Tips for Keeping a Safe, Clean Kitchen

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On average the kitchen floor directly in front of the sink has approximately 830 bacteria per square inch. Also, the temperature at which bacteria is able to grow ranges between 41 and 145 degrees Fahrenheit. In order to prevent bacteria growth, it is best to keep perishable food at a higher or lower temperature, unless it is being served.

Safety and sanitation in the kitchen can prevent a number of unwanted hazards and illnesses. Proper kitchen hygiene and food preparation safety can prevent diseases such as food born illness and mold related issues. Kitchen safety tips include keeping hands clean during the food making process, washing all dishes and surfaces that have touched food and keeping harmful chemicals, such as cleaning supplies, away from food products and out of reach of children.

Food safety tips for proper safety and sanitation in the kitchen include not keeping any food past its expiration date, throwing away all leftovers after a week in the fridge, thoroughly washing all fruits and vegetables, and cooking meat to the recommended temperature of at least 160 degrees. That temperature may increase to 180 degrees depending on the type of meat.

Keeping hands clean as part of safety and sanitation in the kitchen not only prevents cross contamination of food, it prevents the spread of germs that may already have been present. It also prevents the food handler from ingesting harmful bacteria from the uncooked food. In the U.S., the hand sanitizer industry accounts for $190 million in annual revenue.

Kitchen sanitation includes keeping all surfaces clean and free of harmful chemicals and bacteria. It is recommended by the FDA to use a commercial surface sanitizer. A homemade sanitizer can also be made for safety and sanitation in the kitchen by mixing one teaspoon of chlorine bleach into one quart of water. Be sure to wear cleaning gloves and rinse the surface thoroughly after cleaning to ensure safety and sanitation in the kitchen.

The five second rule is not recommended for safety and sanitation in the kitchen as bacteria can cover a surface in the time it takes to pick the item up off the floor. Studies have shown that the rule is most often followed when the dropped food is a sweet, rather than savor item. Safety and sanitation is easy to obtain through regular, thorough cleaning.

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