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Wash knives and chopping boards and your hands after preparing raw meat.

Raw meat at bottom of fridge, washing hands before and after preparing food and I use different chopping boards for meat and veg

Yes, I have different chopping boards for meat, veg and cheese THE are red, green and white so no mix up. Agree with another poster that we often think of the worktops and not the switches and plugs.

Washing hands when cooking is so important and frequent washing of any clothes used in the kitchen

Good hygiene. Wash hands often, clean kitchen top with hot soapy water, clean cloth. Use different chopping board for vegetables. Meat, cheese etc and wash with hot soapy water. Disinfect as you go along. Fridge ....clean often , keep everything covered no meat on bottom shelf. Cleanliness, good hygiene is good health. X

Keep raw and cooked meat covered and away from each other in the fridge.
Never wash chicken or poultry.
Keep hands clean.
Use a different chopping board for meat and wash it at highest temperature in the dishwasher.
Clean kitchen surfaces and the sink after each use, I always use detox floor wipes for this as I like something a bit bigger than the surface wipes!!!
Regularly Soak dish cloth and brush in bleach .

Soapy hot water is fine... Also I have separate chopping boards for meat and veggies.

Always wash meat , vegetables ,fruit and fish before cooking wash you hands before and after preparation use different boards for preparing food and wipe surfaces down with disinfectant wipes to avoid contamination

Just use common sense really e.g. we keep all raw meat at the botttom of the fridge, surfaces get kept clean and wiped down with warm soapy water at regular intervals and we always wash our hands before preparing food.

Wash your hands before and after handling food and try to keep surfaces clean and tidy

I am vegetarian but the rest of the family is not. So when I have to cut or cook meat or fish I use one knife and a cutting board specifically only for animal food. Although, I keep everything clean and extremely neat I prefer to separate utensils from bowls to cutlery. I'm sure it has to do with the fact I haven't eaten animal meat for 46 years but even when I started and I was still a teenager I had my own equipment and kept it separate.

Common sense is the order of the day at home. In the kitchen, daily changes of dish cloths, more if you are using the kitchen alot. That is very important.

Keep work surfaces clean with good old warm water and a mixture of home made wipe down (water, white vinegar, Lemon juice and water) is very cheap to make and keep stored. Just as good as any expensive cleaner.

I am very particular about the foods being stored in the right place in the fridge and that being wiped down regularly though.

The bathroom a wipe down of toilet with bleach. sink and bath/shower daily will keep on top of cleanliness. No need to be scrubbing everyday.

In general keep on top of jobs so they are 10 minute jobs and then you dont need to take hours giving the house a good deep clean regularly.

Deep clean (or spring clean) should literally be that once at the most twice a year.

I have the normal set of chopping boards for different food types, hand towels seperate to tea towels, food correctly placed in the fridge, I love the dettol spray for door handles etc

Have anti bacterial wipes on hand in every room stashed away to wipe spillages, etc!!

I keep it simple with hot soapy water to clean stuff. I've never had an issue and never used any specific products to try and stop the spread of bacteria.

I wash my hands a lot and I do use Dettol Antibacterial spray. I keep my fridge fairly clean but dont organise it in a particular way (my husband moves everything anyway). Thats about as far as I go really.

I use Dettol to keep my flannel clean

Hot soapy water is good but I do feel better i I had a spray with Detail too (sorry to all posters above !)
I have a lodger who isn't the cleanest so peace of mind I guess ......

Wash hands before food preparation, between handling raw and cooked food, and afterwards.

Attention to detail - not just having clean hands when preparing food but ensure chopping boards are cleaned after every use and if they have any cracks they need to be replaced because cracks harbour bacteria. Surfaces where food is stored must also be regularly cleaned such as inside fridges and cupboards

Avoid washing raw meat especially chicken or your turkey under the tap, the splashes of water can contaminate your surrounding areas, draining board and therefore spread bacteria. It is so tempting to do this but it is a no no. Also always clean your chopping boards and surfaces you use BEFORE and AFTER food preparation with antibacterial cleaner.

habit, carry a small travel handwash with you and use it whilst you are out

I must admit I'm not too over the top but I do always wash my hands thoroughly before handling and preparing food, store fridge leftovers in tubs with really good, tight seals and give a really good scrub and antibac to the worktops, taps etc (as opposed to a quick wipe down) once a week.

I use separate board and knife for cutting meat and in the fridge i use those white plastic mushroom trays to put the veggies in to keep them from touching other stuff. Meat always at the bottom with cooked meats in containers in the top. Keep washing your hands - and make sure its done really properly after handling meat and other obvious times like going to the loo.

Soap and water, clean up after yourself and be careful with raw meats, easy.

Always keep cooked meat stored above raw meats in the fridge. Wash your dishcloth on a hot wash every week. Use soap and water to wash your hands in between touching raw meats and other produce. Use different knives and chopping boards.