Let's face it, some people need a little help when it comes to kitchen hygiene. Some kitchen's are downright terrifying, some are ok with a blip here and there. We all have kitchen indiscretions because we're all just people. I like to check things out in kitchens and see what people are up to. It's not about being obsessive compulsive, I simply like a clean space and I don't like to get sick when I eat. Most people do not realize how much bacteria can fester in certain areas. Most people don't think about the fact that it goes beyond being clean, it's about being healthy and enjoying your food safely. I learned all about kitchen and food safety while caring for my son who has multiple food allergies and health issues. But, the things that we can talk about here are basic and should be followed in everyone's kitchen. Let's look at 5 basic tips to start with.

Number 1: THE SPONGE

I cannot believe that after all the media hype on sponges, people still don't change them regularly. Things like e.coli, staphylococcus, they LOVE your kitchen sponge. One thing I see people do is use the sponge to wipe up raw chicken or other meats on the counter and then use that same sponge to wash the salad bowl. Nice huh? They say that if you microwave sponges, soak them in bleach, run them through dishwashers, etc. you can make them clean enough to use. But, at the end of the day after going to work, taking care of kids, pets and every other household chore are you really going to say "hey! I'd better go and disinfect my sponge now!” I bet not. Just chuck it. And, if you are one of those people who has that sponge in your kitchen that looks like a truck ran over it 14 times, then it is really time to let it go. Please.

Number 2: THE CUTTING BOARDS

You MUST have separate cutting boards for meats. Many people will make themselves ill because they used the same board to cut up raw meat and then use it to cut up veggies for salad. Don't "share" when prepping either. One time when I was visiting someone I was horrified by the raw chicken on one end of the board and the nice carrots for the crudités on the other. Need I say more? In my house, we have a specific cutting board for raw meats and it is marked clearly and kept in a separate area (just in case the husband forgets). It is the best and safest way to go. Most of the plastic cutting boards these days can also be run through the dishwasher which is also a wonderful way to disinfect.


Number 3: PLEASE WASH ALL SURFACES

Another thing I often see is that after opening and handling raw meat or chicken, people do not wash and disinfect surfaces. No...not with the nasty sponge please! Soap and water with paper towels will disinfect most surfaces. Please do not forget the faucets. You just touched those faucets with hands that handled raw meat...they shouldn't be left out of the cleaning but often are! And people...really...wash your hands WITH SOAP. I watch people prep food and am amazed at how often they will handle raw meat or chicken and simply rinse their hands with water. Shhhh...can you hear that? I can. It's the salmonella laughing its ass off all the way into your intestines where it will reside there for what feels like forever. SOAP and water. No kidding.

Number 4: CHANGE YOUR UTENSILS DURING COOKING!

Always change utensils after you have used them on raw meats and chicken. Very often I see people use the same fork on the raw chicken and then skewer a nice cooked piece with that same fork.eewww. Not good. Think about it. Most people don't. I have what I call the "raw" fork and a "cooked" fork. It makes sense when you think about it.

Number 5: RESPECT BOUNDARIES

Do not, do not, do not, prep raw meats on your counter right next to where you have your fruit sitting innocently. It's rude to the fruit. One splash of some raw chicken goo and that peach is an A-bomb. If you have meat drawer in your fridge, use it for raw meat. Don't use it for raw meat and that awesome cheddar cheese you love or heaven forbid those fabulous micro greens. No, keep everything separate. Packages of meat and chicken can leak. If your stick of butter is sitting next to raw meat, you may be looking at a little campylobacter on toast which will not make for a happy day. And one more thing about food boundaries: when packing your groceries at the store—
don't throw the meat in the bag with your nice fresh produce—keep it separate. I always request my raw meats be put in separate plastic bags. It keeps everything happy and it has the added benefit of being easy to identify when you get home which makes it easier to get it into the fridge first.


So, that's just 5 easy things to start with. Next time we can look at produce tips and my all time favorite: the always dubious, triple washed salad.