In the kitchen, there are a few fundamental rules about hygiene:
- Always wash your hands before starting to cook.
- Surfaces for cutting and chopping food and ingredients must be clean. A good scrub with washing liquid is usually sufficient. If you use bleach, make sure you rinse these chemicals off completely before you use the surface, to prevent chemical cross-contamination.
- Knives and surfaces for cutting raw meat must be washed before cutting cooked meat.
- Raw foods and cooked foods should be kept apart.
- Pans, plates, bowls and cutlery must be well washed and thoroughly rinsed.
- In general, cleaning cooking utensils through a dishwasher will be sufficient to keep everything spick and span.
- Crockery, and cutlery are best left to drip dry or for the wash cycle to complete in a dishwasher. Kitchen towels are generally full of microorganisms so simply dirty cleaned equipment!
- Foods should not be left lying around in the kitchen, but if not being used should be stored in the fridge.
- For good practice, all fruit, vegetables and salads should be washed, even if they state that they have been prewashed and are ready to use. This removes harmful chemicals that may have been used during cleaning, and any remnant soil or grime.
- Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.