Staying Healthy in the Kitchen

SEPTEMBER 22, 2009

DENVER — Anyone who has ever gotten a touch of food poisoning will tell you that spending the night hugging the toilet isn't a pleasant experience. Food-borne illness can leave you weak and unable to function. Food-borne illnesses are not entirely avoidable, but you can greatly lower your risks when armed with the proper knowledge and tools for prevention. Angela Rossi, Director of Clinical Nutrition Services at National Jewish Health provides the following tips to avoid food borne illness during the food preparation process.


Do not consume food or beverages while preparing food. The potential for cross-contamination occurs while eating or drinking during the food prep process. When the hands touch the mouth area while eating food, or the hands touch the lip of a glass where the mouth was, and then your hands touch the food again the opportunity exists to pass germs and bacteria.

Use multiple cutting boards. Consistently using dedicated cutting boards for the different food groups. One for raw beef, one for raw poultry, one for produce and one for dry goods prevents each food group from coming in contact with another food's bacteria. Wash each board thoroughly after each use.


Use multiple towels. Do not use the same dish towel for wiping hands or countertops if you are working with foods that are potentially hazardous. Bacteria on the towel can be transferred again later onto hands or around surfaces. Also be careful when wearing an apron as they can also collect and transfer bacteria when you absentmindedly wipe hands on it repeatedly.

Before eating and before handling ready to eat foods. Before grabbing shredded cheese out of a bag, or deli meat from the packaging, shared bags of chips, etc... It is easy to contaminate a whole bag of product with dirty hands, that others share and eat from too.

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