What do I need to know about cleanliness in food preparation?
Cleanliness throughout the kitchen and in every step of food preparation is the first step to prevent the spread of bacteria. It’s important to wash your hands, utensils, equipment and work surfaces thoroughly in hot, soapy water for at least 20 seconds before and after you come into contact with any food, especially high-protein foods. Then, rewash after you prepare each item and before you prepare another food. Also wash your hands after you use the bathroom or help a child to do so, change diapers, come into contact with body fluids or handle pets.
To guard against bacteria lurking in pores, use plastic or other non-porous cutting boards. Clean them thoroughly each time you use them by running them through your dishwasher or washing them with hot, soapy water. For further protection, sanitize them with a bleach solution – about 1 teaspoon chlorine bleach to 1 quart water. Use paper towels to clean kitchen surfaces or wash cloth towels often in your washer’s hot cycle.
 Only clean, uncracked eggs pass the grading process, but breakage can occur once the eggs have been packed and shipped. Use only clean eggs with unbroken shells and discard any eggs that are unclean, cracked, broken or leaking. Eggshells are washed and sanitized before packing and incorrect home procedures might infect the contents, so avoid washing eggshells before you use eggs.
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