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Wash Hands Often
Proper hand washing may eliminate nearly half of all cases of foodborne illness and significantly reduce the spread of the common cold and flu.
When You Wash
- Hands should be washed in warm, soapy water before preparing foods and after handling raw meat, poultry and seafood.
- Always wash your hands front and back up to your wrists, between fingers and under fingernails.
- Never forget to wash your hands after switching tasks, such as handling raw meat and then cutting vegetables.
- Dry hands with disposable paper towels, clean cloth towels or air dry.
- Sing two choruses of "Happy Birthday" while you lather up — cleaning your hands for 20 seconds.
And Don't Forget Surfaces...
- Keep kitchen surfaces such as appliances, countertops, cutting boards and utensils clean with hot, soapy water.
- A smelly dishcloth, towel or sponge is a sure sign that unsafe bacterial growth is lurking nearby. Bacteria live and grow in damp conditions.
- Wash dishcloths and towels often in the hot cycle of your washing machine.
- Disinfect sponges in a chlorine bleach solution.
- Replace worn sponges frequently.
Before You...
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After You...
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- Handle or prepare food
- Eat meals
- Feed children
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- Prepare food
- Touch raw food, especially meats
- Switch food preparation tasks
- Touch eggs and egg-rich foods
- Use the restroom
- Change a diaper
- Cough or sneeze
- Handle garbage, dirty dishes
- Smoke a cigarette
- Pet animals
- Use the phone
- Touch face, hair, body, other people
- Touch a cut or sore
- Clean or touch dirty laundry
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