Food safety

Cleaning utensils, like sponges, dishcloths, and brushes–including produce scrubbers and bottle brushes, must be properly cleaned and sanitized to minimize the risks of harboring illness-causing microorganisms and cross-contamination, the spread of microorganisms to other surfaces. 

Visual observations are not always reliable indicators that it is time to replace a cleaning utensil, especially sponges. Sponges are slow to dry between uses. This moist environment supports the survival and growth of microorganisms such as Salmonella and E.coli. By the time a sponge is discolored or has an odor, the amount of microorganisms growing inside it is likely at high enough levels to spread to other surfaces. 

Sponges

• Low cost
• Compostable options available
• Look for types that can be sanitized, and plan to sanitize them daily. Research has shown that microorganisms can reach unsafe levels within 3 days.
• Air dry the sponge to dry between uses. Place in a sponge holder that allows for air circulation on all sides.
• Replace every 1 to 2 weeks, or sooner if the material is worn. 
• Discard if used to clean up after norovirus. 

Handle Swedish dishcloths like sponges. A benefit to these is they dry quicker than traditional sponges. Follow the manufacturer instructions for sanitizing in a microwave. 

Sanitizing methods

• Microwave heating
  • Check the manufacturer label to verify the sponge does not contain any metal components and is microwave-safe.
  • Thoroughly rinse to remove any food debris, and saturate the sponge in clean water.
  • Place the sponge in a microwavable container. 
  • Heat the sponge for 1 minute on the high power setting. 
  • Flip the sponge. Use tongs as it will be hot. 
  • Heat for an additional 1 minute on the high power setting.
  • Carefully remove the sponge from the microwave and allow it to cool.
• Run through your dishwasher sanitize and heated dry cycle.
• Sanitizer solution
  • Prepare a sanitizer solution, such as a chlorine bleach solution.
  • Saturate the sponge in the solution for the required contact time.
  • Remove from the solution and allow it to completely dry. 

Dishcloths

• Reusable, long-lasting
• Washable in a laundry cycle
• Replace with a clean cloth daily, or more frequently if it becomes very soiled. (Remember to change your kitchen hand towel daily too). 

Brushes

• Reusable, long-lasting
• Bristles dry quicker than sponges or cloth material
• Look for types with a detachable head, and avoid wooden handles as wood is difficult to sanitize.
• Clean and sanitize after each use
  • Dishwasher sanitizer cycle
  • Spray with a sanitizer solution

References

• Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival, International Journal of Food Microbiology, Volume 337, 2021.

• Kitchen Sponges as Reservoirs of Foodborne Pathogens: Microbial Growth Dynamics, Surface Cross-Contamination, and Hygiene Implications, Journal of Food Protection, Volume 89, Issue 6, 2026.

Cutting boards can hide harmful germs, especially when they’re scratched, grooved or not properly cleaned. Whether your board is plastic, wood or glass, use and maintenance make a big difference in food safety. 

Choosing the right cutting board

• Choose a cutting board with a smooth, hard surface that’s approved for food contact.
• Avoid using cutting boards with deep grooves or scratches, as these can trap harmful germs.
• Replace the cutting board when it becomes heavily worn with deep grooves or scratches.

Preventing cross-contamination

• Do not prepare ready-to-eat foods (i.e., fruits or vegetables) on a cutting board used for meat without cleaning and sanitizing it first.
• If possible, use separate boards for different types of foods. For example, use one cutting board for raw meat, poultry, or seafood, and another for fruits, vegetables, and ready-to-eat foods.
• Use color-coded boards to prevent cross-contamination.
  • Red: raw meat, poultry and seafood.
  • White: fully cooked meat, poultry and seafood.
  • Green: fruits, vegetables and other ready-to-eat foods.

Cleaning and sanitizing

To clean

• Scrap off stuck-on food.
• Wash with hot, soapy water and scrub thoroughly or use a dishwasher if the board is dishwasher-safe.
  • Caution: Thin plastic boards or wood may warp.

To sanitize

• Mix one teaspoon of household unscented bleach with four cups of water.
• Submerge the board in the sanitizer solution. Follow the sanitizer label directions for soak time.
• Do not rinse.
• Allow to air dry before use.

Storage tips

• Let your cutting boards dry completely before you put them away.
• Store in a clean, dry location that is away from raw meats and juices. 

Pressure canners with a dial gauge should be checked for accuracy each year before use. This is an important step in safely preserving foods and should not be skipped. 

Pressure canners will either have a dial gauge or a weighted gauge for indicating and regulating the pressure inside the device. 

• A dial gauge can lose accuracy over time and with repeated use. If a dial gauge reads high, this can lead to under-processing or not reaching the required temperature during canning. Under-processing can result in unsafe food. If a dial gauge reads low, this can lead to over-processing or too high of a temperature reached during canning. Over-processing can result in poor-quality food. 

• Weighted gauges will rock gently or make a frequent jiggling noise to indicate if the correct pressure is being maintained. Read the manufacturer's instructions to know how a particular weighted gauge should rock or jiggle. Weighted gauges do not require testing for accuracy as the weights are solid pieces of metal with no movable parts.

Dial gauge accuracy

Dial gauges that read 2 or more pounds differently, either high or low, during testing should be replaced. Pressure adjustments can safely be made if the dial gauge reads up to 2 pounds high or low. 

All American pressure canners are manufactured by the Wisconsin Aluminum Foundry. These pressure canners have both a weighted gauge and a dial gauge. These models are regulated by the weighted gauge. The dial gauge is for reference purposes and does not require testing. Contact the Wisconsin Aluminum Foundry for testing and replacement part questions at 920-686-2701 or [email protected].

For all other pressure canner brands, please check with the manufacturer for testing services and replacement parts.

How to have your dial gauge checked

Extension no longer offers pressure canning dial gauge testing, including Extension’s county offices and regional offices across the state. Though some Extension offices have offered this service in the past, that practice has ended.

National Presto Industries will test dial gauges at no charge from these brands:

• National (made by National Presto Pressure Cooker Company)
• Magic Seal (sold at Montgomery Ward)
• Maid of Honor (sold at Sears, Roebuck and Company)
• Presto

Steps to send in your pressure gauge

1. Complete the Presto testing request form(printable version)
2. Carefully remove the dial gauge from the canner lid. If you cannot remove the dial gauge from the lid, you can send the lid with the dial gauge attached. Do not include the base of the pressure canner.
3. Package the dial gauge with foam, bubble wrap, or other packaging supplies to prevent damage during shipping.
4. Presto recommends using a tracking number when shipping your dial gauge.
5. Ship to: National Presto Industries, Inc.: ATTN: Gauge Testing, 3925 N Hastings Way, Eau Claire, WI 54703

After the dial gauge has been tested, Presto will return your dial gauge to you with the results and recommendations for use.

A slow cooker or "crock pot" is a convenient, portable electric appliance popular in today's kitchens. They are economical to operate and a great way to tenderize less expensive and tougher cuts of meat (shoulder, round, and chuck).

Is a slow cooker a safe way to cook food?

Yes, when used  correctly. Slow cookers cook food at a low temperature, generally between 170 and 280 degrees Fahrenheit, over several hours. The combination of direct heat from the pot, extended cooking time, and steam destroys bacteria, making it a safe method for cooking food.  However, a slow cooker should be used correctly to ensure food safety and quality.

Slow cooker food safety tips

• Don’t cook on the “warm” setting.
  • This setting is intended to keep already cooked food warm before serving.
  • Using it to cook food can leave food in the temperature danger zone (40 to 140 degrees Fahrenheit), increasing the risk of foodborne illness.
• Keep the lid on during cooking
  • Each time you lift the lid, the internal temperature drops 10 to 15 degrees and the cooking process is slowed by 30 minutes.
• Always use a food thermometer to check internal temperatures
  • Poultry: 165 degrees Fahrenheit
  • Roasts: 145 to 160 degrees Fahrenheit
  • Soups, stews and sauces: 165 degrees Fahrenheit
• Preheat when possible
  • Preheat your slow cooker or cook on high for the first hour to get foods out of the temperature danger zone  (40 to 140 degrees Fahrenheit).
  • Adding hot liquids can help the cooker reach a safe temperature quickly.
• Add enough liquid
  • Liquids  transfer heat to foods, playing an important role in the cooking process.
  • Fill the slow cooker ½ to ¾ full with food and liquid, following manufacturers directions for best results.
  • When cooking meats or poultry, the liquid should cover the ingredients to ensure even heat distribution.

Cooking specific foods

•  Cooking dried beans
  • Dried beans, especially kidney beans, contain a natural toxin that requires proper handling.
  • Soak beans for 12 hours, rinse, then boil on the stove top for at least 10 minutes before adding to your slow cooker.
• Cooking meat and poultry
  • According to the USDA Food Safety and Inspection Service, it is safe to cook large cuts of meat and poultry in a slow cooker as long as they are thawed first.
  • If frozen pieces are used, they will not reach 140 degrees Fahrenheit quickly enough and could result in a foodborne illness.
  • Preheating the slow cooker is especially important when cooking meats and poultry.
  • Always follow manufacturer's recipes and safety guidelines.
• Vegetables
  • Put vegetables on the bottom or sides of the slow cooker. Vegetables cook the slowest, so placing them near the heat ensures they cook thoroughly.

Cooling and reheating

• Don’t let food cool in the slow cooker, instead:
  • Serve immediately or
  • Transfer leftovers to a shallow container and refrigerate immediately.
• Don’t reheat food in the slow cooker, instead:
  • Reheat food on the stovetop or microwave to at least 165 degrees Fahrenheit
  • Then transfer to the slow cooker if you need to keep it warm at 140 degrees Fahrenheit or above.

Use a food thermometer every time you cook or reheat to tell if your food is safely cooked. You can't tell if a food is safely cooked simply by checking its color or texture.

FoodSafety.gov provides guidelines on how to cook raw meat, poultry, seafood and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.