Food, hygiene and sanitation

Alternative names:

hygiene, food and sanitation; sanitation, food and hygiene

Recommendations:

Wash the hands thoroughly before handling any food. Using warm water, work the soap onto the hands (including the fingers and the fingernails) for at least 20 seconds, and then rinse well. If ill, do not handle food. If the hands have any cuts and sores, wear gloves or stay away from food preparation.

Foods can also be contaminated before they are purchased. Watch for and do not use outdated food, packaged food with the seal broken, and cans that have a bulge. Do not use foods that have an unusual odor, a foul odor, or a spoiled taste.

Refrigerate poultry and meat, and use it within a day or two. If it will not be used within a day or two, freeze it. Always keep frozen foods frozen until they are ready to be thawed and cooked.

Clean food preparation surfaces such as counter tops and cutting boards after every use, so that no organisms grow. Never cut cooked food on the same board on which raw food (especially meat) was cut without first thoroughly cleaning the board. Keep cutting utensils clean. Do not leave cooked foods out overnight, because this allows for bacterial growth.

Finally, prepare home-canned foods in nearly sterile conditions. Wash all canning items thoroughly and rinse in boiling water. If prepared in unsanitary conditions, home-canned food is the most common cause of botulism.