In the Kitchen: Persuading the Public
Much of the burden in keeping food safe falls on the U.S. government
and the food industry. The U.S. Department of Agriculture (USDA), Food
and Drug Administration (FDA) and the food industry has instituted the
Hazard Analysis and Critical Control Points (HACCP) system. This program
requires the industry to determine the critical points in food processing
at which contamination can occur and to set up appropriate safeguards.
The public must also learn to handle and prepare food safely. According
to FoodNet, an active site surveillance program, several outbreaks have
been linked to food prepared at home. Only a few illnesses were associated
with contaminated food on the industry side. Even in the case of last
summer’s (Hudson) frozen beef patties prepared at home, thorough
cooking would have eliminated the danger. It is impossible to legislate
all of the bacteria out of the food supply.
The fact is that bacteria live on the planet with us. Bacteria is evolving,
changing and behaving in ways we have not seen before, i.e., Salmonella
in clean, uncracked eggs. There is reason to believe there are more
changes in store for us. Every living thing on the planet must change
and adapt to the ever changing environment. Changing the way we handle
food at home can help to prevent the spread of harmful bacteria.
The following kitchen precautions may sound excessive, or even ridiculous
to some people. But it doesn’t matter if you are heating up a slice
of pizza or preparing a seven course gourmet meal, practicing sound
kitchen habits is essential to good health. The choice is yours. How
far do you want to go to keep it safe?
- Always start by washing your hands. Wash them with hot soapy water
for at least 20 seconds. Remove your watch and rings and roll up your
sleeves. Wash above your wrist, between your fingers, front and back
of hands. Use a nail brush to scrub fingernails.
- Wash hands often during meal preparation. After cutting up and handling
raw meat, poultry and egg products.
- Prepare a sink of hot, soapy water. Use it to wash utensils and
to cleanse the dish cloth as you clean up spills and wipe counter
tops. Change the water as needed.
- Use cotton dish clothes instead of bacteria harboring sponges. Launder
dish towels often. Use a fresh supply of dish towels daily instead
of weekly.
- Maintain separate cutting boards. Use one for vegetables, designate
another one for raw meat and a third for cooked meat. Label with an
indelible marker if necessary.
- Get in the habit of collecting utensils, seasonings and setting
oven temperature before handling raw meats, poultry and egg products.
This prevents contamination of the entire kitchen by leaving a trail
of meat juices everywhere.
- After meal preparation, wipe salt and pepper shaker, seasoning jars
and counter tops using hot soapy water and a clean dishcloth.
For more information on food safety, visit http://www.nal.usda.gov/fnic
Early Summer 1998
Vacations and the Yard &
Garden | Periodical Cicadas
| Bronze Birch Borer
| Moss Problems in Lawns
| Bug Bites—Grubs Are
Coming to Your Lawn! | Lawn
Care Calendar | Cybergarden
Sites | Hort Shorts
| Hort Tips | Food
Handling: Picnics, Barbecues and Outdoor Eating | In
the Kitchen: Persuading the Public | Locally
Grown: A Kitchen Herb Garden | Health
Update: Gardening in the Summer Sun
Index
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