How to Reduce Kitchen Germs

Step-by-Step Guide

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   Step 1: Wash your hands

   Thaw frozen foods in the microwave or refrigerator or under cold running water.
   
   Never allow food to thaw outside the refrigerator. , A change in appearance or smell may indicate spoilage.
   
   Purchase foods with the longest expiration date.
   
   Don't buy foods if the package is open or damaged.
   
   Throw out raw eggs if they're cracked. , Keep a thermometer in the refrigerator and adjust the thermostat as necessary. , Utensils used to prepare or hold raw meat can transfer harmful bacteria to fruits, vegetables and breads.
   
   Use a separate cutting board for ready-to-eat or raw foods. , Clean countertops every time you cook. ,, Alternatively, seal meat in tight plastic bags or containers to prevent blood seepage. ,, Check the internal temperatures of fish, fowl and meat with a meat thermometer.
   
   Experts advise cooking seafood until it has an internal temperature of 145 degrees (62.78 C) for 15 seconds. , Do not consume foods with raw eggs, including raw cookie dough, eggnog, homemade mayonnaise and dressings with egg in them.
   
   Stores sell pasteurized egg products to make these foods safer. ,,,,,,, Fix leaks immediately. , Place meat--and other foods that may leak--into plastic bags while you shop.
   
   Separate raw meat, fish and poultry in your shopping cart to keep meats away from other foods.
   
   Prevent spoilage by refrigerating perishable items as soon as you get home.
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   Step 2: utensils

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   Step 3: containers and cooking vessels every time you handle raw poultry

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   Step 4: meat or fish.

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   Step 5: Refrigerate or freeze perishable foods until you are ready to cook the foods.

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   Step 6: Dispose of foods that don't smell or look fresh.

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   Step 7: Keep your refrigerator temperature below 40 degrees (4.4 C).

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   Step 8: Scrub and wash utensils

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   Step 9: cooking vessels

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    Step 10: cutlery and cutting boards thoroughly with soap and water every time you use them.

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    Step 11: Disinfect countertops

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    Step 12: cutting boards and the sink regularly with a bleach solution.

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    Step 13: Boil marinade after marinating meat if you plan to use the marinade for basting or as a dip.

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    Step 14: Refrigerate raw fish

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    Step 15: poultry and meat in a meat drawer to avoid contaminating foods with blood.

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    Step 16: Seal refrigerated food in plastic containers or plastic wrap to keep out germs

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    Step 17: blood and odors.

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    Step 18: Cook all seafood

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    Step 19: including fish

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    Step 20: oysters and mussels.

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    Step 21: Boil or cook eggs until the whites are firm and the yellow yolk begins to harden.

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    Step 22: Keep food at its proper temperatures--either hot or cold--until just prior to serving.

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    Step 23: Avoid using sponges

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    Step 24: which collect food particles and harbor germs.

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    Step 25: Reduce kitchen germs by using clean towels and dish cloths.

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    Step 26: Empty the garbage daily to prevent disease-carrying insects or vermin.

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    Step 27: Clean spills in the refrigerator immediately.

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    Step 28: Store dry foods like sugar

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    Step 29: cereal

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    Step 30: crackers and cookies in plastic containers to discourage pests that may carry germs and parasites.

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    Step 31: Check under the sink and other places for leaking water that may harbor germs.

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    Step 32: Wait until the end of your shopping trip to buy food that requires refrigeration

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    Step 33: including meat.

Detailed Guide

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