Nutrition Action Health Letter November 2011 Nutrition Action Healthletter November 2011

Nutrition Action Healthletter November 2011

Safe at HomeSanitation

Nutrition Action Health LetterNovember 2011


Not as clean as you thinkSponges are often the dirtiest thing in the

kitchen- 77% contain coliform, 86% yeast and mold, 18% contain staph

32% of kitchen countertops contaminated with coliform and 18% have yeast or mold

45% of kitchen sinks contaminated with coliform and 27% with yeast and mold

What you can do Sponges and dish cloths

Microwave your sponge for one minute Kills a significant amount of bacteria Make sure it is wet so it wont catch fire

Run through the dishwasher Keep clean dry dish cloths handy, switch them

out every day

Nutrition Action HealthLetter November 2011


What you can doCountertops

Clean countertop with soap and water Most homes don’t need chemicals If you do use them, clean area with soap first Leave the chemical on for 30 seconds to a minute One tsp of bleach to one gallon of water

Flood your countertop and let air dry! Breaks into salt and water so it is not dangerous


What you can doCutting boards

Doesn’t matter if it is wooden or plastic Clean with soap and waterRun through the dishwasherIf small and wooden, disinfect in the

microwaveIf it is so old/rough that food gets stuck in the

cracks… THROW IT AWAY


What you can doRefrigerators

Keeps bacteria from multiplying Needs to stay at 40*F or lower Use a refrigerator thermometer to check

Some food borne pathogens can still grow at 40* Wash your hands!!

Freezers0-2*F


Hand WashingWash for 20 seconds

Happy Birthday song TWICEMust use soap

Don’t worry about temperatureTime is more importantWater would have to be over 120*F to kill any more

germsUse a nail brush

Clean under fingernailsDon’t use antibacterial soaps

Doesn’t make a difference, usually more expensive


What you can do Microwave ovens

Food doesn’t cook evenly, so cold spots with bacteria can survive

Cook the food, stir, then take the temperatureLet it stand for a few minutes for heat to

spreadOnly use microwave safe containers

Can release chemicals if not


What you can do Dishwashers

USE THEM They are pretty effective for sanitation

Rinse dishes right after eating, before sticking in the dishwasher

If dishes are going to sit in the dishwasher overnight without being washed, run a rinse cycle Uses less water then hand rinsing!

Clean the inside of your dishwasher with bleach


What you can doFood

Avoid moldy foods Don’t sniff it!

Follow food recalls Only 60% of Americans look for recalls in their

homes Know what to do when power goes out

Don’t open the fridge, keep the cold in Fridge foods should be discarded after 4 hours with

power out


What you can doFood continued…

Prevent cross contamination Separate cutting board and utensils for raw meat,

poultry, seafood, and eggsIgnore the 5 second rule

Food picks up food immediately on contact Know where to turn for help

www.fsis.usda.gov/ask_karen


Rules for Leftovers2 hours from oven to refrigerator

Refrigerate or freeze leftovers within 2 hours after cooking

2 inchesStore food at a shallow depth, about 2 inches,

so it will cool quickly4 days

Use leftovers within 4 days or freeze them. Exept stuffing and gravy, only 2 days.


The end!

Any questions?

Documents

Nutrition Action Health Letter November 2011 Nutrition Action Healthletter November 2011