Does Your Kitchen Meet Health Codes?

[esavvymom]

There was an interesting local news segment on tonight about what would happen if a Food/Restaurant inspector were to come into your HOME Kitchen...what would you score?A couple of good tips that you may not have realized (a few I didn't).Does your kitchen meet health codes? :: WRAL.com

 

[raebates]

Without watching the segment (not exactly dial-up friendly), I'd have to say, "Probably not."

 

[magentablue]

I fail the cooling and storage part. I use the side of my arm to turn the water off... don't know if that would count as a violation or not. Overall, I think I would do pretty well... I worked in food service in High School, and am naturally pretty germ-phobic.

 

[raebates]

I'm a really clean cook, but I've known some people who had to have kitchens certified. That's why I figure I wouldn't pass.

 

[ShelbyMichalek]

Yea, my kitchen wouldn't pass. I'm the type to rinse dishes as they're used/pile them by the sink and then only wash two or three times a week.
And if that guy watched my husband cook? Oh gosh he'd fail in an instant. Jon's terrible at remembering to clean the surface after beef/chicken/etc. It's become so much of a pain that instead of scolding him, now I just follow behind with a hot dishcloth. LOL

 

[Tropicalburstqt2]

I didn't watch the segment, but I'd have to say, probably not. I'm a nurse, so I'm really good with handwashing & cross-contamination, but I tend to try stuff off of the stirring spoon (only if it's DH & I though!).

 

[lockhartkitchen]

My husband is the food safety manager at a family mushroom farm. After he went through the training he pointed out all the things we needed to change. It's amazing where bacteria can grow. Ick!

 

[esavvymom]

Rae- the couple of things that surprised or I wasn't aware of were1) Do not prep raw meats on the same counter you are working on the other parts of the meal. While I don't have multiple counter space to keep it separate, I don't always wipe down (With Lysol wipes or something) between foods. I am VERY careful with poultry though after having a horrible bout of salmonella food poisoning, but this lady was using beef.(2) Cooling leftovers. He said most people just let it sit till its cool or put it in the fridge. You need to get the temp down as fast as possible. He recommended putting it in a container with a loose foil wrap (open on one side to let it "breathe"), then stick it in the freezer for I think 15-20 minutes. Then you can put a lid on it and stick it in the fridge to finish cooling. I'd have to watch again to find out what he said the temperature drop needed to be....but it was all to reduce bacteria growth, etc.The other things were when washing your hands, don't turn off the water with your hand- use a towel or something, so you aren't retouching the dirty germs. I don't always do that when I'm turning water off, but I know when I'm washing after handling meat, etc, I do use my arm to push the handle UP so I'm not touching it.Anyway...very interesting.

 

[ShelbyMichalek]

You know what? This is sincerely opinion related but -
If you're feeling good, it's fine. Do things the way you always do them! Unless you're always sick don't worry about it. Your immune system is used to what it's trained for. Don't change around your life because a restaurant inspector said so.

 

[harleychef]

my farm is "redneck central" sooooo.... would we pass ?.... ummm ...no---lol !