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.