Food Safety

The three major areas in a kitchen where bacteria like to grow are: 1) sponges and rags, 2) counter tops, and 3) cutting boards.  Wooden cutting boards and sponges can be sanitized in the microwave.

The four basic steps for maintaining the safety of food are:

1. CLEAN: Wash hands and surfaces frequently.
2. SEPARATE:  Don’t cross contaminate foods and surfaces.
3. COOK:  Cook foods to their proper temperatures.
4. CHILL:  Refrigerate foods promptly, within two hours.

Remember that elderly people may have less ability to fight off bacteria.  And age affects the sense of smell and taste...so they may not always be able to tell when meat is spoiled or milk is sour.

If you suspect your client has a food-borne illness:

• Tell your supervisor immediately.
• Keep the suspected food, but make sure it won’t be eaten by someone else.  (The food may need to be tested for bacteria.)
• Follow the rules about reporting food-borne illnesses to the local health department.

STAYING SAFE IN THE KITCHEN

• Keep cooking areas clean and uncluttered.  A dirty oven or stove top may contain “leftover” grease which can catch fire.
• If you are frying, grilling or broiling food, stay in the kitchen!  If you must leave to attend to your client, even for a short period, turn off the stove. 
• Keep flammable objects at least three feet away from the top of a stove.  This includes pot holders, dish towels and curtains.
• Be careful not to overload the electrical outlets in a kitchen.  Unplug appliances—like toasters and coffee makers—when you’re not using them. 
• If an appliance doesn’t work properly or smells funny when in use, report it to your client and/or your supervisor.