1. Wash hands thoroughly before preparing food. Lather with soap and water for 20 seconds (about the time it takes to sing one chorus of "Row, Row, Row Your Boat"). Rinse well and dry with a clean towel.
2. Invest in a fridge thermometer to ensure your fridge is at the right temperature. Cold foods should be kept below 4°C.
3. Hot foods should be at a temperature greater than 60°C. Once hot food is served, uneaten food should not be left to sit out. Instead it should be placed in proper storage containers in the fridge.
4. Be careful of how food is stored in the fridge. Meats should always be placed on the bottom shelves or in meat drawers in case of leakage and vegetables should be kept above. All open or partially consumed foods should be packaged in airtight plastic storage containers.
5. All dry goods need to be stored off the floor and sealed properly to prevent entry of rodents, insects or other extraneous matter.
6. Do not over-pack the refrigerator or freezer. This restricts proper air flow and prevents the appliances from functioning efficiently.
7. Prevent cross-contamination when preparing food. Use one coloured cutting board for raw meats and a different coloured 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 bleach per cup of water).
9. Replace dishcloths and disinfect sponges on a daily basis. Sponges can be disinfected by placing them in a bleach-and-water solution for 5-10 minutes and then air drying, or by putting them in the microwave for 1 minute. This will kill all unwanted mold and bacteria.
10. After washing, all utensils and dishware should be air dried in order to prevent cross-contamination from towels.