Clean your hands, surfaces and equipment. Do it often and do it well! Bacteria can get onto hands, cutting boards, knives, dishcloths, countertops and the food itself.

1. Wet your hands with warm running water.
2. Lather your hands with soap for 15 to 20 seconds.
3. Rinse hands thoroughly and pat dry with a paper towel.
4. Use the paper towel to turn the tap off.

Wash your hands before preparing, handling, serving or eating food.

Wash your hands after :

• using the washroom
• sneezing, coughing or blowing your nose
• touching your face, mouth or hair
• handling raw meat or other uncooked foods, or the surfaces they have been on (e.g., cutting boards, countertops)
• handling dirty utensils or dishes
• handling money
• smoking
• touching pets
• cleaning
• handling garbage

Do not handle food when you are sick – especially if you have been vomiting or have diarrhea.

Equipment cleaning tips :

Clean kitchen equipment and dishes with hot water and dish detergent, rinse and then sanitize. To sanitize dishes and cutting boards do the following :

• Add 2.5mL (1/2 teaspoon) of household bleach to every 1 litre (4 cups) of warm water you put in the sink.
• Soak dishes and cutting boards for at least 45 seconds.
• Let them to air dry completely before use.

To sanitize kitchen counters, tables, taps, sinks and appliances (including fridge door handles), follow these steps :

1. Mix 5 mL (1 teaspoon) of household bleach per litre (4 cups) of water.
2. Put mixture in a labeled spray bottle.
3. Squirt the mixture on countertops and other surfaces.
4. Wipe with a clean cloth or paper towel.
5. Make a fresh solution often.

To clean dishcloths, aprons and towels, run them through the washing machine often.

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