods at the appropriate temperatures, preventing cross-contamination between meats and other foods, and keeping your kitchen sanitized will keep bacteria and foodborne illnesses out of your kitchen and body.

More about TrueNorth's Employee Benefits 

TrueNorth offers businesses of every size comprehensive solutions to meet their business needs and those of their employees.  If you are in need of business solutions or are looking to start a business of your own, please call TrueNorth.  Our Employee Benefits division would be happy to assist you in providing the well-being of both you and your staff.  Call us today at 1-800-798-4080.