Consumers can protect themselves by
preventing the spread of germs by both
cleaning and sanitizing surfaces where
food is prepared.
Cleaning definition: removing dirt from food preparation surfaces in
the kitchen. Surfaces can be counters, cutting boards, dishes, knives,
utensils, pots and pans.
1. Wash surface with soap and warm water.
2. Rinse with clean water.
3. Air dry OR dry with a clean paper towel.
Sanitizing definition: the reduction of germs to a safe level so
illness is unlikely to occur. The most commonly known germs
causing illness are Salmonella, Campylobacter, and Norovirus.
Toxin-producing E. coli and Listeria monocytogenes are less
common in the kitchen, but cause very serious, if not deadly,
Points to remember when using household chlorine bleach:
• Diluted chlorine bleach is a very effective
sanitizer. The amount needed is very small and
no chlorine residue will be left behind using a
concentration of 1 scant teaspoon of chlorine
bleach to 1 quart of water.
• Chlorine reacts quickly and becomes inactive
quickly. Detergents and dirt inactivate
chlorine; surfaces must be cleaned first
to ensure effective sanitation.
• Chlorine solutions need to be made at least
weekly and must be stored in a dark place.
• Do not use chlorine with added fragrance –
this is not food-safe.