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Ask The Experts...

Ask the Experts...About Food Safety in Baking

Q. I'm teaching kids to bake. What should I remember to teach about food safety when they bake?

Did You Wash 'Em?

1. Wet hands with warm water, apply soap.
2. Briskly rub hands, between fingers, forearms, and fingernails for 20 seconds.
3. Rinse forearms and on down to hands.
4. Dry hands and forearms.
5. Use a paper towel to turn off the water and discard towel.

Source: Kansas Dept. of Health & Environment (www.kdhe.state.ks.us)

Dear Baker: The same principles that apply to commercial kitchens are good to practice at home. Some simple key components of food safety while baking are:

Before handling food, always wash your hands. Use the steps in the sidebar.

Keep perishable ingredients (eggs, meat, cheese, and milk) refrigerated - 40°F.

If the recipe calls for ingredients at room temperature or a certain temperature, warm or heat perishables just prior to using them in the recipe. For eggs "at room temperature," allow the eggs needed to warm at room temperature for 20 minutes before you begin. Never leave eggs out of the refrigerator over 2 hours.

Never eat unbaked dough or batter.

Apply egg wash (see glossary) to unbaked dough immediately before baking; do not apply the wash to a baked product that will not be baked further.

Store eggs and raw meat or poultry away from packages of nuts, chips, or other ingredients you may consume without baking or cooking.

Sanitizing spray:

  • 1 teaspoon liquid chlorine bleach
  • 1 quart water

    Combine in a spray bottle and use for surfaces.

    • Immediately clean counters which have drips or spills of raw egg and dispose of or change the cloth used.

    Frequently wash the hot pads used to handle baked goods. Also change dish cloths and towels daily or more often.

    Store the finished baked goods in clean containers or new plastic bags or wrap.

    If the baked goods contain meat, eggs, cheese, mushrooms, or other perishable fillings, store them wrapped and refrigerated after they are baked and adequately cooled.

    Wash chopping boards and knives thoroughly (or use separate ones) if they are used for raw meat or poultry before chopping nuts or fruit ingredients.