Up to Code

Is your own kitchen up to code?

COLUMBUS (WCMH) - Every Wednesday, here on NBC4 News at 6 p.m., we show you restaurants that are not Up to Code.

Unsafe food temperatures, cross-contamination, dirty utensils. Violations run the gambit.

But have you ever stopped and asked yourself, "Is my kitchen Up To Code?"

Kim Harless, one of our viewers, recently found out.

Here’s how it all went down. NBC 4 Investigator Tom Sussi teamed up with Rob Acquista, the Columbus Public Health Department’s Food Protection Supervisor. Rob inspected Kim’s kitchen, just like he would a restaurant, and watched her prepare a meal.

Among the violations Rob dinged Kim on: cross-contamination concerns, improper hand-washing, and unsafe food temperatures.

Rob also pointed out 4 things you can do to help make sure your kitchen is Up To Code.

  • Raw foods, like chicken, meat and fish, should always be placed on the bottom of your refrigerator.
  • When cooking chicken, make sure it reaches at least 165 degrees, to prevent foodborne illnesses like salmonella.
  • Buy a digital food thermometer that can be used for both hot and cold foods.
  • When washing your hands, especially after handling raw foods like chicken, scrub them with soap for at least 12 seconds.

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