Macaroni and Peas

So far, the most popular post on this website is the one I did in July about Food Safety. I figured I’d take the hint and write another post on safety. This one’s all about handwashing.

Kids are notorious for not washing up properly before meals. Now, I’m not one to disinfect everything my son touches. I believe that exposure to some germs helps build his immune system and keeps him healthy. He’s rarely sick enough to miss school and hasn’t seen the doctor (aside from his well-child check ups) in years.

However, I’m big on food safety and prevention of foodborne illness. The best way to do that? Handwashing!

Hand Washing How To

1. Wet hands.
2. Apply soap.
3. Lather thoroughly for about 30 seconds. That’s how long it takes to sing “Happy Birthday” twice.
4. Rinse well.
5. Dry on a clean towel.

Hand Washing Tips & Tricks

• You don’t need hot water. It’s the soap that kills the germs, not the water. The watter would have to be boiling to kill anything…and that’s not fun for anyone.
• Stick to warm water instead of hot water. It’s more comfortable and won’t dry skin quite as much.
• You don’t need antibacterial soap to do a good job. Antibacterial soap may actually encourage the growth of stronger, tougher microrganisms.
• Pick a fun soap to encourage your kids to use it. Something with a bold color or yummy scent will make washing their hands more entertaining.

Did you know that most food poisoning happens at home? For you and me, that might mean a miserable night, but it could land your kid in the hospital. Food safety should not be left to manufacturers and restaurants.

These are just a few of the simple things you can do right now to keep your family’s food safe. Check out the USDA Food Safety website for tons more information on food safety.

1. Wash your hands before you start cooking, after you handle raw meat (not just chicken), and after you’re done cooking. Hand washing is one of the best ways to prevent the spread of germs. Use warm water and a soap you like (it doesn’t need to be antibacterial).
2. Get two plastic cutting boards: one for meats and one for other stuff. It helps if they’re different colors (I like red for meats and green for other stuff). Wash the meat cutting board in your dishwasher. The flexible cutting boards are fantastic for transferring stuff from the cutting board to the pan/bowl.
3. Don’t labor under the impression your fruits and veggies are safe. Many cases of E. coli and Salmonella in the past few years have come from fruits and veggies. These bacteria are commonly found in the soil, so fruits and veggies are very susceptible to contamination. Wash all fruits and veggies carefully before preparing them and keep an eye on the FDA Recall website.
4. As soon as you’ve served dinner, take a moment to pack up the leftovers. Don’t let them sit on your counter. Get ‘em into your lunch sized containers and into your fridge as soon as you can.
5. Attending a potluck or buffet? Make sure the hot food stays hot (over 140 degrees F) and the cold food stays cold (below 40 degrees F). Keep your fridge below 40 degrees F too. Bacteria love that middle ground and will thrive on your aunt’s deviled eggs.
6. I’m on the fence about cooking meat. If it’s ground, you should definitely cook it thoroughly. Chicken should be cooked until the juices run clear. I think red meat (steaks and such) can be a little rare on the inside if that’s your preference. Most kids I know prefer their meat well done though. Fish should be opaque when it’s finished cooking.

Don’t forget to check out the USDA Food Safety website. There’s a wealth of great information there.

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Image Credit: Jorge Salcedo