According to a survey conducted across the country in late 1997, when people prepared meals in their own kitchens, they failed to follow food safety and sanitation practices over 99 percent of the time. These practices included hand washing, preparing and storing ingredients at proper temperatures, and avoiding cross-contamination.
While different government agencies regulate food safety procedures for restaurants and institutions, there is no equivalent requirement for homes, says Richard Daniels, Ph.D., president of Audits International, an independent firm that specializes in food safety and food quality evaluations.
The survey, conducted by Audits International, categorized kitchen violations as minor, major or critical. A violation that in itself can potentially lead to food-borne illness is considered critical. Major violations, though on their own are unlikely to cause food-borne illness, are frequently cited as contributing factors. To be considered acceptable, homes could have no more than four major violations and no critical violations.
Of the 106 households surveyed in 81 cities throughout the United States and Canada, cross-contamination occurred in 76 percent of kitchens, neglected hand washing occurred in 57 percent, and improper cooling of leftovers occurred in 29 percent of kitchens--all critical violations. At least one critical violation was found in 96 percent of households with an average of almost three per home. Major violations such as storing foods without covers, improper thawing, and smoking, eating, drinking or chewing gum while preparing food also were observed. In the end, only one house received an acceptable rating. None rated excellent.
Daniels says the survey results are significant when compared with institutions with professional food safety systems in place. He said that restaurants with far more complicated kitchens than those in most homes consistently receive acceptable, even excellent, ratings.
Daniels also stressed that consumers won't have to spend a lot of time or effort to upgrade their practices. He insists that avoiding cross-contamination, washing hands at appropriate times during meal preparation, cooking foods to the appropriate temperatures, and cooling leftovers properly are all easy improvements to make.
"Our country enjoys the safest food supply in the world," says Daniels. "With a little care, we can all ensure that the food we prepare at home will be safe as well."
--Carol Lewis
FDA Consumer magazine (September-October 1998)
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