Personal hygiene

• Wash your hands with soap and warm, running water for 20 seconds before and after every step in food preparation.

• Have your child wash his hands before eating and after using the restroom, handling garbage, or touching pets. Dry his hands with a paper towel or cloth hand towel that is changed daily.

Work surfaces and kitchen equipment

Cutting boards

• Plastic or glass surfaces should be used for cutting raw meat and poultry. Wooden boards are safe if they are used only for raw meat and poultry. Use a different cutting board for other food such as produce, cheese, and bread.

• Wash cutting boards after each use in hot, soapy water or in the dishwasher.

• Sanitize both wooden and plastic cutting boards with a solution of 1 part household bleach to 10 parts water. This should be done every time the board is used for raw meat, fish, or poultry. Sanitize boards used for other purposes every week. Allow the bleach solution to stand for at least 2 minutes, then rinse and air-dry or pat dry with fresh paper towels.

• Replace cutting boards with cracks or grooves.

Small Appliances and kitchen surfaces

• Keep appliances free of food particles. Check the microwave oven, toaster, can openers, and blender and mixer blades. Remove blender blades and bottom when washing the jar. Use a bleach solution of 1 part household bleach to 10 parts water to sanitize these items.

• Keep counter and kitchen surfaces free of food particles. Clean regularly with a solution of 1 part household bleach to 10 parts water.

Sink area

• Keep soap nearby for hand washing and use paper towels to dry your hands.

• Use fresh, clean dishcloths and dish towels every day.

• If you use sponges, replace them at least once a week. Some experts suggest avoiding sponges entirely because they can hold germs and spread them around.

• Soak dishcloths and sponges every day for 5 minutes in a solution of 1 part household bleach to 10 parts water (this sanitizes them). Or you may heat wet sponges in the microwave on high for 2 minutes (they will get very hot), or run them through the dishwasher.

• Store food supplies away from the kitchen sink. Do not store chemicals and cleaning products near food supplies.

• Use liquid dish soap and very warm water when hand-washing dishes, pans, and utensils. You may air-dry dishes instead of using a towel.

Refrigerator/freezer

• Keep the refrigerator clean: Wipe spills up right away, check for food scraps, and sanitize shelves and doors regularly.

• Wipe the refrigerator once a week with a solution of 1 part household bleach to 10 parts water.

• Keep the refrigerator temperature between 34° F and 40° F. Keep freezer temperature below 5° F.

• Store all food in covered containers after cooling. First, cool hot foods, uncovered, in the refrigerator. Then, cover storage containers tightly after cooling. Freeze what you do not plan to use within the next 2 to 3 days. Throw out all prepared foods after 72 hours (3 days) in the refrigerator.

• Throw out eggs with cracked shells. Throw out foods older than their "use by" expiration dates.

• Throw out entire food packages or containers that show any mold, including yogurt, cheese, cottage cheese, fruit, vegetables, jelly, and bread and pastry products.

• Throw out freezer-burned foods.

Cupboards/pantry

• Keep food storage areas clean and check for signs of insects or rodents.

• Throw out any can with signs of spoilage: bulges, leaks, cracks, or deep dents in the seam area. Do not taste these.

• Rotate food stock so older items are used first. Do not use foods older than their "use by" expiration dates.

• Use home-canned foods within 1 year of canning, as chemical changes may take place. Before eating home-canned foods, review how it was processed to be sure the pH of food, size of bottle, and elevation above sea level was right. Look for mold and leaks. Check seals. If you think a home-canned food may not have been processed properly, if the lid bulges, or if the food has a bad odor or looks unusual after opening, throw it out.

Last Medical Review: 02/06/2009
Last Revised: 02/06/2009