Utilizing safe kitchen practices not only keeps you and your family healthy, it also reduces the need for antibiotics because you are reducing the chance of contracting food borne illness. Follow these tips to ensure your kitchen is as safe as possible:
Wash up! Nobody wants to spread food poisoning! The bacteria that cause food poisoning can survive in many places so make sure that you are washing all surfaces and cooking utensils well. You should use soap and warm water on all surfaces, cutlery, cutting boards, etc. And always remember to wash your hands before you start cooking and in between handling different foods to avoid cross contamination.
Do Not Rinse your Poultry! Contrary to what many have been taught, please don’t rinse poultry before preparing and cooking. Washing off poultry in the sink only spreads germs around your kitchen. Any germs you were worried about washing off will be killed when you cook the meat, as long as you cook your meat thoroughly.
Thoroughly cook your meat! By thoroughly cooking your food to a safe internal temperature, you reduce the risk of getting an infection from bacteria on meat. Be sure to use a meat thermometer!
Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F (then allow the meat to rest for 3 minutes before carving or eating)
Fish with fins: 145°F or cook until the flesh is opaque and separates easily with a fork
Ground meats, such as beef and pork: 160°F
All poultry, including ground chicken and turkey: 165°F
Leftovers and casseroles: 165°F *source: https://www.cdc.gov/foodsafety/keep-food-safe.html
Refrigerate appropriately! Room temperature is a breeding ground for bacteria in food. Keep your refrigerator below 40degrees and refrigerate your food in shallow containers in small portions within 2 hours.