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Clean: Wash Hands and Surfaces Often | |
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Regular hand-washing is one of the most effective defences against the spread of foodborne illness. Wash hands with warm water and soap for at least 20 seconds before leaving the bathroom, after changing diapers or handling pets.
- Launder reusable cloth grocery bags regularly. Place meat, poultry and fish into separate plastic bags to prevent cross-contamination from leaking juices.
- Wash hands and clean utensils, equipment (cutting boards, plates) and work surfaces with hot soapy water immediately after they have been in contact with raw meat, poultry, seafood or eggs, and before they come into contact with any other food, especially raw produce.
- After cleaning, sanitize utensils, cooking equipment and work surfaces with a mild bleach solution: (combine 5 mL of bleach with 750 mL of water in a labelled spray bottle, spray the bleach solution on the surface/utensil and let stand briefly, rinse with lots of clean water and air dry.)
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Other Documents in the Series |
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Clean: Wash Hands and Surfaces Often - Current Document
Separate: Don't Cross Contaminate
Cook: Cook to Proper Temperatures
Chill: Refrigerate Promptly
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For more information about the content of this document, contact Claude Baker.
This document is maintained by Amrit Matharu.
This information published to the web on April 1, 2015.
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