Clean: Wash Hands and Surfaces Often
Bacteria can be spread throughout the kitchen and get onto hands,
cutting boards, utensils, counter tops, and food.
Wash your hands with warm water and soap for at least 20 seconds
before and after handling food and after using the bathroom or
Wash your hands after playing with pets or visiting petting
Wash your cutting boards, dishes, utensils, and counter tops with
hot soapy water after preparing each food item and before you go on
to the next food.
Consider using paper towels to clean up kitchen surfaces. If you
use cloth towels wash them often in the hot cycle of your washing
Rinse fresh fruits and vegetables under running tap water,
including those with skins and rinds that are not eaten.
Rub firm-skinned fruits and vegetables under running tap water or
scrub with a clean vegetable brush while rinsing with running tap
Keep books, backpacks, or shopping bags off the kitchen table or
counters where food is prepared or served.
Separate: Don't Cross Contaminate
Cross-contamination is how bacteria can be spread. When handling
raw meat, poultry, seafood, and eggs, keep these foods and their
juices away from ready-to-eat foods. Always start with a clean
scene ― wash hands with warm water and soap. Wash cutting boards,
dishes, countertops, and utensils with hot soapy water.
Separate raw meat, poultry, seafood, and eggs from other foods in
your grocery shopping cart, grocery bags, and in your
Use one cutting board for fresh produce and a separate one for raw
meat, poultry, and seafood.
Use a food thermometer, which measures the internal temperature of
cooked meat, poultry, and egg dishes, to make sure that the food is
cooked to a safe internal temperature.
Never place cooked food on a plate that previously held raw meat,
poultry, seafood, or eggs.
For more information, visit the USDA Food Safety and Inspection