Spring Cleaning for Food Safety and Fruit MuesliSpring cleaning can help ensure food from your kitchen is safe for your friends and family.
April 29, 2015
Little River County, Ark. –
Spring cleaning can be a great time to make sure you are providing safe food from your kitchen. These simple steps for cleaning can help reduce cross contamination in the kitchen and greatly lower your risk for food poisoning. Hand washing is the most important step to help prevent foodborne illness.
Bacteria can survive in many places around the kitchen. It is important to clean all the surfaces regularly to prevent cross contamination. Always clean countertops before and after preparing foods. Maintain clean working surfaces by cleaning appliances regularly along with cutting boards and utensils. Sponges can harbor bacteria therefore it can contribute to cross contamination. Clean towels with hot water and soap before and after using the towels to clean surfaces.
Set up a cleaning routine for your refrigerator. Make sure the refrigerator temperature is set to below 40 degrees. Clean up any spills in the refrigerator as soon as they occur. Clean surfaces with warm soapy water and rinse the surfaces well. Keep an opened box of baking soda on the refrigerator shelf to eliminate odors. Do not use abrasive cleaners or any cleaners that will leave chemical residue behind near food, water or ice dispensers.
When in doubt, toss the food out. Get in the habit of throwing out perishable foods once a week including leftovers. There is a free application for your phone called “Is My Food Safe?” that you can download to keep up with the shelf life of foods. Also, use this time to go through your pantry and discard of items that have expired. Start a good habit of dating freezer foods as well and throw out any expired items in the freezer.
Enjoy this easy to prepare overnight breakfast! It has the protein and fiber to keep you full and energized while also providing foods to meet the food groups of dairy, whole grains, fruit, and protein.
Ingredients per serving:
½ cup oatmeal, quick or old-fashioned, uncooked
½ cup orange juice or apple juice
½ cup yogurt, vanilla or plain
½ cup fresh, frozen or canned fruit (blueberries, raspberries, sliced strawberries, chopped peaches)
½ teaspoon vanilla
1 tablespoon chopped almonds
*You may add 1-2 teaspoons of sugar or artificial sweetener when using plain yogurt if desired.
Mix all ingredients except almonds. Cover and refrigerate overnight. Top with almonds just before serving.
Please join us at our next cooking club meeting on Monday, May 11th at 5:30 PM. We will meet at Cossatot in the Millwood Room. We will have a new recipe to sample and will plan to discuss new recipes and freezer cooking / batch cooking recipes to save time and money! Call 870-898-7224 if you are interested in joining us!
If you would like more information about healthy foods, please call the Little River
County Extension office at (870) 898-7224 or email email@example.com. Always
feel free to stop by our office at 1411 N Constitution Ave in Ashdown to receive more
information. The Cooperative Extension Service is part of the University of Arkansas
Research and Extension. The Cooperative Extension is an equal opportunity/equal access/affirmative
Please like us on Facebook at www.facebook.com/LittleRiverFCS!
By Celeste Scarborough
County Extension Agent - FCS
The Cooperative Extension Service
U of A System Division of Agriculture
Media Contact: Celeste Scarborough
County Extension Agent - FCS
U of A Division of Agriculture
Cooperative Extension Service
1411 N Constitution Ave Ashdown AR 71822
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative
action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay.
The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.