Monday, January 31, 2011

Food Safety Part One: Cleaning

By The Indiana Board of Animal Health's Denise Derrer

This week, we are covering the four aspects of food safety through a four-part series.  Along the way Fight BAC!®, the Partnership for Food Safety Education mascot, and some of his friends will pass along quick tips for proper food safety. 

One of our lucky facebook fans who comments on our facebook page will be chosen at random this week to receive a food safety kit that has been put together with items highlighting and essential to the four parts of good food safety. So, be sure to tell all your facebook friends to like us on Facebook to be entered to win!

Part One: Clean
Wash your hands.  That command is repeated time and time again, but no other time is it more important than when working with food.  Microorganisms that cause foodborne illnesses cannot be seen, smelled, or tasted, but they lurk on every surface of your kitchen.  And objects such as hands, knives, and cutting boards can transmit the microorganisms from infected foods causing serious illness or worse. 

Keeping you and your family safe is as basic as soap and water. 

Fight BAC!® recommends “The Big 3” ways to keep your surfaces clean to lessen the chances of contracting a foodborne illness. 

  1. Wash your hands with warm water and soap for at least 20 seconds before and after handling food.
  2. Wash your cutting boards, dishes, utensils and countertops with hot soapy water after preparing each food item.
  3. Consider using paper towels to clean up kitchen surfaces so you can throw the towel away when you are done. 
To help the food safety kit winner stay clean, two travel-sized soap dispensers are included in the kit.  The paper thin soaps will leave no doubt of cleanliness.

Additional tips about keeping your kitchen clean can be found on the Indiana State Board of Animal Health website,, or the Fight BAC!® webpage

To enter to win the kit, leave a comment on our Facebook page on what tips you use to keep your food areas clean.

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