Here are some tips from the Food and Drug Administration to help keep foodborne illness at bay in the kitchen:
Wash your 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.
Keep the work area clean and uncluttered. Wash countertops with a solution of 1 teaspoon of chlorine bleach to 1 quart of water or with a commercial kitchen-cleaning agent diluted according to product directions. These are the most effective at getting rid of bacteria.
Be sure to keep dishcloths clean because, when wet, they can harbor bacteria and may promote their growth. Use a fresh dishcloth each day.
