What we're doing right and wrong in our own kitchens - KJZZ

SALT LAKE CITY (KUTV) —

Foodborne illness can be deadly. When we eat out, we count on the health department to ensure the restaurant we're at has followed proper food safety procedures, so we don't get sick.

"First of all we're looking for any imminent health hazards, something that could cause harm to the public," said Andrea Gamble an inspector with the Salt Lake County Health Department.

But what about how we prepare food in our own home? Do we live up to these safety standards? We asked Andrea to visit two different homes, including mine, and inspect them like she would a restaurant.

Her first stop was Chandra Tillotson's house. Andrea looks at the fridge first.

"You want to make sure that everything is stored to protect from contamination," said Andrea.

Which means, ready to eat foods should be on the top, raw meat and raw eggs should be on the bottom.

Andrea advised:

If something leaks, drips or spills it will go onto a food that will be cooked to a higher temperature.

A peak inside the microwave shows food on the top and that can actually fall into food and cause contamination. Andrea says the microwave should be cleaned out at least every 24 hours and especially the top.

As Andrea watches Chandra prepare lunch, she notes that one of the most important things you need to do before you touch any food is wash your hands and use a paper towel to dry your hands. Chandra is making a sandwich and there are a few recommendations when preparing "a ready to eat food."

"You shouldn't have just prepared it directly on the counter, you should've prepared it on a plate or a cutting board that had been cleaned and sanitized," Andrea tells Chandra.

No bare hand contact with the bread, use gloves or a kitchen tool instead, because if you touch ready to eat food with your bare hands it can transfer the virus particles. That would be considered a violation in a restaurant, but overall Andrea says Chandra's kitchen is pretty clean.

"I actually was relieved to hear that my kitchen wasn't terrible. I sort of was afraid it was going to be disgusting, like my microwave. It's nice to know that I'm mostly on track and can't be perfect, but fix a few things and feel good about it," said Chandra.

Next stop is my house. Andrea goes right to work opening drawers and cupboards. Right away, Andrea finds a little debris where the clean dishes are being stored, which isn't good, considering what that debris is made of. Andrea says that dust and dirt come from dead skin cells.

It's dinner time in my house and we're cooking spaghetti for dinner. Andrea says, "With ground beef we're worried about E. coli and you have to cook to 155 degrees and chicken has to be cooked to 165 degrees."

E. coli is a very dangerous bacteria, it can kill a healthy person within seven days. When you're cooking meat, color is often misleading and often the meat turns brown before all the pathogens are killed. Andrea says that's why a thermometer is so important, it's the only way to know you've killed the bacteria. As we discover my thermometer isn't working right and that's a violation.

When you prepare your next meal for your family, keep these three things in mind:

• Wash your hands.
• Use the correct bleach solution to sanitize.
• Food temperature matters.

Chandra got right to work making some changes in her kitchen and I bought a new thermometer.

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https://kjzz.com/news/local/what-were-doing-right-and-wrong-in-our-own-kitchens

2019-05-07 11:24:44Z
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