You might be a greathome chef, but how do you fare when it comes tofood safety?
There’s way more to kitchen safety than just washing your hands before you startcooking.
These things might seem nitpicky at first, but they’re super important for your health.
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We broke these down into 25 dos and 25 don’ts.
Plus, test out your cooking skills with our favorite22 Meals to Melt Belly Fat in 2022.
Rather, use ameat thermometer, the CDC suggests.
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And you should know what temperaturesmeatand poultry should reach before you serve them, too.
For poultry and pre-cooked meats, such as hot dogs, 165 degrees Fahrenheit is safe.
Easy, healthy, 350-calorie recipe ideas you’re able to make at home.
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The temperature should be under 40 degrees in the cooler,the CDC recommends.
The clock starts ticking as soon as the food makes its way into your grocery basket.
Kitchen safety goes way beyond your kitchen, so ensure you plan ahead before your next grocery trip.
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To avoid cross-contamination, put packages of raw meat and poultry into individual plastic bags.
Storing food in airtight containers two inches or less can allow for rapid cooling.
In a large container, the food can take longer to cool, allowing for bacterial growth.
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Also, don’t allow leftovers to cool down at room temperature before putting them in the refrigerator.
Without a thermometer in the freezer, you’ll need to do some more recognizance.
You could also use a thermometer and refreeze foods that aren’t above 40 degrees.
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Also, perishable foods that reach 40 degrees or above for two hours or more need to be discarded.
They can be stored unopened on the shelf for 12 to 18 months.
Toss any cans that are leaking or rusted.
Never reuse marinating liquid as a sauce unless you’ve brought it to a rapid boil.
Many condiments also need to be stashed in the fridge, too.
If you’ve neglected to refrigerate something, it’s best to throw it out.
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Do clean up spills quickly
If something spills in your refrigerator, wipe it up quickly.
It’s also a good idea to do frequent fridge cleanouts, wiping down the shelves.
These little chores can reduce the growth of listeria.
After you’re done, toss the remaining seasoning and wash the bowl with hot, soapy water.
Cross contamination is a commonkitchen safety mistake,so be careful.
Consider their lifespan to be up once they develop hard-to-clean ridges and grooves.
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Solid wood boards and nonporous acrylic, plastic, or glass boards can go in the dishwasher.
Laminated boards might crack and split, so it’s best to hand-wash those varieties.
Don’t believe us?
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Sponges are one of thedirtiest spots in the kitchen, alongside things like your refrigerator and dishwasher handles.
Do replace your sponges regularly
If your sponge gets stinky, toss it.
Sponges hold onto a lot of bacteria, and it’s better to be safe than sorry.
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Store your sponge in a dry location, too.
And refrigerated, leftover egg dishes need to be eaten within three to four days.
“Cookbooks are notorious for not using good food safety practices,” Lange says.
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The majority of chefs in the study also licked their fingers, a huge no-no.
It’s best to serve your baked potatoes soon after they come out of the oven.
Plus, when you stash them in the refrigerator, do so without their foil wrapping.
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Don’t put hot food in the freezer or fridge
You meal prepped for the week.
Before you put that piping hot food in the freezer, though, think twice.
The temperature of the refrigerator door is too warm for safe egg storage,the FDA warns.
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Don’t thaw meat at room temperature
Room temperature is within the temperature danger zone.
Acceptable thawing methods include thawing meat in the fridge, under cold water, or in the microwave.
To safely thaw meats with cold water, fill your sink until the meat is completely submerged.
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Don’t store non-perishable foods next to your household cleaning products or chemicals,the FDA recommends.
If you’re going straight home, then sure, opt for the to-go box.
If so, the crowding could be preventing air from circulating in the fridge or freezer.
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And that means foods won’t be kept at their ideal temperatures,the FDA explains.
Yes, if your food is growingmold, toss it out.
Keeping these foods properly chilled slows the growth of bacteria.
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Otherwise, you’re safe to scrape off the freezer burn and eat those foodsthey’re totally safe.
you’ve got the option to just use them “as-is.”
You also don’t want any egg drippings to hit the counter.
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It’s better to tap the egg on your counter and open it in a small, separate bowl.
Check the egg for quality, and then add it to the larger bowl.
Quickly sanitize the counter.
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Toss the paper towels or wipes immediately.
Instead, use a paper towel or disinfectant wipe to clean your countertops.
and lose flavor when they are frozen for too long,the USDA explains.
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Plus, you might’t taste or see the bacteria that can cause food poisoning.
You’re better off just tossing the suspect food out.
Don’t lick the beaters after baking
Mom was right.
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You really shouldn’t sample the cookie dough or lick the cake beaters.
That’s because raw flour can contain E. coli,explains the Academy of Nutrition and Dietetics.
Many people rush through this step, but your hand-washing routine should last at least 20 seconds.
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It’s a simple but easy way to increase kitchen safety and to reduce contamination when you’re cooking.
Stick to these dos and don’ts, and you’ll greatly reduce your risk of foodborne illness.
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