CLEAN kitchen and personal hygiene

Acknowledgement: The CLEAN icon opens to corresponding tips from a past FSIS.USDA BeFoodSafe campaign.

Excerpts from FoodSafety.gov Clean: Wash Hands, Utensils, and Surfaces Often 

Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and countertops.

Wash your hands the right way:

• Use plain soap and water—skip the antibacterial soap—and scrub the backs of your hands, between your fingers, and under your nails for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
• Rinse hands, then dry with a clean towel.
• Wash your hands often, especially during these key times when germs can spread:
• Before eating
• Before, during, and after preparing food
• Before and after treating a cut or wound
• Before and after caring for someone who is sick
• After handling raw meat, poultry, seafood, or their juices, or uncooked eggs
• After blowing your nose, coughing, or sneezing
• After using the toilet
• After touching garbage
• After changing diapers or cleaning up a child who has used the toilet
• After touching an animal, animal feed, or animal waste
• After handling pet food or pet treats.

Wash surfaces and utensils after each use:

• Wash cutting boards, dishes, utensils, and countertops with hot, soapy water, especially after they’ve held raw meat, poultry, seafood, or eggs.
• Wash dish cloths often in the hot cycle of your washing machine.

Wash fruits and vegetables, but not meat, poultry, or eggs:

• Cut away any damaged or bruised areas, then rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes.
• Scrub firm produce like melons or cucumbers with a clean produce brush.
• Dry produce with a paper towel or clean cloth towel.
• Don’t wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your kitchen.
• Produce labeled as “pre-washed” does not need to be washed again.