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Cleanliness: Maintaining a clean kitchen is essential for food safety. Keep your hands and surfaces clean by washing your hands before and after handling food, and wiping down surfaces, utensils, and dishes with hot, soapy water.

Separation: Keep raw meats, poultry, and seafood separate from other foods to prevent cross-contamination. Use separate cutting boards, utensils, and containers, and store these foods in the fridge or freezer to avoid the spread of bacteria.

Cooking temperatures: Cooking food to the proper temperature is crucial for killing harmful bacteria. Use a food thermometer to check the temperature of meat, poultry, and seafood, and follow recommended cooking times and temperatures.

Storage: Proper storage is essential for preventing the growth of bacteria and other contaminants. Keep perishable foods refrigerated or frozen, and use ice packs or a cooler to keep food chilled when enjoying a picnic or BBQ.

Expiration dates: Check expiration dates on food products before using them, and throw out anything that is past its expiration date or looks or smells off. If in doubt, throw it out!

By keeping these tips in mind, you can ensure that the food you prepare in your kitchen is safe, healthy, and delicious. Don't let food safety be a daunting task – embrace it as an integral part of your cooking routine for the benefit of your taste buds and your health.

Quiz

Choose the answer that best describes the practice in your household, whether or not you are the primary food handler.

1. The temperature of the refrigerator in my home is:
a. 50 degrees Fahrenheit (10 ° C)
b. 41 degrees Fahrenheit (5 ° C)
c. I don't know; I've never measured it.

2. The last time we had leftover cooked stew or other food with meat, chicken or fish, the food was:
a. cooled to room temperature, then put in the refrigerator
b. put in the refrigerator immediately after the food was served
c. left at room temperature overnight or longer
 

3. The last time the kitchen sink drain, disposal and connecting pipe in my home were sanitized was:
a. last night
b. several weeks ago
c. can't remember
 

4. If a cutting board is used in my home to cut raw meat, poultry or fish and it is going to be used to chop another food, the board is:
a. reused as is
b. wiped with a damp cloth
c. washed with soap and hot water
d. washed with soap and hot water and then sanitized
 

5. The last time we had hamburgers in my home, I ate mine:
a. rare
b. medium
c. well-done
 

6. The last time there was cookie dough in my home, the dough was:
a. made with raw eggs, and I sampled some of it
b. store-bought, and I sampled some of it
c. not sampled until baked
 

7. I clean my kitchen counters and other surfaces that come in contact with food with:
a. water
b. hot water and soap
c. hot water and soap, then bleach solution
d. hot water and soap, then commercial sanitizing agent
 

8. When dishes are washed in my home, they are:
a. cleaned by an automatic dishwasher and then air-dried
b. left to soak in the sink for several hours and then washed with soap in the same water
c. washed right away with hot water and soap in the sink and then air-dried
d. washed right away with hot water and soap in the sink and immediately towel-dried
 

9. The last time I handled raw meat, poultry or fish, I cleaned my hands afterwards by:
a. wiping them on a towel
b. rinsing them under hot, cold or warm tap water
c. washing with soap and warm water
 

10. Meat, poultry and fish products are defrosted in my home by:
a. setting them on the counter
b. placing them in the refrigerator
c. microwaving
 

11. When I buy fresh seafood, I:
a. buy only fish that's refrigerated or well iced
b. take it home immediately and put it in the refrigerator
c. sometimes buy it straight out of a local fisher's creel
 

12. I realize people, including myself, should be especially careful about not eating raw seafood, if they have:
a. diabetes
b. HIV infection
c. cancer
d. liver disease
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Answers

1. Answer B. The recommended temperature for a refrigerator is between 35-38°F (1.7-3.3°C). It's the perfect sweet spot to prevent spoilage and harmful bacteria growth. And don't forget to keep an eye on those temperature settings and door seals, or you'll be letting in more than just a draft!

2. Answer B. Don't let those delicious leftovers go to waste! As a general rule, it's best to pop cooked food into the fridge as soon as it's cooled down to room temp - and definitely within 2 hours of cooking. Why the rush? Well, leaving your food out for too long can be a breeding ground for harmful bacteria that can lead to a nasty case of foodborne illness. So be proactive, and give those germs the cold shoulder by chilling your food ASAP!

It is important to note that the temperature danger zone for food is between 40°F (4°C) and 140°F (60°C). Food should be kept out of this temperature range as much as possible to prevent the growth of harmful bacteria. When storing cooked food in the refrigerator, it should be stored in airtight containers to prevent contamination from other foods, and should be eaten within a few days.

3. Don't let your kitchen sink be a breeding ground for bacteria, odors, and other gross substances - keep it squeaky clean with these helpful tips! First up, make sure to sanitize your sink drain on the reg - once a week is a good rule of thumb. Bust out the baking soda and vinegar, or a trusty commercial cleaner, to give that drain a good scrub and remove any food bits, grease, or debris that may have snuck in.

Next up, show some love to your garbage disposal by cleaning it once a week. Give it the ol' ice cube and vinegar/lemon juice treatment to dislodge any pesky food particles and debris that may have piled up in there. For an extra boost of sanitization, try using a commercial cleaner specifically designed for your disposal unit.

Last but not least, don't forget about the connecting pipe! While it doesn't need to be cleaned as often as the sink drain or disposal, it's still a good idea to give it a deep clean every few months. Whip up that trusty baking soda and vinegar combo (or break out the commercial cleaner) to help remove any buildup of grease or debris lurking in the pipes. Your nose (and your kitchen) will thank you!

It's important to note that the frequency of cleaning may vary depending on how often you use your sink and disposal, as well as how much food waste you generate. If you notice any unusual odors or buildup in your drain or disposal, you may need to clean them more frequently.

4. Answer D. Don't let a dirty cutting board leave you in a pickle - keep those pesky bacteria at bay with these simple steps! If you've used your board to chop up some raw meat, poultry, or fish, it's crucial to properly clean and sanitize it before using it again to avoid cross-contamination and potential illness.

First, grab a spatula or scraper and scrape off any leftover bits of food. Next up, lather that board up with hot, soapy water and scrub away any lingering germs with a brush or sponge. Rinse it with hot water and dry it off with a clean towel.

Now for the sanitizing part - you've got options! Either whip up a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water and let the board soak in it for a few minutes before rinsing and drying it, or simply toss it in the dishwasher (if it's dishwasher safe, of course).

Remember to use separate cutting boards for different types of food to avoid cross-contamination - one for meat, poultry, and fish, and another for your fruits and veggies. Trust us, your tummy will thank you!

5. Answer C. The choice of how to cook a hamburger is a matter of personal preference, as long as the meat is cooked to a safe internal temperature to prevent foodborne illness. According to the United States Department of Agriculture (USDA), ground beef should be cooked to a minimum internal temperature of 160°F (71°C) to ensure that harmful bacteria are destroyed.

That being said, some people prefer their burgers cooked to varying degrees of doneness. Rare burgers, cooked to an internal temperature of 120-130°F (49-54°C), have a reddish center and are very juicy. Medium burgers, cooked to an internal temperature of 135-145°F (57-63°C), have a slightly pink center and are still fairly juicy. Well-done burgers, cooked to an internal temperature of 160°F (71°C) or higher, are brown all the way through and tend to be less juicy.

Ultimately, the decision of how to cook a hamburger should be based on personal preference while also ensuring that it is cooked to a safe internal temperature.

6. Answer C. Who can resist the temptation of a spoonful of raw cookie dough? But before you dive in, beware of the potential health risks! Raw cookie dough can contain raw eggs and uncooked flour, both of which can carry harmful bacteria like Salmonella and E. coli.

To minimize your risk of getting sick, it's recommended that you steer clear of consuming raw cookie dough altogether. But fear not, cookie lovers - there are other options! You can try making cookie dough without raw eggs, or use pasteurized eggs and heat-treated flour. If all else fails, you can always opt for pre-made cookie dough that's safe to eat raw.

If you simply can't resist the allure of raw cookie dough, remember to enjoy it in moderation and to take proper food handling precautions. Always wash your hands before and after handling the dough, and be sure to refrigerate or freeze any leftovers. Now go ahead and indulge - just be sure to play it safe!

7. Answer C or D. Keep those kitchen surfaces clean and germ-free with these essential steps! First up, grab a clean, dry cloth or paper towel and wipe away any food debris or crumbs. Next, bust out a damp cloth or sponge and give that surface a good scrub-down with hot, soapy water.

Rinse away any soap residue with a clean cloth or sponge and dry off with a fresh towel. But wait, we're not done yet! Use a disinfectant spray or wipes that are safe for food surfaces and follow the manufacturer's instructions to make sure you're using them properly. Don't forget to let the surface air dry before using it again.

And let's not forget about those trusty utensils and cutting boards! Scrub them down with hot, soapy water and a sturdy brush, rinse them thoroughly, and give them time to air dry.

Make sure to clean your kitchen surfaces regularly, especially after handling raw meat, poultry, or seafood, and after any spills or messes. Stay clean, stay safe, and enjoy your delicious meals with peace of mind!

8. Answers A and C are worth two points each. There are potential problems with B and D. According to the FDA's Buchanan, letting dishes sit in water for a prolonged period creates a breeding ground for bacteria. The food particles left on the dish provide nutrients for bacteria to multiply, leading to potential health hazards.

To avoid this, it's best to wash dishes by hand within two hours of use. This practice helps prevent the buildup of bacteria and ensures a safe and healthy home environment. Additionally, air-drying dishes instead of handling them while wet helps minimize the risk of contamination.

9. The only correct practice is answer C. Give yourself two points if you picked it. When it comes to handling food, especially raw meat, poultry, and fish, you gotta take some extra precautions to keep those nasty germs at bay. That's why it's important to wash your hands with some warm water and soap for at least 20 seconds before AND after handling your grub. Got an infection or cut on your hands? No problemo! Just throw on some rubber or plastic gloves to protect yourself. And don't forget to wash your gloved hands just as often as your bare hands, 'cause those gloves can pick up bacteria too.

10. Give yourself two points if you picked B or C. When it comes to thawing food, it's important to do it safely to prevent any unwanted bacteria from growing. The experts suggest three safe ways to thaw food: the refrigerator, microwave, or cold water. If you go with the water method, be sure to submerge your food in a water-tight plastic bag and change the water every 30 minutes. And remember, the best way to maintain quality is by thawing gradually overnight.

If you're using a microwave, follow the instructions on the package and leave enough space for heat to circulate. Smaller items tend to thaw more evenly than larger pieces.

Whatever you do, don't thaw your meat, poultry, and fish on the counter or in the sink without cold water, as bacteria can grow quickly at room temperature.

11. A and B are correct. Give yourself two points for either. To buy safe seafood, go to reputable dealers who refrigerate or ice their products. Once purchased, put it on ice or in the fridge/freezer. Avoid buying cooked seafood displayed with raw fish, and don't buy torn, open, or frosted frozen seafood. Store seafood in the coldest part of the fridge or wrap tightly in moisture-proof freezer paper/foil. Finally, if you're dealing with shellfish like lobsters, crabs, oysters, clams, or mussels, make sure to discard them if they die during storage or if their shells crack or break. Live shellfish should close up when their shell is tapped.

12. If you are under treatment for any of these diseases, as well as several others, you should avoid raw seafood. Give yourself two points for knowing one or more of the risky conditions.

If you have certain diseases or conditions, you need to be extra careful when it comes to eating seafood, as you may be at risk of serious illness or death from contaminated seafood. These include liver disease, diabetes, stomach problems, cancer, immune disorders, long-term steroid use, and hemochromatosis.

Older adults are also at increased risk as they're more likely to have these conditions. To stay safe, it's important that you avoid eating raw seafood and stick to seafood that's been thoroughly cooked.

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Rating Your Home's Food Practices

24 points: Feel confident about the safety of foods served in your home.

12 to 23 points: Reexamine food safety practices in your home. Some key rules are being violated.

11 points or below: Take steps immediately to correct food handling, storage and cooking techniques used in your home. Current practices are putting you and other members of your household in danger of food-borne illness.

Remember not so long ago, when you could make your fortune in real estate. It was nothing then to buy a home, wait a short while, and then sell it at a tidy profit. And then do it all over again. Well, as you probably know, times have changed. As good as the market is right now, home prices are still below what they were at their peak. Buyers are far more discriminating, and a large percentage of the homes listed for sale never sell. It's more critical than ever to learn what you need to know to avoid costly seller mistakes in order to sell your home fast and for the most amount of money.

The 7 Deadly Mistakes Most Homesellers Make Failing to analyze why they are selling. Not preparing their home for the buyer's eye. Pricing their homes incorrectly. Selling too hard during showings. Signing a long term listing agreement without a written performance guarantee. Making it difficult for buyers to get information on their home. Failing to obtain a pre-approved mortgage for ones next home.

The 9 Step System to Get Your Home Sold Fast and For Top Dollar

Selling your home is one of the most important steps in your life. This 9 step system will give you the tools you need to maximize your profits, maintain control, and reduce the stress that comes with the homeselling process:

1. Know why you're selling, and keep it to yourself.

The reasons behind your decision to sell affect everything from setting a price to deciding how much time and money to invest in getting your home ready for sale. What's more important to you: the money you walk away with, or the length of time your property is on the market? Different goals will dictate different strategies.

However, don't reveal your motivation to anyone else or they may use it against you at the negotiating table. When asked, simply say that your housing needs have changed.

2. Do your homework before setting a price.

Settling on an offering price shouldn't be done lightly. Once you've set your price, you've told buyers the absolute maximum they have to pay for your home, but pricing too high is as dangerous as pricing too low. Remember that the average buyer is looking at 15-20 homes at the same time they are considering yours. This means that they have a basis of comparison, and if your home doesn't compare favorably with others in the price range you've set, you won't be taken seriously by prospects or agents. As a result, your home will sit on the market for a long time and, knowing this, new buyers on the market will think there must be something wrong with your home.

3. Do your homework.

(In fact, your agent should do this for you). Find out what homes in your own and similar neighborhoods have sold for in the past 6-12 months, and research what current homes are listed for. That's certainly how prospective buyers will assess the worth of your home.

4. Find a good real estate agent to represent your needs.

Nearly three-quarters of homeowners claim that they wouldn't use the same realtor who sold their last home. Dissatisfaction boils down to poor communication which results in not enough feedback, lower pricing and strained relations. Another FREE report entitled "10 Questions to Ask Before You Hire an Agent" gives you the straight, to-the-point questions you should be asking when you interview agents who want to list your home. You can obtain a FREE copy of this report from my website.

5. Maximize your home's sales potential.

Each year, corporate North America spends billions on product and packaging design. Appearance is critical, and it would be foolish to ignore this when selling your home.

You may not be able to change your home's location or floor plan, but you can do a lot to improve its appearance. The look and feel of your home generates a greater emotional response than any other factor. Clean like you've never cleaned before. Pick up, straighten, unclutter, scrub, scour and dust. Fix everything, no matter how insignificant it may appear. Present your home to get a "wow" response from prospective buyers.

Allow the buyers to imagine themselves living in your home. The decision to buy a home is based on emotion, not logic. Prospective buyers want to try on your home just like they would a new suit of clothes. If you follow them around pointing out improvements or if your decor is so different that it's difficult for a buyer to strip it away in his or her mind, you make it difficult for them to feel comfortable enough to imagine themselves an owner.

6. Make it easy for prospects to get information on your home.

You may be surprised to know that some marketing tools that most agents use to sell homes (eg. traditional open houses) are actually not very effective. In fact only 1% of homes are sold at an open house.

Furthermore, the prospects calling for information on your home probably value their time as much as you do. The last thing they want to be subjected to is either a game of telephone tag with an agent, or an unwanted sales pitch. Make sure the ads your agent places for your home are attached to a 24 hour prerecorded hotline with a specific ID# for your home which gives buyers access to detailed information about your property day or night 7 days a week without having to talk to anyone. It's been proven that 3 times as many buyers call for information on your home under this system. And remember, the more buyers you have competing for your home the better, because it sets up an auction-like atmosphere that puts you in the driver's seat.

7. Know your buyer.

In the negotiation process, your objective is to control the pace and set the duration. What is your buyer's motivation? Does s/he need to move quickly? Does s/he have enough money to pay you your asking price? Knowing this information gives you the upper hand in the negotiation because you know how far you can push to get what you want.

8. Make sure the contract is complete.

For your part as a seller, make sure you disclose everything. Smart sellers proactively go above and beyond the laws to disclose all known defects to their buyers in writing. If the buyer knows about a problem, s/he can't come back with a lawsuit later on.

Make sure all terms, costs and responsibilities are spelled out in the contract of sale, and resist the temptation to diverge from the contract. For example, if the buyer requests a move-in prior to closing, just say no. Now is not the time to take any chances of the deal falling through.

9. Don't move out before you sell.

Studies have shown that it is more difficult to sell a home that is vacant because it looks forlorn, forgotten, simply not appealing. It could even cost you thousands. If you move, you're also telling buyers that you have a new home and are probably highly motivated to sell fast. This, of course, will give them the advantage at the negotiating table.

For more information about any of our innovative homeowners programs, give us a call.

 

The power you receive from the wall outlet is typically 120 volts AC power, which the power companies attempt to keep uniform. However, lightning strikes, short-circuits, and other accidents can cause the voltage to surge to hundreds or thousands of volts. Engineers refer to this as a surge, which lasts only a few millionths of one second but can be destructive to appliances.

Appliances are designed to function on normal 120 volts AC supply with some tolerance for more or less voltage, but surges can damage or upset them, leading to frustration, repair bills, and even rare instances of fire.

In addition to surges, there are other disturbances that can affect appliances. Sags occur when voltage falls below normal, which can cause a computer to crash, digital clocks to malfunction, and VCRs to forget their settings. Swells are the opposite of sags and refer to short-duration voltage increases that can upset sensitive appliances and cause damage if they are very large or last a long time. Noise is a term used to describe very small but persistent disturbances that can be a nuisance. Finally, outages occur when there is no voltage at all.

To protect appliances from surges, it's important to understand which types of appliances are at risk. Appliances can be categorized based on their connections: power, telephone, cable, or antennas. Electronics that are connected only to power, such as a computer with no modem, a TV set with rabbit ears, a VCR not connected to cable TV, a table-top radio, or a microwave oven, are typically not difficult to protect from surges, and many manufacturers already build surge protection into these appliances.

Appliances that are powered by receptacles but also connected to an external communications system, such as telephones, cable TV, or satellite receivers, may require additional protection. Appliances connected to a household control system, such as garage door openers, intrusion or fire alarms, automatic sprinklers, or intercoms, also need attention.

Surges can originate from two sources: lightning surges and switching surges. Lightning surges occur when lightning strikes between a cloud and objects on earth. They can be direct or indirect, inducing a voltage into electrical circuits. Well-protected electrical systems can survive a direct strike with some momentary disturbances, while indirect lightning effects are less dramatic but can still cause unwanted effects.

Switching surges occur when electrical loads are turned on or off within your home or by normal power company operations. Similar to water hammer in piping, electrical current continues to flow for a short time after a switch is opened, producing a surge in the wiring.

In conclusion, surges can be destructive to appliances, and it's important to understand the risks to different types of appliances and how to protect them. By using surge protection devices and properly grounding your home's electrical system, you can mitigate the risk of damage from surges and other electrical disturbances.

Surges are not uncommon and can occur in bursts. To determine the frequency, distance, and severity of these surges, one must take calculated risks or invest in protection. Surge protection can range from simple plug-in devices to whole-house installations done by professionals.

The frequency of surges can vary depending on location and time. Lightning strikes can be recorded and analyzed by electric utilities and businesses to make informed decisions about investing in protection schemes. The severity of a surge is linked to its proximity, with nearby strikes having more severe consequences than those farther away.

To mitigate the risk of surge damage, one must weigh the cost of unprotected appliances against the cost of protection. A small investment in surge protectors can provide peace of mind and effective protection.

When you walk into a computer or electronic store looking for protection against power surges, you may be confused about the name to call these protective devices. Surge-protective devices are the technical name used by engineers, but this sounds too technical to many people.

One popular name that seems to have stuck is "surge suppressor," which comes in a variety of trademarked names. However, the Underwriter's Laboratories has chosen to call them "Transient Voltage Surge Suppressor," and you may find this name or the TVSS acronym next to the listing on the product. Always ensure that the product has been tested by a product safety testing organization, such as UL, ETL, or CSA, as indicated by their labels, to ensure its quality.

Although it is impossible to completely suppress or "arrest" a power surge, protective devices divert the surge to the ground, where it cannot cause any harm.

Surge protectors come in many shapes and forms, including plug-in surge protectors, which are the easiest to install and come in a variety of brands. Depending on the appliance, you will need a simple AC power plug-in or a more complex combined protector for AC power and telephone or cable.

Before you purchase a surge protector, you need to consider how the protector will power your appliance if the protective element should fail under extreme cases of exposure to a large surge or swell. Some surge protectors are provided with an internal fuse that will disconnect in case of failure. However, this disconnect can operate in two different ways, depending on the design of the surge protector. Some will completely cut off the output power, while others will disconnect the failed element but maintain the power output. To make an intelligent decision, you must know which of the two possibilities are designed into the surge protector that you will be looking for.

To help consumers understand what is happening inside the surge protector, many manufacturers provide some form of indication, generally by one or more pilot lights on the device. However, these indications are not standardized, and the meaning might be confusing, between one, two, three, or four lights, where it is not always clear what their color means. It is important to read the instructions carefully.

Besides plug-in surge protectors, you can also install a protector at the service panel of the house or the meter socket. The two other possible locations for surge protectors are the service panel (breaker panel) and the meter socket.

Instead of using several plug-in protectors - one for each sensitive appliance, it is sometimes recommended to install a protector at the service panel of the house (also called "service entrance" or "breaker box"). The idea is that with one device, all appliances in the house can be protected, perhaps with a few plug-in protectors next to the most sensitive appliances.

There are two types of service-panel surge protectors available: those incorporated in the panel and those outside the panel. Some breaker panel manufacturers offer a snap-in surge protector, which takes the space of two breakers and is easily installed by the homeowner or an electrician. However, the snap-in protectors generally fit only in a breaker panel from the same manufacturer and possibly down to the model or vintage of the panel.

Other surge protectors are packaged for wiring into the service panel, either within or next to the panel, and such an installation is best left to a licensed electrician.

There might be a possibility that the power company in your area offers, as an option, to install a surge protector with a special adapter, fitting it between the meter and its socket. However, this type of device and installation is out of the question as a do-it-yourself project and will require cooperation from the power company, if they do offer the program.

Other types of outdoor surge protectors can be installed near the meter. That kind of installation must be done by a licensed electrician.

Before choosing surge protection for your appliances, consider where you live and what kind of appliances you use. The severity of your surge problem can depend on the type of dwelling you live in. Appliances can be categorized by their sensitivity to surges. Motor-driven and heating appliances are generally insensitive to surges, while electronic appliances are more susceptible. For two-link appliances, special surge protectors that combine power and communications connections are necessary to protect against voltage differences. Other electrical systems, such as garage door openers and intrusion alarm systems, can also be affected by surges, but protection options are not as readily available. Codes and safety-oriented practices can provide some protection, but additional surge protection may be necessary.