List and describe the four simple food-handling behaviors in the kitchen that can prevent most foodborne illnesses.

Question

What will be an ideal response?

Answer 1

Clean. Keep a clean, safe kitchen by washing hands and surfaces often. Wash countertops, cutting boards, sponges, and utensils in hot, soapy water before and after each step of food preparation. To reduce bacterial contamination on hands, wash hands with soap and warm water; if soap and water are not available, use an alcohol-based sanitizing gel.
Separate. Avoid foodborne infections by keeping raw eggs, meat, poultry, and seafood separate from other foods. Wash all utensils and surfaces (such as cutting boards or platters) that have been in contact with these foods with hot, soapy water before using them again. Bacteria inevitably left on the surfaces from the raw meat can recontaminate the cooked meat or other foods—a problem known as cross-contamination. Washing raw eggs, meat, and poultry is not recommended because the extra handling increases the risk of cross-contamination.
Cook. Keep hot foods hot by cooking to proper temperatures. Foods need to cook long enough to reach internal temperatures that will kill microbes and maintain adequate temperatures to prevent bacterial growth until the foods are served.
Chill. Keep cold foods cold by refrigerating promptly. Go directly home upon leaving the grocery store and immediately place foods in the refrigerator or freezer. After a meal, refrigerate any leftovers immediately.