Clean Food Preparation Surfaces
Bacteria can easily be spread through the surfaces food touches in a kitchen or food preparation space. One way to limit the spread of food-borne bacteria is to thoroughly clean food preparation and mealtime surfaces before and after cooking.
To clean surfaces:
- Wipe up spills on kitchen surfaces immediately using a paper towel or clean cloth
- Wash counter tops with hot soapy water after preparing each food item and before moving onto the next
- Wash table tops with hot soapy water after before and after each mealtime
- Sanitize counter tops and tabletops with a bleach-water solution. Bleach-water solution: 15 milliliters (approximately 1 tablespoon) of chlorine bleach to 4 liters (approximately 1 gallon) of water
- Allow surface to air-dry
NOTE: All cloths, towels and cleaning supplies should be kept clean and changed daily. Use separate cloths and towels for cleaning and cooking to avoid contamination.
Another way to limit the spread of food-borne bacteria is to prevent cross-contamination from uncooked meat, poultry, seafood and eggs to other foods.
Tips for preventing cross-contamination:
- Use separate cutting boards for raw fruits and vegetables and for raw meat, poultry, seafood and eggs
- Use separate plates and utensils for cooked and raw food
- Before using again, thoroughly wash cutting boards, plates and utensils that previously had contact with raw meat, poultry, seafood and eggs. Learn how to wash and sterilize dishes and utensils.
- Wash your hands between tasks
- Store meat, poultry, seafood and eggs separately from other foods in a refrigerator
- Avoid handling ready-to-eat foods with bare hands