How To Keep Your Kitchen Clean And Safe

Many people full confident about their methods in handling raw food, avoiding germs and bacteria, and keeping their kitchens apick-and-span. However, if we take a closer look at their cutting boards-or their hands-we will change our minds.

Here are some tips to keep your kitchen less germy:

1- Scrub and rinse melons, squash, and other foods with inedible rinds to remove bacteria that can transfer to the flesh when you cut into it.

2- Pork, ham, steak, roast, and lamb chops need to reach 145 degrees F, ground beef isn’t safe to eat until it’s 160 degrees F, and poultry requires 165 degrees F. Pick up a food thermometer (digital works best) in any housewares store as soon as possible.

3- Three out of four kitchen sponges and rags tested positive for potentially dangerous bacteria, per a recent study. Nuke sponges on medium for a minute or run them through the dishwasher, including a dry cycle.

4- Designate one for meat and the other for veggies, so that bacteria from uncooked beef and poultry don’t stray into your salad.

5- Every couple of weeks, wipe down refrigerator drawers using hot water and soap. Rinse with warm water and dry with a dishcloth.

Make sure your kitchen is always clean and safe. Stay healthy!


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