food to another. Be sure to keep knives and utensils
separate as well, not just for the preliminary preparation
steps but also for cooking and serving.
Fundamental in keeping a safe and sanitary kitchen is
your refrigerator. Raw fish and meat should be kept in a
separate location from fresh fruits and veggies. Store eggs
on the interior shelves, rather than on the door, where the
temperature frequently is not quite cool enough to keep
them safe. Take advantage of the crisper drawer to store
leafy greens and other veggies in sealed plastic bags,
which will double their shelf lives. A few times a month, or
when necessary, wash the interior of your refrigerator with
warm soapy water. Once a week, try to discard any food
that looks past its prime or is starting to wilt or spoil.
Although fresh is always better for you than frozen, it is
impractical and expensive to eat fresh fish, meat, and
poultry every day. Take advantage of sales and buy these
foods in bulk. Divide them into meal-sized portions and
freeze them in sealable plastic bags. These simple steps
will go a long way in preventing spoilage or contamination
of meat, fish, and poultry.