Sanitation

  1. The best way to de-germ your sponge: microwave a wet sponge for two minutes daily and replace it every two weeks.
  2. Make sure that your refrigerator doesn’t rise above 40°F. Reduce your risk of food borne illness by keeping tabs on your fridge temp with a thermometer.
  3. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/fish and produce/cooked foods.
  4. Consider pasteurized-in-the-shell eggs. They’re no different than regular eggs except they’ve been heat-treated to kill any harmful bacteria, making them safe to consume raw or partially cooked.
  5. You should discard any food that’s been recalled because it’s associated with the outbreak of a food borne illness.
  6. Always wash hands with hot water and soap.
  7. Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart.
  8. Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.
  9. Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.
  10. Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime.
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