Is Your Kitchen a Food Safe Kitchen?

We all know that a dirty restaurant kitchen may put us at risk for foodborne illness. But do we apply the same rules to our home kitchens? What would a health inspector say if he checked your kitchen? To be sure that the food you make at home is safe, have the food safety tools you need, follow safe food handling procedures and make sure that your counters, work spaces and utensils are clean.

A Self-Inspection

No health inspector at your door?? You can still take a few minutes and inspect your own kitchen.  Download this fact sheet, grab a pen and get started (lab coat and hair net are not required).  Items in RED are critical—if you mark them YES, someone could get sick from the food in your kitchen!

 

Kitchen Sink Area
1 There is no hand soap or dish detergent. Yes No How can I fix this:

Always have dish detergent or hand soap for handwashing available at your kitchen sink.  Food handlers should always wash their hands in the kitchen before preparing food.

 
3 Dish towels are dirty;

No paper towels

 Yes

Yes

 No

No

 How can I fix this:

It is best to air dry dishes.  If dish towels are used, they should be cleaned often.  Dish towels often find their way to wiping floors, drying pets, hands, and cleaning up spills.  Have paper towels on hand for those jobs.
4 Dish rags or sponges are dirty Yes No How can I fix this:

Wet and dirty dish rags and sponges can be the home of foodborne illness causing microorganisms.   Clean or change at least daily or after wiping up waste or juices from raw meat, poultry, seafood, raw eggs or produce.  If used on the floor, do not use again on food-contact surfaces.
5 Garbage is overflowing or smelly Yes No How can I fix this:

Take garbage out of kitchen daily or more often if full.  It is best to have a closed container.
6 If well water is used, it has not been tested this year Yes No How can I fix this:

Contact your local health department for a list of water testing laboratories.
7 There is evidence of rodents or insects Yes No How can I fix this:

Rodents and insects can carry disease causing microorganisms.  If you have a problem call a licensed pest control person to address it.
8 The can opener is dirty Yes No How can I fix this:

Wash can opener after using.
Kitchen Sink Area
9 Cutting boards not made of plastic or hard rock yellow maple Yes No How can I fix this:

Buy only cutting boards made of hard rock maple or plastic.  Plastic boards are best because they can be washed in the dishwasher.
10 Cutting boards are in bad shape:  grooved and sliced Yes No How can I fix this:

No matter what your board is made of, when many cuts, slices or deep grooves exist, the board can harbor microorganisms and protect them from washing.  Buy a new one.
11 Garbage bags and other non-food safe containers are used to store food Yes No How can I fix this:

Use only food-grade containers to store food.  Chemicals from non-food grade plastics and metal containers can leach into food and make it unsafe.
Refrigerator/Freezer
12 There is no thermometer in the refrigerator Yes No How can I fix this:

Be sure to have a refrigerator thermometer in place—otherwise you will not be able to monitor temperatures, especially if there is a power failure.
13 Refrigerator temperature is above 40°F Yes No How can I fix this:

Adjust temperature regulator so the refrigerator temperature is maintained at 38-40°F.
14 Refrigerator shelves, drawers or walls are dirty Yes No How can I fix this:

Keep refrigerator clean.  Wipe up spills as they happen.  Schedule a regular thorough cleaning as needed.
15 There are slimy or moldy foods in the refrigerator Yes No How can I fix this:

Discard all foods with visible signs of spoilage each day—if slimy, moldy, fermenting or smelly.
16 There are out-of-date foods in the refrigerator (dairy foods, meat, poultry, etc.) Yes No How can I fix this:

After the sell-by dates, you should discard foods as follows-

  • Dairy foods-5-7 days after the date
  • Eggs-one month after the date
  • Poultry-2 days after the date
  • Ground meat-2 days after the date
  • Seafood-1-2 days after the date
  • Cold cuts or hot dogs-3 days after the date
17 Hot leftovers are stored in large containers Yes No How can I fix this:

Always store hot leftovers in small, shallow containers so that they can cool down quickly.
18 Leftovers are more than 2-3 days old Yes No How can I fix this:

Date leftovers and discard them after two or three days.
19 Raw meats, poultry and seafood are placed above ready to eat foods Yes No How can I fix this:

Always store raw foods on a tray below any ready to eat foods that are in your refrigerator—to prevent raw liquids or juices from dripping on ready to eat foods.
Refrigerator/Freezer
20 Food is unwrapped or uncovered Yes No How can I fix this:

To protect foods from cross-contamination, be sure to cover them.
21 There is no freezer thermometer Yes No How can I fix this:

Purchase a freezer thermometer to monitor temperatures—especially when a power failure occurs.
22 Freezer temperature is above 0°F Yes No How can I fix this:

It is best to keep the freezer temperature at 0°F for longer shelf life and best quality.  Home freezers may fluctuate as much as 10 degrees if they are self-defrosting.
Preparation and Cooking
23 Food is defrosted on the counter or in hot or warm water Yes No How can I fix this:

For safety, always defrost foods in the refrigerator; or in cold water (if the process will take no longer than 2 hours and you change the water every 15 minutes); or in the microwave oven (only if you are immediately going to finish cooking the food).
24 There is no cooking thermometer or it is not used to test the end cooking temperature of potentially hazardous foods Yes No How can I fix this:

Purchase a cooking thermometer and USE IT to test final cooking temperatures of all foods.  You cannot tell if a food is cooked enough to kill microorganisms simply by looking at the food.
25 Meat, poultry, eggs, and fish are served rare or raw Yes No How can I fix this:

All raw animal and seafoods have the potential to harbor microorganisms that cause foodborne illness.  Cooking to safe temperatures will destroy these microorganisms.
26 Fruits and vegetables are prepared for eating raw without thorough washing Yes No How can I fix this:

Fresh fruits and vegetables are grown in the natural environment which means they have the potential to be the source of microorganisms that cause foodborne illness.  Wash all fresh produce in cool running water, using a brush on hard skinned items.  Even if you plan to peel the produce, you need to wash it.
27 Tasting spoons are used without washing between tastings Yes No How can I fix this:

Always use a clean spoon each time you taste foods during preparation.
Cleaning and sanitation
28 Dishes and utensils are dried with a dish towel (if hand washed) Yes No How can I fix this:

It is best to air-dry dishes and utensils when hand washed.  There is always the potential for dishtowels to be dirty so that when used they contaminate clean dishes.
29 Counters, cutting boards and food preparation surfaces are not washed with hot water and soap before using or when preparing different foods. Yes No How I can fix this:

Always wash counters, cutting boards and other food preparation surfaces with hot water and soap or detergent before using and between preparing each different food.
30 Preparation and cooking equipment and utensils are not washed with hot water and soap after each use Yes No How I can fix this:

Always wash preparation and cooking equipment and utensils with hot water and soap or dish detergent after using and between preparing each different type of food.
Dry storage areas
31 Dry food storage areas are dirty, spills evident Yes No How can I fix this:

Keep dry food storage areas clean to prevent pest infestations.  Clean up spills immediately and schedule regular cleanings.
32 There are signs of pantry pests (worms, nests, moths, etc.) Yes No How can I fix this:

Obtain information regarding how to eliminate pantry pests by inspecting food, throwing out infested food, cleaning the area.
33 Dry food is stored near heat, water pipes, or hazardous household chemicals such as pesticides or cleaners Yes No How can I fix this:

Store cleaning supplies, pesticides and other household chemicals away from food to prevent contamination of food with poisons.  Choose to store dry goods in areas away from heat (radiators, oven) and water pipes (under a sink).

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