The cardinal rule of safe food preparation in the home is: Keep everything clean.

The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen.

Keep your work area clean and uncluttered. Be sure to wash the countertops with a solution of 1 teaspoon chlorine bleach to about 1 quart of water or with a commercial kitchen-cleaning agent diluted according to product directions. They're the most effective at getting rid of bacteria.

Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth. Wash dishcloths and sponges weekly in the washing machine in hot water.

While you're at it, sanitize the kitchen sink drain periodically by pouring down the sink a solution of one teaspoon bleach to one quart of water or a commercial cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth.

Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 1 teaspoon chlorine bleach to about 1 quart of water.

Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for other foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Visit The Cutting Board Factory for a great selection of food-safe cutting boards.

Always use clean utensils and wash them between cutting different foods.

Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they're used.

Don't put cooked meat on an unwashed plate or platter that has held raw meat.

Wash fresh fruits and vegetables thoroughly, rinsing in warm water. Don't use soap or other detergents. If necessary (and appropriate) use a small scrub brush to remove surface dirt.

Keep your kitchen clean and bacteria-free. Clean kitchen surfaces with hot soapy water using antibacterial sponges and soaps.

The sponges themselves should be bacteria-free. Microwave them for about a minute to keep them clean and dry.

Keep benches, cutting boards, knives, pans or other utensils clean.

Copyright (c) Terry Nicholls. All Rights Reserved.

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". For more tips like these, and to learn more about his book, visit his website at http://tinyurl.com/3fr2t

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