Safe at Home Sanitation

1. Safe at HomeSanitation Nutrition Action Health Letter November 2011 Nutrition Action Healthletter November 2011

2. Not as clean as you think • Sponges 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 Nutrition Action Healthletter November 2011

3. 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

4. What you can do • Countertops • 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 Nutrition Action Healthletter November 2011

5. What you can do • Cutting boards • Doesn’t matter if it is wooden or plastic • Clean with soap and water • Run through the dishwasher • If small and wooden, disinfect in the microwave • If it is so old/rough that food gets stuck in the cracks… THROW IT AWAY Nutrition Action Healthletter November 2011

6. What you can do • Refrigerators • 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!! • Freezers • 0-2*F Nutrition Action Healthletter November 2011

7. Hand Washing • Wash for 20 seconds • Happy Birthday song TWICE • Must use soap • Don’t worry about temperature • Time is more important • Water would have to be over 120*F to kill any more germs • Use a nail brush • Clean under fingernails • Don’t use antibacterial soaps • Doesn’t make a difference, usually more expensive Nutrition Action Healthletter November 2011

8. 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 temperature • Let it stand for a few minutes for heat to spread • Only use microwave safe containers • Can release chemicals if not Nutrition Action Healthletter November 2011

9. 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 Nutrition Action Healthletter November 2011

10. What you can do • Food • 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 Nutrition Action Healthletter November 2011

11. What you can do • Food continued… • Prevent cross contamination • Separate cutting board and utensils for raw meat, poultry, seafood, and eggs • Ignore the 5 second rule • Food picks up food immediately on contact • Know where to turn for help • www.fsis.usda.gov/ask_karen Nutrition Action Healthletter November 2011

12. Rules for Leftovers • 2 hours from oven to refrigerator • Refrigerate or freeze leftovers within 2 hours after cooking • 2 inches • Store food at a shallow depth, about 2 inches, so it will cool quickly • 4 days • Use leftovers within 4 days or freeze them. Exept stuffing and gravy, only 2 days. Nutrition Action Healthletter November 2011

13. The end! • Any questions? Nutrition Action Healthletter November 2011