GREENSBORO, N.C. — Whether you are cooking for your family, throwing a party, or just making a nice meal for yourself, you need to remember food safety and ways to avoid foodborne illnesses.
Josh Cooke with Raise-The-Grade has given us tips for safe cooking or grilling.
He helps area restaurants boost their health ratings by showing them the best kitchen practices.
Tip 1: The Big 3
- Most foodborne illnesses can be prevented at home by managing three key aspects:
- Proper hand washing
- Preventing cross-contamination
- Controlling time and temperature of foods
Tip 2: Hand washing
- Hand sanitizers are NEVER a substitute for hand washing, which is WAY more effective at removing germs and dirt than using a hand sanitizer.
- The hand-washing process does not kill germs; rather, it removes them from the surface of the skin and sends them down the drain.
Tip 3: Tongs
When grilling or cooking raw proteins on the stove, have two sets of tongs. One set is used to turn raw or partially cooked food, and the other is only used to remove fully cooked food from the grill.
After using any kitchen utensils with raw meat, the best practice is to throw them in the dishwasher.
Tip 4: No chicken in the sink!
- Many people will not like this, but…stop washing your chicken in the kitchen sink!
- This significantly increases the risk of cross-contamination by splashing salmonella onto your counters or other surfaces.
- Consider using a tray or plate with a paper towel to pat dry the chicken instead.
Tip 5: Store raw meat safely
Pick a raw meat/poultry/seafood bin, preferably on the bottom shelf, and ONLY use the bin for storing or thawing these items.
Tip 6: Thawing food
- Thawing in standing water or at room temperature will promote bacterial growth in the food.
- Thawing in the refrigerator is best - Again, be mindful of drippage!
Tip 7: Keep it cool
- Holidays, get-togethers, and the Super Bowl are all primetime events for the risk of food poisoning!
- Deviled eggs or buffalo chicken cheese dip are prime foods that will sit out for hours.