Food Safety Tips: Clean

This image has an empty alt attribute; its file name is Tip_Sheet_2018-06-15_FSYA_Clean.jpg

CLEAN: Wash hands and surfaces often.You can’t see, taste, or smell them. They’re sneaky little critters, and they can spread throughout the kitchen and get onto cutting boards, utensils, sponges, countertops, and food. They’re foodborne bacteria and if eaten, they can cause foodborne illness.

Use these TIPS to keep your hands, surfaces, and utensils squeaky clean!

Wash Up!
• Make sure there’s hand washing soap and paper towels or a clean cloth at every sink.
• Wash your hands with hot, soapy water (for at least 20 seconds) before and after handling food and after using the bathroom, changing diapers, or handling pets. Thoroughly scrub hands, wrists, fingernails, and in between fingers. Rinse and dry hands with paper towels or a clean cloth..
Fruits & Veggies
• Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Don’t use soap, detergents, or bleach solutions. For thick or rough-skinned vegetables and fruits, use a small vegetable brush to remove surface dirt. Remove and discard the outermost leaves of a head of lettuce or cabbage. Try to cut away any damaged or bruised areas on produce. Bacteria can thrive in these places.
•    Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours.
•    Don’t be a source of foodborne illness yourself. Wash your hands with soap and water before preparing food. Avoid preparing food for others if you yourself have a diarrheal illness.