National Food Safety Education Month^® 2006

Don't Compromise - Clean and Sanitize

Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this:

• Wash hands with soap and warm water for 20 seconds before and after handling food, and after using the bathroom, changing diapers, or handling pets.
• Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
• Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 tablespoon unscented liquid chlorine bleach per gallon of water may be used to sanitize washed surfaces and utensils. Rinse with clear water and air dry or pat dry with clean paper towels.

When cutting boards are used:

• Always use a clean cutting board.
• Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.