Kitchen Checklist for Families

When shopping, be sure to maintain the cold chain, especially in high temperatures. It starts right in the supermarket:

• Put frozen foods in your shopping cart last.  
• You should transport perishable foods in a cooler bag if the trip home takes a while. 
• Check eggs for cleanliness and damage. 
• Choose pasteurized milk, and always boil raw milk.

Bacteria can spread quickly during kitchen work, for example via countertops, cutting boards, and utensils. Cleanliness is the best protection.

• Wash your hands with warm water and soap before preparing any food. Especially after using the restroom or changing diapers, after gardening, and after contact with animals. 
• Wash your hands again after any contact with raw meat, eggs, or fish. 
• Use cutting boards with a smooth surface when preparing meat and fish. Clean them in the dishwasher if possible, or with very hot water and dish soap.  
• Do not rinse raw meat or poultry in the sink. Splash water can spread germs to work surfaces and other foods. 
• Thoroughly rinse fruits, vegetables, and herbs under running water. 
• Change and wash kitchen towels and dishcloths regularly.

Bacteria multiply most rapidly between 10 and 60 °C. Under these conditions, a single bacterium can quickly multiply into millions within a few hours. Here’s what you should keep in mind:

• Set your refrigerator to a maximum temperature of 5 °C. 
• Refrigerate or freeze perishable foods and meals immediately after shopping. 
• Cook ground meat on the same day. 
• Thaw frozen meat and poultry in the refrigerator or microwave—never at room temperature or in a warm water bath. 
• Store eggs in the refrigerator. 
• Seal opened food tightly or store it in airtight containers. 
• It’s best to refrigerate leftovers within an hour, especially dishes containing animal products such as meat, fish, eggs, and dairy products, as well as mushrooms and starchy foods like pasta, potatoes, and rice. 
• Reheat leftovers until they are thoroughly heated through.

Germs spread quickly to other foods. You should be especially careful with raw meat, poultry, fish, and eggs. Careful separation prevents what is known as cross-contamination. 

• Transport meat, poultry, and fish separately from other foods in separate packaging, and make sure to use airtight containers. 
• Prevent the spread of germs by using separate cutting boards and kitchen utensils (knives, cutlery) for raw meat or fish. 
• Carefully remove packaging material and thawing liquid from raw and frozen foods, and avoid contact with other foods.
• Never place ready-to-eat foods, such as salad or pre-cooked items, on dishes that have previously come into contact with raw meat, poultry, fish, or raw eggs.

Heating food to temperatures between 70 and 80 °C kills bacteria. The key factor is the internal temperature, not just the surface temperature.

• Cook meat, fish, and ground meat thoroughly at a minimum of 70 °C for at least 2 minutes. 
• For large cuts of meat, use a meat thermometer to measure the internal temperature to be on the safe side. 
• Minced meat must not be pink when consumed.  
• Boil breakfast eggs for at least 5 to 6 minutes; cook scrambled and fried eggs thoroughly.  
• Eat fully cooked foods immediately, if possible, while they are still at an appropriate temperature. This applies especially to baby food.  
• Do not store food at room temperature; always keep it in the refrigerator. 
• If you want to reheat food: heat it thoroughly once again.

Plant-based foods can also contain pathogens, although less frequently than animal products. 

• Always wash lettuce, vegetables, and fruits thoroughly with drinking water and dry them well. 
• Peeling can reduce the bacterial load.  
• Even brief blanching (immersing in boiling water for about 1 minute) can reduce bacteria. 
• Throw away moldy or rotten food immediately, even if the affected area seems small.

Flies, wasps, and pets can spread germs, even if you can't see them.

• You should store food and prepared meals in sealed containers or cover them with plastic wrap or similar suitable materials. 
• Consistently keep pets away from food. 
• A fly screen protects fruit and vegetables stored at room temperature from unwanted visitors. 

Babies, toddlers, pregnant women, and older adults are more sensitive to bacteria in food than adults. Therefore, the following foods should always be cooked thoroughly or avoided altogether:

• Raw ground meat
• Raw sausages such as salami, Teewurst, Mettwurst, or air-dried ham
• Raw milk and raw milk cheese
• Raw fish and raw seafood, such as in sushi, as well as cold-smoked or raw-cured fish like matjes
• Dishes containing raw eggs, such as tiramisu, homemade mayonnaise, and raw cookie dough
• Honey is not allowed until the child is two years old