While food safety isn’t always at the forefront of our minds when entering the kitchen, foodborne illness can occur if it’s not paid close attention to. Here are some common food safety mistakes people often make at home and simple solutions. Not Cleaning Or Replacing your Sponge Often Enough
Make sure to clean your sponge everyday by microwaving it for a minute or by soaking it in a bleach solution for one minute. Replace it frequently, ideally at least once per week. Sponges can start harboring bacteria that can lead to food poisoning. Also, if your sponge smells, throw it out. Choose The Wrong Cutting Board
Make sure to choose the right cutting board for the food that you’re preparing! Woodcutting boards are great for produce while plastic cutting boards are best for meat, poultry, and fish as bacteria can more easily set into the crevices of a wooden cutting board.Forgetting About Your Dishcloths
Dishcloths can be an easily forgotten culprit for spreading bacteria around the kitchen. Make sure to wash your dish rags regularly and consider using separate dishcloths for wiping your hands and drying dishes. Thawing Food On The Counter
Thawing food on the counter for hours develops an ideal environment for bacterial growth. The best methods for thawing food items are by putting them in the refrigerator, in cold water that is changed every 30 minutes or by directly heating them in the microwave.Forgetting About The Edibles In The Freezer
Hot dogs, lunch meat, and other smoked meats should only be kept in the freezer for 2 months maximum, while ground meat and soups are best if used after 3 months. Cuts of meat, poultry, and fish can last up to a year while leftovers should be used within six months.