Standard Operating Procedures
At home like at any respectable foodservice operation or manufacture we can adopt standard operating procedures. Wash your hands with soapy water or use an alcohol based hand cleanser after using the rest room. Wash your hands before and after handling raw meats. Store raw meat products on the lowest rack in the refrigerator keeping it isolated from other items like veggies and such. The temperature inside your refrigerator should be @ 40F, and the freezer zero or lower. Hang an appliance thermometer in your refrigerator to monitor the temperature. I have two cutting boards keeping one for cutting meats and one for veggies. And bleach your cutting boards periodically depending on how often you use them.
In the end these practices help to keep my kitchen clean and safe limiting germ cross-contamination.
Adopt your own SOPs in the kitchen and teach your family the importance of food safety. A safe, healthy home is a happy one.
May 31, 2011 at 6:43 am
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