Each year, approximately 20 percent of the 76 million reported foodborne illnesses are caused by improper handling and sanitation practices in the home. In actuality this number is likely to be higher, since many home related foodborne illnesses go unreported each year. How often have you had a friend say "I have the 24-hour flu" or "that meal did not agree with my stomach"? Often, these circumstances are foodborne illnesses caused by improper cooking practices and sanitation habits! For home cooks, a bout of foodborne illness could be pretty embarrassing. The last thing anyone wants is to give their friends salmonella poisoning at their dinner party or pot luck. Sanitation practices are not passed down as consistently as recipes, and the rules are constantly changing. There are four key elements to preventing foodborne illnesses, they are: clean, separate, cook, and chill. All these elements are very important to preventing illness but you must start from the beginning, keeping things clean.

Cleaning sounds pretty simple; wash the dishes and counters, mop the floors, take out the trash. In reality the subject delves much deeper to include the materials you use, the way you sanitize surfaces, and handling foods. It is not enough to wipe the counter down with a wet, soapy sponge; afterwards it is very important to follow with a sanitizing solution. This concept should be carried through the rest of the kitchen to ensure the entire environment it sanitary. A sanitary kitchen includes the counter-tops, cutting boards, refrigerator, freezer, pantry, and tools. Sanitation must also be used in dish washing and cooking.

We're all guilty of forgetting to wash our hands every once in a while. The problem is when you forget to wash your hands after touching a raw chicken breast and then you make a salad. Or, it could be after you blew your nose. Washing your hands is the simplest way to prevent foodborne illnesses. Wash your hands after you touch anything; your hair, face, apron, raw food, and just about everything else can transport harmful germs. Never forget to wash your hands after using the restroom, even in your own home. It sounds gross but many foodborne illnesses are contracted by people who didn't wash their hands after using the restroom. Just because you aren't showing signs of an illness doesn't mean you aren't a carrier. The most common cause of foodborne illness is from bacteria. Just like humans, bacteria need several things to survive and multiply, use this acronym to remember the danger areas:

Food- Proteins and carbohydrates are very helpful for the growth of bacteria, use extreme caution when working with these types of food.

Acidity- Bacteria grows most rapidly in items with a pH balance between acidic and neutral. Foods like lemons have a pH level of about 3, water has a pH of 7 and is considered neutral. Anything between a pH of 4.6 and 7 is at risk for bacterial growth.

Time- Bacteria needs time to multiply, about 15 to 30 minutes is enough time for bacteria to grow.

Temperature- The danger zone is when foods are kept between 41 and 140 degrees. This range is especially dangerous for already cooked and ready-to-eat foods.

Oxygen- All living organisms need oxygen to grow, and that includes bacteria.

Moisture- Water is also key to the growth of bacteria and makes their movement from surface to surface easier.

So, if you're feeling a little nervous about how sanitary your kitchen is, read on for more information on creating a more healthy environment for cooking at home. It's very easy, all it takes is a bit of knowledge and the diligence to keep things running properly. Also, at the bottom of this page is a "Kitchen Sanitation Tips" page you can print off and hang on the refrigerator so you never forget the essentials.

Counter-tops

Materials

The counter-tops in a safe kitchen should be made of non-porous materials. Wooden butcher block style counters can harbor bacteria, even after being sanitized. Bacteria hide in the grooves and pores of the wood as well as any dings or marks made by wear and tear.

The safest surface to prepare foods on is stainless steel. Stainless steel is non-porous, easy to clean, and durable, however it does scratch easily. Granite and marble are also considered to be safe materials (they are sealed to prevent the harboring of bacteria) that will make a sanitary preparation surface. Laminate counter-tops are also non-porous surfaces that are considered safe, but only if maintained and not used as a cutting surface.

Sanitation Procedure

After preparing food on a counter-top the surface should be sanitized. When sanitizing counter tops a combination of hot water and bleach should be used. A simple solution of 1 teaspoon of bleach per 4 cups of water will sanitize thoroughly. To create the most well sanitized surface, remove surface debris by cleansing with soap and water. After removing surface debris, follow with the bleach solution in a spray bottle and a hot water cloth. The counter-top will be a sanitary surface, as long as pets are kept off of the counter-tops.

Cutting boards

Materials

Food should never be cut directly on a counter-top, not only does it damage the surface and the knife but it is not sanitary. Cutting boards are the only surface that food should be cut on. Once again, wooden cutting boards are not the easiest to clean and keep sanitary. Bamboo is the best choice when it comes to wood, because it is the hardest and resistant to bacteria. Still, wood can be temperamental when it comes to water and has a tendency to warp, which can result in injuries while cutting.

The most sanitary surface for preparing foods on is a tempered glass board; they resist scratching and are easy to clean. Also, they are heat resistant and very durable. However, tempered glass boards are very hard on knives and require great control over the knife to prevent slippage. On more of an aesthetic note, some people don't like the sound knives make against a glass board.

The most common type of cutting board currently is a plastic board. Plastic boards come in a variety of sizes, thicknesses, and colors. There are thick plastic boards that are more durable, and flexible, thin boards that make transporting food easy. Colored boards are a great way of preventing cross-contamination; green boards are used for vegetables, red for meat, yellow for poultry, and blue for seafood. Plastic cutting boards are easy to clean and sanitize and can be cleaned in a dish washer. Plastic boards are the least durable and the cheapest to replace. They should be replaced when the surface begins to look worn and cut up, they can harbor bacteria in the grooves.

Sanitation Procedure

Cutting boards should be washed with hot soapy water after every use. It is best to use a scouring pad rather than a sponge to fully remove all debris. After rinsing the soapy water make sure to sanitize the board using a simple sanitizing solution of 1 teaspoon bleach per 4 cups of water. The board should be fully dried before using again, otherwise bleach can be transferred to foods.

Refrigerator/Freezer

Refrigerators can be a breeding ground for illness causing bacteria if not properly maintained and cleaned. In only a few hours at room temperature 1 bacterium can multiply into millions. Ultimately, a refrigerator should be kept between 32° and 40° F to preventing foods from freezing or growing bacteria. In addition, the refrigerator should be monitored weekly and have any expired foods thrown out. All raw meats and poultry need to be cooked within 1 to 2 days of purchase. A golden rule of a safe and sanitary kitchen is "when in doubt, throw it out". Also as a rule of thumb, refrigerate leftovers within two hours and dispose of within four days to prevent illness.

Organizing

The most sanitary way of organizing a refrigerator begins at the bottom. Raw meat, poultry, and seafood should be kept on the bottom, preferably in a meat drawer. If at all possible, meat should be kept around 35° F to prohibit bacterial growth. Vegetables and fruits should also be kept in separate compartments, especially if being consumed raw, and at an appropriate temperature. Keeping lettuce at 35° F could cause freezer burn; a suitable temperature for fruits and vegetables would be around 38°-40° F. Perishable items like eggs and dairy should never be kept in the door. Refrigerator doors are exposed to room temperatures frequently which cause the food temperature to fluctuate. This can lead to bacteria growth, instead store perishable items on shelves.

Sanitation Procedure

A sanitary refrigerator should have clean shelves, with all spills being cleaned immediately. Every week a refrigerator needs to be sanitized with bleach solution such as the one described above for counter-top cleaning. When sanitizing the refrigerator the shelves and drawers all need to be cleaned as well as the door fronts and handles. Handles are a very convenient place for cross-contamination to occur.

Freezers should have the same cleaning principles, being sanitized each week. The temperature of a freezer should be kept below 5°F. Any foods with freezer burn should be thrown out as well.