If your kitchen were a restaurant, there’s a good chance the food inspector would shut you down.
That’s because 20 percent of you admit you don’t always wash your hands before cooking, 36 percent “double dip” to taste food you’re preparing, 57 percent put kitchen utensils away before they’re completely dry and 70 percent admit to washing raw poultry in the sink.
According to a survey by NSF International, 82 percent of Americans concede they’ve made at least one of these or other food safety mistakes.
Cooking safely requires following these basic tips:
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• Wash your hands frequently for at least 20 seconds in warm, soapy water, especially before cooking and after handling raw food.
• Clean kitchen utensils in warm, soapy water, drying them completely before putting them away.
• Keep hot foods hot, cold foods cold. Don’t let perishable foods sit at room temperature for more than two hours.
• No double dipping, even when cooking. If you must taste, use a clean utensil – and never your fingers – every time.