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Keeping your Kitchen Clean and your Food Safe

Wash your hands. 

Wash and sanitize surfaces. 

Get rid of your sponge! Use a dish rag instead.

Wash your produce but not your meat.

Cook to the right temperature. 165º F for poultreym or 160º F for ground beef.

Stay out of the Danger Zone! 40º–140º F is where bacteria multiplies the fastest. 

Pay attention to the temperatures in your refrigerator and freezer. The fridge should be 40º F or below, while the freezer should be at 0º F or below. 

Thaw food in the refrigerator on the bottom shelf.

Pay atention to cross contamination.

 

Discussion

Why not use antibacterial soap to wash your hands?

Is it better to store food in plastic or glass containers?

Does the dishwasher do a good enough job of cleaning?

 

Resources Mentioned

Safe Internal Cooking Temperatures

 

 

Contact

Email Jessica at nutrition@gelsons.com

 

Disclaimer

Gelson's Registered Dietitian, Jessica Siegel, has a Masters in Public Health. However, she is not a doctor and her nutritional recommendations are not tailored to specific health problems. Always consult your physician before beginning any nutritional program. 

 

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