From the Experts: Top 7 Kitchen Tips for the Holidays

Keep raw foods and cooked foods separate during preparation.

Simply wiping or rinsing surfaces is not enough to kill harmful bacteria that may have spread around your kitchen while you were preparing food. Cleaning and then sanitizing is the way to stop foodborne illness in the kitchen, according to the U.S. Department of Agriculture.

Good sanitation practices in the kitchen start with washing your hands frequently with soap and water. Do this before touching ready-to-eat food and after touching raw meat, especially when you wipe your nose, sneeze or cough.

This step will help kill any remaining bacteria. You can use many different sanitizers or make your own solution with one tablespoon of liquid chlorine bleach per gallon of water. Pour or spray this on surfaces and leave for one to three minutes, then wipe with a paper towel.

It’s also essential to clean your sponges. Put your wet sponge in the microwave for two minutes. When in doubt, throw it out.

Sometimes it’s better to use dishcloths, towels or cloth rags to wipe up spills or clean surfaces. Sanitize them by washing them on your clothes washer’s sanitizing cycle or with bleach. Replace washable linens every one to two days.

Because you are using cutting boards for many different foods, it is crucial to use separate cutting boards, utensils, etc., so they don’t cross-contaminate raw foods with ready-to-eat stuff.