When you're shaking off the winter blahs with a good spring cleaning, take the time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. A clean and dry kitchen helps Fight BAC! and protect you and your family from foodborne illness.
How safe is your kitchen?
Did you know that many cases of foodborne illness results from poor food handling at home? Your kitchen could be a high risk environment. Bacteria can thrive in food that is improperly stored or handled. Reduce the risks by following these tips from Canada's food safety experts. Play it “food safe” in your kitchen!
Get off to a CLEAN start!
- Hand washing is one of the best ways to prevent the spread of foodborne illness. Do you wash your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another.
- Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness.
- It's important to thoroughly clean everything that comes in contact with your hands or your food! Don't forget about kitchen cloths . . . faucet handles . . . sink drains . . . garbage disposals . . . can opener blades . . . refrigerator handles . . . small appliances . . . utensils, and so on.
- To tackle bacteria, mold and mildew, clean interior refrigerator surfaces with hot water and soap. Rinse with a damp cloth; dry with a clean cloth.
- Avoid using sponges because they are harder to keep bacteria-free.
Here’s how to make your own bleach sanitizer
- Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
- After cleaning, spray sanitizer on the surface/utensil and let stand briefly.
- Rinse with lots of clean water, and air dry (or use clean towels).
For more information on handling food safely visit chicken.ca or the Canadian Partnership for Consumer Food Safety Education or the government of Canada’s food safety website.