Kitchen Code

Would your kitchen at home pass a health inspection?

Restaurants have to endure some pretty rigorous inspections from public health officials. How would your kitchen fare? Here are some official guidelines to keep it up to code:

• Your refrigerator temperature should be between 32 and 40 degrees.

• Don’t thaw foods in the danger zone – on the kitchen counter. You’ll need to thaw in the fridge or in the microwave instead.

• All produce MUST be washed and scrubbed – even pineapples, watermelon and cantaloupe.

• Your sponges must be cleaned regularly in the microwave or dishwasher, or replaced.

• Any perishables that have been out for more than two hours need to be stored in the trash can.

• Do NOT wash raw meat. That just spreads bacteria around your kitchen.