1. Before preparing any food, be sure to wash your hands thoroughly with soap and water. Dry your hands with a clean towel.
2. Hot foods should be at a temperature greater than 60C/140F. Once served, any uneaten food should not be left to sit out. Instead it should be placed in proper storage containers in the fridge.
3. Ensure your fridge is at the right temperature. Cold foods should be kept below 4C/39F.
4. In your fridge, meats should always be placed on the bottom shelves or in meat drawers in case of leakage. Vegetables should be kept above. Store open or partially consumed foods in airtight storage containers.
5. Store dry goods need off the floor in sealed containers to prevent entry of insects and other pests.
6. Do not over-pack the refrigerator or freezer. Over-packing restricts proper air flow and prevents the appliances from functioning efficiently.
7. Prevent cross-contamination when preparing food by using one colored cutting board for raw meats and a different colored cutting board for vegetables or any ready-to-eat foods.
8. When cleaning surfaces, wash first with soap and water then sanitize with a mild solution of chlorine bleach and water (two drops per cup).
9. Replace dish towels and disinfect sponges on a daily basis. Disinfect sponges by placing them in a bleach-and-water solution for five to ten minutes and then air drying or by putting them in the microwave for one minute.
10. Air dry all utensils and dishware after washing to prevent cross-contamination from towels.