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  • WASH your hands with SOAP and warm water, SCRUBBING for 15 seconds.
  • WASH fresh vegetables and fruits thoroughly.
  • CLEAN and DISINFECT cutting boards and countertops.


  • LAUNDER dish cloths and sponges.
  • CLEAN and DISINFECT sinks and often-touched kitchen surfaces, like the handles on refrigerators, dishwashers, ovens, microwaves, faucets, drawers and cabinets.
  • CLEAN the insides of refrigerators and microwave ovens.
  • Use PAPER TOWELS to wipe up raw meat, fish or poultry juices. Discard the paper towels, then CLEAN and DISINFECT any soiled surfaces, such as cutting boards and countertops.
  • WASH your hands with SOAP and warm water, SCRUBBING for 10 -15 seconds.
  • DISINFECT dish cloths and sponges used to wipe up raw meat, fish or poultry.
  • THOROUGHLY WASH forks, knives, plates, platters, containers.

To disinfect, use liquid household bleach or a disinfectant (antibacterial) kitchen cleaner. Read and follow label directions.

Note: Only products that display an EPA registration number on the label are approved disinfectants or sanitizers.

For more on food safety, visit The Partnership for Food Safety Education.