Food Preparation

Wash hands and surfaces often. Bacteria can be spread throughout and get onto cutting boards, utensils, and counter tops. To prevent this:

• Wash hands with soap and warm water before and after handling food, and after using the bathroom, changing diapers, or handling pets.
• Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
• Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.

Always keep foods separated when preparing

When cutting boards are used:

• Always use a clean cutting board.
• Use one cutting board for fresh produce
• Additional cutting board for raw meat, poultry, and seafood.

Never defrost food at room temperature. Thaw food:

• In the refrigerator.
• In the microwave, but cook the food immediately
• Refrigerate or cook food immediately after thawed

Wash fruits and vegetables with cold water before use. Thick-skinned produce may be scrubbed with a brush. Do not use soap.

Do not use a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in hot, soapy water.

Cooking Utensils:

• Use different utensils for each type of food
• Wash utensils after handling raw items to prevent contact with cooked items