Article: frequently. Always wash up with hot water and soap after handling raw meat, poultry, or seafood. Don’t just dip your hands under water for 2 seconds. Wash them vigorously for a minimum of 20 seconds. Cell phones and computer keyboards are among the germiest surfaces, so remember to wash up after checking a recipe or sending a text. Wash produce under cold running water, and don’t use soap or detergent. Soak broccoli, cauliflower, and other items with lots of nooks and crannies in a bowl of cold water for 1 to 2 minutes. If you’re storing washed produce, place it into a new container instead of into its original package. Switch or wash the boards and knives you used to prepare raw meats before using them to prepare produce. Don’t store raw meat on a platter, then use the same platter to serve cooked meat.  For instance, don't season raw chicken on a cutting board, then use the same cutting board to chop broccoli. Even if you plan on cooking the broccoli, it might not reach the internal temperature required to kill germs in raw chicken. Replace your cutting board if it has deep, hard to clean grooves. Pouring required amounts of salt, pepper, and other seasonings into small bowls might mean you’ll have to do a few more dishes. However, you won’t have to grab seasoning packages with unclean hands or run to the sink each time you rub the meat with an ingredient. For instance, rub your chicken breast with salt, then reach for the bowls with pepper, garlic, and paprika. Wash your hands and the bowls when you’re done seasoning. Never marinate meat on the countertop or leave it unrefrigerated for extended periods. Excess marinade can make a great pan sauce, but marinade that's touched raw meat is a major health hazard. Boil it for at least 1 minute before serving it as a sauce. You can also prepare extra marinade, divide it, and keep a portion of it away from raw meat. Wipe down surfaces with a kitchen cleaner or a diluted bleach or vinegar solution. Use paper towels or a cloth designated for countertops and other surfaces. Don’t use the same sponge or cloth to clean both your dishes and countertops. Don’t forget about the sink, which harbors germs and residual food. Rinse away or pick up organic matter, then wipe it down with a cleaning solution.
What is a summary of what this article is about?
Wash your hands Rinse fruits and vegetables before cutting them. Use separate cutting boards and utensils for raw and ready-to-eat foods. Place seasonings in small bowls when working with raw meat. Marinate meat in the fridge and boil extra marinade before serving it. Wash all counters and surfaces after preparing raw foods.