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Could Your Kitchen Pass a Public Health Inspection?

  • August 22, 2011
  • 4:10 pm
  • 1 of 3
Could Your Kitchen Pass a Public Health Inspection?

An online survey finds that many home cooks don’t follow basic food-safety standards. Here’s how you can stay safe.

By Emily Main, Rodale.com

What you can do

Refrigerate food as soon as possible to prevent bacterial growth, and make sure you take your fridge’s temperature every now and then.

You’re a clean cook: You keep meats and vegetables separate and you wash your hands obsessively. But that may not be enough to “pass inspection,” according to the results of a new survey. The Los Angeles Department of Public Health recently decided to see how home chefs would fare if they were to be scrutinized under the same food-safety standards as restaurants, and they found many to come up wanting. While you may have avoided some of their mistakes, there are other less-obvious tactics that every wannabe master chef could utilize to keep a safer kitchen.

Should you thaw frozen food in water or in the microwave?

THE DETAILS: The Los Angeles Department of Public Health created a modified version of its rating system for restaurants and posted it online. Any homeowner could take the test and see how well his or her kitchen would fare were it to be rated by the local health department’s food-safety standards. Very few people would have passed with flying colors, the department found. Just over one third, 34 percent, scored an A (between 90 and 100), while 52 percent scored B’s and C’s (70 to 89 points). Fourteen percent would have failed. The biggest mistake people made was not cooling leftovers fast enough, followed by not having a working thermometer in their refrigerator. Third was not removing jewelry or keeping fingernails trimmed when cooking.

WHAT IT MEANS: Kitchen safety is more than just using separate cutting boards for raw meat and vegetables (which, according to the results of this survey, seems to be pretty standard practice in homes nowadays). The U.S. Department of Agriculture (USDA) has four basic food-safety principles it likes homeowners to follow: Clean, separate, cook, chill.

Read on for important safety tips you that will keep your kitchen grade-A safe.

5 Great-tasting and healthy recipes for those leftovers.

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Read more: Family, Food, General Health, Green Kitchen Tips, Health, Home, Non-Toxic Cleaning, , , , , , , , , , , , ,

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Rodale

Rodale.com is a new original source for daily news, information, and advice on personal and environmental health. Rodale.com focuses on “Where Health Meets Green” topics, providing daily news stories and breaking news along with easy-to-follow, high-impact tips and advice.

241 comments

+ add your own
3:35AM PST on Jan 21, 2014

It's highly unlikely that most family kitchens will even come close to passing, even if they are clean enough for home cooking. Especially because most families that wash any dishes by hand don't sanitize them afterwords.

3:31AM PST on Jan 21, 2014

Hi Dear, have you been certainly visiting this site daily, if that's the case you then will certainly get good knowledge.
vaughan home inspection

6:22AM PST on Jan 8, 2013

Thank you for sharing.

8:17AM PDT on Jul 26, 2012

Very interesting.

5:24PM PDT on Oct 22, 2011

Passing grade maybe.

6:06AM PDT on Sep 25, 2011

Good article..
Thanks.

5:13PM PDT on Sep 19, 2011

It doesn't need to be!

9:08PM PDT on Sep 1, 2011

Honestly, mine wouldn't. I don't have a thermometer in my fridge, and I can't convince my husband of the importance of using different cutting boards for meats and produce. Maybe after I show him this article, though, that'll change. LOL

11:20AM PDT on Aug 29, 2011

good articele.

8:56PM PDT on Aug 27, 2011

Yes my kitchen would pass the test.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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