Did you know that the simple habit of frequent hand washing during food prep could cut the incidence of food-borne illness in half?
What’s the risk? Though invisible to the naked eye, “unfriendly” bacteria on your hands easily pass from raw meat or poultry to other surfaces in the kitchen: utensil handles, appliance knobs, counter-tops, and dishrags. Unwashed hands and contaminated equipment transfer bacteria to raw fruits and vegetables, breads, and other uncooked foods.
Make hand-washing a habit during National Food Safety Education Month—and beyond.
- Wash often in warm, soapy water before preparing foods and especially after handling raw meat, poultry, and seafood.
- Wash when you switch kitchen tasks between handling raw meat and cutting vegetables.
- Wash after other things you do—for example, after taking out garbage, after sneezing, and after petting your dog.
- Wash well for 20 seconds—the front and back of your hands, up to your wrists, between fingers, and under fingernails.
- Wash with warm water and any soap. There’s no difference between antibacterial and ordinary soap in reducing the spread of food-borne illness.
- Dry with care using disposable paper towels or clean towels.
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