Kitchen Hygiene

A survey conducted as part of the AGES project "Food Safety and Hygiene in Private Households" showed that only 20 percent of private households surveyed see food poisoning as a source. In fact, the majority of food-borne outbreaks (81%) occur in private households and not at snack stands or restaurants.

Compliance with general kitchen hygiene rules at home plays an important role in avoiding food-borne infections. You can find the most important ones by moving the cursor over the interactive picture:

 

 


Worktop

Not like this!

Never use raw meat together with food that is no longer heated (salad) on the same chopping board: It is essential to use separate kitchen utensils (e.g. cooking spoon, chopping board, knife). After handling raw poultry, wash hands with soap and wash knives and chopping boards.


Dish washer

Rinse dishes and storage containers hot (ideally in the dishwasher). Clean work surfaces and utensils that have been in contact with raw poultry or eggs with detergent and hot water, preferably with disposable paper (kitchen roll). Change rags, rags and towels frequently and wash hot (cooking cycle).


Hearth

Heat food sufficiently! Most pathogens are killed by heating to over 70 °C for 2 minutes in the core of the food. When cutting meat, the escaping meat juice should be clear and not pink. If in doubt, check the temperature with a meat thermometer.


Waste/Cat toilet

Keep pets away from food and wash hands thoroughly after chasing away or lifting away. Empty and clean dung buckets regularly, wash hands with warm water and soap after touching waste.

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