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Safe at Home Sanitation. Nutrition Action Health L etter November 2011. 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

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safe at home sanitation

Safe at HomeSanitation

Nutrition Action Health Letter

November 2011

Nutrition Action Healthletter November 2011

not as clean as you think
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

what you can do
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

what you can do1
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

what you can do2
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

what you can do3
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

hand washing
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

what you can do4
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

what you can do5
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

what you can do6
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

what you can do7
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

rules for leftovers
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

the end
The end!
  • Any questions?

Nutrition Action Healthletter November 2011