1400 Broadway Lexington, KY 40511 Environmental Health 609-826-4935 www.dhss.delaware.gov/dhss/dph/hsp/ofp.html, Food Establishment Inspection Reports 307-777-7321, Wisconsin Department of Health Services 3% hydrogen peroxide can also be used as a bacteria-killer. 808-566-5049 (after hours) 617-522-3700 (emergency/after hours) www.scdhec.gov/environment/envhealth/food/htm/inspection-rating/, Rhode Island Department of Health 201 Monroe Street, Suite 1250 www.oregon.gov/ODA/fsd/Pages/index.aspx, Oregon Health Departments (by County) Salem, OR 97301 www.agri.ohio.gov/divs/meat/meat.aspx, Columbus Public Health It’s critical that everyone understands the facts in order to keep themselves safe and healthy. www.barrenriverhealth.org/mx/hm.asp?id=RestaurantScores, Kansas Department of Agriculture If there's anything stuck on the knife, quickly wipe it down with a sponge or dish towel. www.nmenv.state.nm.us/fod/Food_Program, New Mexico Department of Health 802-828-2426 785-296-1500 Do not use a towel. 270-202-5785 (24 hr access) www.health.state.nm.us, New Mexico Public Health Offices Map (by County) www.healthandwelfare.idaho.gov/Health/HealthDistricts/tabid/97/Default.aspx, Idaho Department of Agriculture www.dshs.state.tx.us/idcu/health/foodborne_illness/, Austin Food Establishment Inspections Birmingham, AL 35233 4041 N Central Avenue Food Protection Program dph.georgia.gov/environmental-health-inspections, Digital Health Department 1-800-PUB-HLTH (782-4584), Florida Department of Health 225-342-9500 It should only take you around 20 seconds to complete, so there is not excuse not to do it. Disinfecting is even more effective than sanitizing when it comes to destroying germs lurking on surfaces. 625 N Robert Street Water temperature when washing dishes should be very hot. www.cincinnati-oh.gov/noncms/health/inspection/, Ohio Inspections by County http://agriculture.vermont.gov/food_safety_consumer_protection, Utah Department of Agriculture and Food If food contact surfaces are not cleaned properly, bacteria may multiply to dangerous levels. If you have difficulty accessing any content, feature or functionality on our website or on our other electronic platforms, please call us at 1-800-227-1860 so that we can provide you access through an alternative method. 1000 SW Jackson Topeka, KS 66612 However, since guidelines include the prewashing step and the step where we lay the dishes aside to air dry as well, it is safe to say that the 3-compartment sink procedure actually has 5 steps it total: Prewash – Wash – Rinse – Sanitize … http://hdoa.hawaii.gov/blog/ag-resources/food-safety-on-farm/, Reporting Foodborne Illness (District Health Offices) 107 Corporate Drive Follow these steps to make sure your dishes are germ-free. 350 Capitol Street, Room 702 2600 Bull Street fultoncountyga.gov/dhw-restaurant-inspections, Richmond County Health Department (Augusta) Simply follow this 5-step process. Huntington, WV 25701 Do you know the current state of poultry regulation? Fruit and Vegetable Section http://tn.gov/health, Division of Foodborne Illness 2811 Agriculture Drive Dover, DE 19901 www.doh.wa.gov/YouandYourFamily/FoodSafety.aspx, www.doh.wa.gov/CommunityandEnvironment/Food.aspx, Washington Department of Health Food Safety Resources www.in.gov/isdh/20640.htm, Indiana Food Protection (by County) An email with instructions and a link to reset your password has been sent to your email. Elgin, IL 60123 www.azdhs.gov/preparedness/epidemiology-disease-control/food-safety-environmental-services/index.php 207-874-8633 Food & Consumer Safety Grand Rapids, MI 49503 Do not stack wet dishes; they need to be exposed to air in order to dry properly. www.mass.gov/dph/fpp, Massachusetts Health Departments (by County) southernnevadahealthdistrict.org/foodborne/index.php, Health Topics/Food Safety 2400 Troost Ave, Suite 3000 http://www.tchd.org/171/Infectious-Diseases, Denver Restaurant Health Inspection Reports http://dec.alaska.gov/eh/fss/Food/Complaints.html, Food Safety for Consumers "However, the process to safely hand wash dishes is extensive and must always include the "three-bowl" system in order to ensure that all germs have been removed from the dishes… Frankfort, KY 40621 800-852-3345, x5300 (toll free 24 hr) 800-606-0215 www.iowafoodsystemscouncil.org, Center for Acute Disease Epidemiology (CADE) 888-810-4316 toll free 109 Governor Street 770-458-3811, _________________________________________, womenshealth.gov/index.html extension.umaine.edu/food-health/food-safety/, Portland Health & Human Services www.mda.state.mn.us/food/safety, Infectious Disease Epidemiology, Prevention and Control (IDECP) 859-231-9791 publichealth.lacounty.gov/rating/, San Diego Food Complaints To clean a house, you’ll need to tackle the kitchen, bathrooms, and living spaces. Suburban Cook County: @foodsafecookco (Twitter), Cook County Department of Public Health 251 North Bayou Street www.scottcountyiowa.com/health/food.php, Indiana Department of Health Use super hot water. 1 West Wilson Street Food Safety Program Providence, RI 02908 PO Box 149347 4126 Technology Way How do I sanitize my dishes using bleach? Do not use sponges because they can harbor germs. Minneapolis, MN 55415 29 Hazen Drive Sanitize the dishes with a chlorine bleach solution OR the hot water method (see the “HOW TO SANITIZE” section below for directions on these two options). 517-335-9030 (emergency after hours) www.decadeonline.com/main.phtml?agency=COL, Franklin County Food Establishment Inspections Omaha, NE 68105 Try to get the water hot enough so that it is uncomfortable for your bare hands to be submerged for very long. Do not let water pool up in the bottom of glasses, bowls or cups. www.mafoodsafetyeducation.info, City of Boston Department of Health 515-281-7689 www.stlouisco.com/HealthandWellness/FoodandRestaurants/RestaurantInspections, Mississippi Department of Health Office of Food Safety and Environmental Health 3 Capitol Hill 7178 Columbia Gateway Drive https://www.pafoodsafety.state.pa.us/web/inspection/publicinspectionsearch.aspx, Oregon Health Authority Try approaching the process from top-to-bottom. In order to properly clean dishes, you first have to prepare the area and the dishes to be washed. Kitchen knives will be harder to clean if you allow debris to get stuck on. Boston, MA 02118 4052 Bald Cypress Way, Bin #A08 Depending on how dirty the dishes are, they will wash more or less.” This is pretty impressive in itself, but here are 15 other things you didn’t know your dishwasher could do . Dennis Avenue Health Center www.health.wyo.gov/phsd/epiid/foodsafety.html, Wyoming Department of Agriculture 800-232-4636 logisrv01.lincoln.ne.gov/health/rdPage.aspx?rdReport=EPH.Default, Montana Department of Public Health and Human Services Oahu 808-586-4586 Wet your hands, wrists, and arms. FDA Center for Food Safety, www.fda.gov Food and Drug Safety Program agr.wa.gov/FoodAnimal/FSP/ContactInformation.aspx, Seattle & King County Health Department erica.vaness@state.or.us, Oregon Department of Agriculture STOP recommends cleaning and disinfecting your tables, chairs, and counters after every use. https://www.dhs.wisconsin.gov/nutrition/safety.htm, Wisconsin Health Departments (by County and Tribal Agency) www.maine.gov/dhhs/mecdc/environmental-health/el/postings.htm, Maine Center for Disease Control and Prevention But, take it a step further to examine all the equipment to make sure that all the equipment is properly clean. Rinse dishes and stack in piles. Wash dishes and utensils using disposable gloves and hot water: Handle any used dishes, cups/glasses, or silverware with gloves. 866-366-3723 935 2nd Street SW 131 Coventry Street Helena, MT 59604 Columbus, OH 43215 If not, you can soak dishes and wipe cooking equipment with a sanitizing solution or use hot water (as noted above). www.slcohealth.org/programs/foodProtection/index.html, Report a Foodborne Illness So keep up the habit of scraping off leftover food, but feel free to leave behind plate residue for your … 1. 303-220-9200 New Orleans, LA 70112 Together with other consumer groups, STOP has sent a petition to USDA/FSIS urging them to modernize poultry regulations and make them enforceable. Experts also advise frequently cleaning high-touch surfaces in the home, including door knobs and light switches. www.health.ny.gov/environmental/water/drinking/doh_pub_contacts_map.htm, New York City Restaurant Inspection 512-463-7476 hdoa.hawaii.gov/agricultural-resources/, Georgia Department of Health 201 Townsend Street To do this, basically use the towel like you used the wash cloth when you washed that particular dish. Food and Drug Unit Kona 808-322-4877 www.healthguideusa.org/massachusetts_local_health_departments.htm, Massachusetts Partnership for Food Safety Education dec.alaska.gov/eh/fss/consumers/consumers.html, Foodborne & Waterborne Disease Information 800-458-1158 (toll free) secure1.state.mi.us/misafe/Default.aspx, Kent County (Grand Rapids) Health Department Jefferson City, MO 65102 southernnevadahealthdistrict.org/health-topics/food-safety.php, Nebraska Department of Health & Human Services Discard and replace soft, porous plastic or wood items saturated by floodwater, since they cannot be sanitized. 601-576-7725 (Office of Epidemiology) Soap stops bleach from sanitizing. Office of Food Protection Memphis, TN 38105 Allow dishes to air dry. All sinks should … Rinse in clear water after washing. When you disinfect, you’re wiping hard surfaces clean and then wiping with a disinfecting solution, which is stronger than a sanitizing solution. Food Protection 502-564-7181 Curtis State Office Building http://www.sandiegocounty.gov/content/sdc/deh/fhd/food/foodcomplaints.html, San Diego Foodborne Epidemiology www.ndhealth.gov/foodlodging, North Dakota Department of Agriculture www.agr.state.il.us/programs/consumer/foodinsp.html, Restaurant Inspections (Chicago) When you sanitize, you’re killing harmful germs with high heat or a chemical solution. fycs.ifas.ufl.edu/foodsafety/, Florida Restaurant Inspections (All Counties) 775-353-3718 A buildup in the pump assembly can prevent the dishes from getting properly … New Jersey Department of Agriculture Silver Spring, MD 20902 www.healthandwelfare.idaho.gov/Health/FoodProtection/tabid/96/Default.aspx, Questions/To Request Informational CD 3838 N Rural Street Salt Lake City, UT 84114 608-266-4821 350 North Redwood Road Mix up a disinfecting solution of ¼ cup of chlorine bleach with one gallon of cool water.Use a spray bottle to spray surfaces with the solution (use the heavy spray setting) and wipe the surfaces thoroughly with a clean cloth. sdda.sd.gov/farming-ranching-agribusiness/, South Dakota Food Establishment Inspections www.odh.ohio.gov/odhprograms/eh/foods/food2.aspx, Find Your Local Health Department (Ohio) 800-293-8228 (toll free), Tennessee Restaurant Inspections 3. Greenwood Village, CO 80111 www.cabq.gov/envhealth/inspections, New Jersey Department of Health 2283 Cartwright Road Columbia, SC 29211 www.denvergov.org/eh/tabid/435231, Denver Foodborne Illness Investigations epi.publichealth.nc.gov/cd/report.html#who, North Carolina Health Department Directors (by County) 4. 401-272-5952 (emergency after hours) www.maine.gov/dhhs/boh/food_safety_in_maine.html, Report a Foodborne Illness 221 State Street Food Protection Program doh.state.fl.us/environment/medicine/foodsurveillance/FoodandWaterborneDiseaseProgramFinalIndexPage.html, On Facebook 1300 Perdido Street, Suite 8E18 www.cabellhealth.org/index.htm, Cabell County/Huntington Restaurant Inspections Sparks, NV 89431 603-271-4589 Every single time you use dishes, utensils, cooking equipment, and surfaces in your kitchen, they need to be cleaned (and sanitized). www.slcohealth.org/programs/foodProtection/foodborneIllness.html, Food Establishment Inspections 1111 Washington Street SE If your goal is to do as much as you can to make sure germs are destroyed and prevent foodborne illness, you definitely want to sanitize your dishes. 800-992-2456 Option 4 www.vdacs.virginia.gov/foodsafety/index.shtml, Vermont Department of Health Consumer Protection Use a sink with three basins to wash, rinse, and sanitize your dishes. Keeping your kitchen, dishes, utensils, serving areas, and surfaces clean and free from germs is an ongoing job that needs daily attention from everyone in your household. southernnevadahealthdistrict.org/restaurants/index.php, Report a Foodborne Illness 605-773-4945 Davenport, Iowa 52801 www.ctahr.hawaii.edu/NEW/index.html, Hawaii Department of Agriculture 305-324-2400 The other way to sanitize your dishes is by using hot water. Food Program Food Protection Program Monte Vista, CO 81144 howard.envhealth.info/, Maine Department of Health and Human Services 417 Federal Street Office of Environmental Health 800-522-0203 (toll free) 321 E 12th Street You can also discard packaging and transfer the food to a clean bag or container. Wash off viruses and germs before bringing packages into your home. Concord, NH 03301 State Capitol /Wade Hampton Building, 5th Floor The correct procedure for sanitizing dishes with Clorox® Regular Bleach 2 is to first wash and rinse dishes, glassware, and utensils. Do not mix bleach in with the soapy water. 77-676-5414 (toll free from greater MN) www.cdph.ca.gov/programs (Follow link to Food, Drug, and Radiation Safety), California Department of Food and Agriculture Is Amazon actually giving you the best price? In case you go for this method, you’ll need to get a sanitizing sink heater installed under the sanitizing compartment. You should clean one room at a time, or one type of room a day. 286 Water Street, State House Station 11 401-222-2781 Sanitation of eating and drinking utensils and food contact surfaces should only be done after they have been thoroughly cleaned; otherwise it may not be effective. Meat Inspection Epidemiology/Foodborne Illness Office of Food Protection; Center for Retail Food, Plan and Process Reviews Council of State and Territorial Epidemiologists, www.cste.org Also be sure to wear gloves (rubber, latex, or vinyl) to clean. After this is done, simply load the dishes in the dishwasher, taking care to put lighter and more delicate dishes in the top rack so that they don’t get damaged. (Go easy on the soap.) Indianapolis, IN 46205 www.kyagr.com/consumer/division-of-food-distribution.html, Louisville Health and Wellness Food Protection Program 1001 E Fayette Street 509-324-1560 x2 Louisville, KY 40202 901-222-9243 600 E Capitol Avenue Some examples are: • soaking items in very hot water (see below) • soaking items in diluted bleach (see below) • saturating items … www.oda.state.ok.us/food/, Oklahoma Food Establishment Inspections 608-266-1865 Food and Nutrition In order to accomplish all three, your facility must have a three-compartment dishwashing sink. ttp://www.nda.nebraska.gov/fscp/index.html, Nebraska Health Departments (by County and Rural District) 617-983-6700 Food Safety 904-253-1000 www.clevelandhealth.org/network/environment/review_inspection_report.php, Cincinnati Food Establishment Inspections Discover the powerful clean and captivating scents of Scentiva. http://www2.dallascityhall.com/FoodInspection/SearchScores.cfm, Fort Worth Food Establishment Inspections www.wral.com/5onyourside/restaurants/page/1001540/, New York Department of Agriculture & Markets 503-986-4720 405-271-4060 New Brunswick, NJ 08901 Always wash hands before handling clean dishes. Des Moines, IA 50319 1000 NE 10th Street, Room 605 Step 2: Wash the dishes or equipment in hot, soapy water. 3. 866-313-6300 (toll free 24/7 access) www.azcentral.com/HealthInspectionMaps, Pima County Health Department Harrisburg, PA 17110 Montgomery, AL 36104 Share this article with each person in your family so they’re knowledgeable, too, on how to help make sure your kitchen doesn’t cause foodborne illness. 605-773-5425 Boise, Idaho 83712 614-466-1390 Our products are safe when used as directed. For optimal germ-killing, stick with the solution + method listed above. We’ll send you an email with your username and a link to reset your password. 630-444-3040 Rinse dishes very thoroughly in clean, hot water. St Paul, Minnesota 55155 www.denvergov.org/?TabId=391974, El Paso County (Colorado Springs) Food Safety The correct procedure for sanitizing dishes with Clorox® Regular Bleach2 is to first wash and rinse dishes, glassware, and utensils. www.worcesterma.gov/ocm/public-health, Maryland Department of Health Food Safety and Foodborne Diseases These include baby bottles, nipples and pacifiers. Food Safety Program 504-568-8316 206-296-4600 6101 Yellowstone Road, Suite 510 There should be two designated areas around the dishwashing area: a place for dirty dishes and a large area for clean dishes to be stored. After washing, soak for at least 2 minutes in a solution of 2 teaspoons of bleach per 1 gallon of water, drain and air dry. Capitol View Building www.ndhealth.gov/disease/GI/default.aspx, North Dakota Division of Food and Lodging www.pressherald.com/special/portland_maine_restaurant_inspection_report.html, Louisiana Department of Health & Hospitals http://www.allencountyhealth.com/get-informed/environmental-health-hazards/consumer-alerts/, Evansville & Vanderburgh County Department of Health 512-776-7676 Topeka, Kansas 66612 Inspectional Services Department/Health Division www.michigan.gov/mdch/0,4612,7-132-2945_5104—,00.html, Michigan Food Inspections Tampa, FL 33602 420 Mulberry Street Atlanta, GA 30303 1. 317-221-2222 You are so close to being done, keep up the great work! Drain the sink and rinse with hot water. Cleaning removes germs, … 919-707-5854 129 Pleasant Street Cleaning, sanitizing, and disinfecting are a big part of your food safety repertoire, and doing them right goes a long way toward preventing foodborne illness. Open the carton and make sure that the eggs are clean and the shells are not cracked. www.dhh.louisiana.gov/index.cfm/page/535, Louisiana Restaurant Inspections The hotter, the better. 316-660-5555 (24 hr access), Johnson County (Overland Park) Health Department This is a great question. 517-373-3740 Lansing, MI 48913 Raleigh, North Carolina 27603 Rinse the dishes and utensils in the second sink with clear, clean water. Here’s how to wash dishes by hand the right way: 1. 535 West Jefferson Street Kansas City, KS 66101 USDA- Food Safety and Inspection Services (FSIS) “When you wash vegetables, wash them under a running tap and rub them under water, for example in a bowl of fresh water. www.tpchd.org/food/, Spokane Regional Health District www.evansville.in.gov/Index.aspx?page=623, Illinois Department of Public Health 2. Food Safety Preventative Health and Safety Division www.dec.alaska.gov/eh/fss/index.htm, Food Safety & Sanitation by Location dhhs.ne.gov/publichealth/Pages/puh_oph_lhd.aspx#Websites, Omaha-Douglas County Health Department www.nola.gov/health-department/, Kentucky Department Public Health 217-782-4977 SANITIZING FOOD CONTACT SURFACES A solution of bleach and water should be used to sanitize all food preparation and contact surfaces. Cabinet for Health and Family Services www.dhh.louisiana.gov/index.cfm/page/394, Reporting Foodborne/Waterborne Disease Albany, NY 12237 Sanitize for 2 minutes with an approved sanitizing solution (50 ppm chlorine or 12.5 ppm iodine). Before we get started, you’re going to need a few items: a sponge, a drying rack, and for best results, a concentrated dish liquid like Dawn®. 501-661-2171 This invites cross-contamination and is an excellent opportunity to mistake a dirty dish for a clean … Buy eggs only if sold from a refrigerator or refrigerated case. Charleston, WV 25301 Get rid of any leftover food on your dishes. Portland, OR 97232 Baton Rouge, LA 70821-0629 Cedar Rapids, IA 52404 baltimorehealth.org/foodcontrol.html, http://health.baltimorecity.gov/environmental-health/food-facilities, Montgomery County (Germantown, Silver Spring) Department of Health 518-457-4492 Bowling Green, KY 42102 1500 Capitol Avenue, MS 7602 505-476-9102 602-364-3118, Maricopa County Department of Public Health 3125 Conner Boulevard, Suite D 54 Meadow Street 804A Newtown Circle Tallahassee, FL 32399 www.mobilecountyhealth.org, Mobile County Department of Food & Lodging Do not use on non-stainless steel, aluminum, silver, or chipped enamel. 5605 Six Forks Road Experts at the health organization say that you need to thoroughly rinse or completely submerge your dishes for at least 30 seconds in order to kill any harmful germs. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer. Augusta, Georgia 30901 Sacramento, CA 95814 Safely order food and disinfect those meal kits when they arrive. sddoh.glsuite.us/glsuiteweb/Clients/SDDOH/Public/HealthInspectionSearch.aspx, South Carolina Department of Health and Environmental Control 2000 Dennis Avenue Santa Fe, NM 87502 More Ideas … http://www.dem.ri.gov/programs/bnatres/agricult/index.php, Rhode Island Food Establishment Inspections Augusta, ME 04333 860-757-4726 or 860-757-4729, New Haven Health Department 319-892-5000 Miami-Dade Service Sites www.howardcountymd.gov/DisplayPrimary.aspx?id=4294969400, Food Establishment Inspection Program Environmental Health Do not re-freeze thawed food. This is a great question. Food Safety www.colorado.gov/cs/Satellite/ag_ICS/CBON/1251599400393, Food Safety (Statewide) Place 4-6 plates in the water (or more if you have a large sink). US National Library of Medicine, www.nlm.nih.gov/ 619 Ann Avenue Change out utensils in buffet line on a more frequent basis. 800 NE Oregon Street, Suite 640 334-206-5300 / 800-ALA-1818 PO Box 360 205-933-9110 Food Safety, Restaurant Inspections Jackson, MS 39215 Washing dishes by hand …
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