Keeping it Clean:

• Be sure that the food preparation area & all surfaces & utensils that will touch food are clean.
• Always wash hands with soap & warm water for at least 20 seconds before beginning food preparation.
• Use rubber or plastic gloves to handle food if there is any skin cut or infection on hands. Gloved hands should be washed just as often as bare hands when working with food.
• Do not sneeze or cough into food.
• Wash fresh fruits & vegetables with plain water to remove surface pesticides residues & other impurities, such as soil particles. Thick skinnes produce may be scrubbed with a brush if desired.
• Do not let juices from raw meat or poultry come in contact with other foods. Wash the cutting board, utensils, counter, sink & hands with hot soapy water immediately after preparing raw meat or poultry. Use a fingernail brush to clean under nails & cuticles. Keep dishwashing sponges & cloths clean.
• Use cutting boards that are easy to clean -- plastic or rubber composition are good choices. Wooden boards may look pretty, but they should only be used for cutting breads because they are porous & difficult to clean thoroughly.
• Don't taste any food of animal origin -- meat, poultry, eggs, fish or shellfish -- when it's raw or during cooking.