Clean: Wash hands and surfaces often
- Cleaning removes dirt, and sanitizing reduces the number of bacteria. Regularly clean and sanitize kitchen counters using a commercially available disinfectant product or a DIY sanitizing solution with 5 tablespoons (1/3 cup) unscented liquid chlorine bleach to 1 gallon of water or 4 teaspoons of bleach per quart of water. Do not use this solution or other disinfecting products on food.
- Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
- Wash your utensils, dishes, and cutting boards with hot, soapy water.
- Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce with a clean produce brush.
- With canned goods, remember to clean lids before opening.
- If you carry items home in reusable bags, make sure to wipe them down thoroughly or wash them immediately after returning home.
Separate: Separate raw meats from other foods
- Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate.
- Use separate cutting boards and plates for raw meat, poultry, and seafood.
- When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.