Don’t Spread Germs Around the KitchenBack
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- Clean sinks and counters with paper towels or clean cloths and hot soapy water before and after cooking food.
- Keep foods that are ready to eat away from raw meat and chicken. Red for meat and chicken. Green for vegetables and fruit.
- Wash knives, cutting boards and counters with hot water and soap after you work with raw meat or chicken.
- Scrub your cutting board with dish soap. If your cutting board is not made of wood, you can put it into the dishwasher.
- Wash your hands with soap and warm water after working with raw meat or chicken.
- Put thawing meat or chicken in a dish to keep juices from leaking on the food below.
- Read the label. Some bagged salad greens are not pre-washed.
- Rinse greens and other vegetables in cold, running water.
- Core head lettuce. Only wash the part that you plan to eat. Store the rest of the lettuce in the refrigerator without washing. Germs grow well when vegetables are stored wet.
- Rinse lettuce under cold, running water.
- Before cutting, wash the hard skin or peel of the fruit.
- If you didn't wash first, the germs on the outside get onto the knife and into the fresh cut fruit.
- Wash tomatoes under cold, running water.