Wash your hands
This is most important when working in a kitchen as studies have shown that the kitchen is the place where germs are most likely to be found. Germs can spread easily when working with food and our hands can be in contact with many things during our daily interactions. By making it a routine to wash our hands before and after food preparation can help reduce harmful bacteria including salmonella and E.coli.
Store food with care
Prevent cross contamination by keeping cooked food away from raw food, store food in the refrigerator after it has been cooled. Storing warm food in the refrigerator does not allow it to be cooled evenly; creating an environment that promotes bacteria growth and increases food poisoning.
Disinfect your chopping boards
Research has found that the essential item in every kitchen is said to have an average bacteria count of 24,000 per square centimetre, which is 200 times more dangerous than a toilet seat. Simply washing with detergent does not kill germs, it helps remove them but not kill them as most detergents do not have the effective ingredient to eradicate. As E.coli have been found to live for weeks on chopping boards, it is important to use a food safe disinfectant spray as part of the cleaning process.
