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Vinegar is one of the most powerful tools to combat bacteria. Wipe all the surfaces in the bathroom with a clean cloth soaked in vinegar and pour a little down the drains. Once a week, rinse out the washbasin with two cups of vinegar.

Always let cooked food cool completely before putting in fridge or freezer. Never re-heat food more than once and when you do, do it thoroughly. Invest in a food thermometer.

Make sure your hands are washed before and many times during for preparation.

One thing I AM scrupulous about is hand hygiene (outside of the kitchen also) which I think comes hand in hand with food hygiene really. Hands are washed after and before handling food, when swapping over from raw to cooked foods during food prep/cooking, after handling food packaging containing raw meat/fish etc.

I use simple cleaning products to clean the kitchen, ensure all food storage areas are thoroughly clean and free from food debris, use the correct chopping boards for the correct foods (colour coded) and store foods correctly in the fridge and freezer.

I don't overly bleach/disinfect EVERYTHING, but tap handles, door handles (including fridge and freezer) are done more or less daily with a dettol spray in a can and I bleach all dishcloths overnight with a weekly cycle in the washing machine too.

Good grief they are still on about Dettol.

Prepare and store raw and cooked food separately
Keep raw or uncooked food (especially meat and fish) at the bottom of your fridge in a covered container

In the kitchen I use plain bleach for germ killing, it is a multi-use item, can be diluted or used neat for cleaning sinks, drains, worktops and cleaning the floors. For general germ killing I use Dettol spray, as it's non-taint and non-odour so is perfect for all round the house. I like to save money by just using a couple of effective products and these two are all that I need

Wary of tea towels spreading cross infection, never use them to dry my hands after washing and change on a regular basis

Always remind all diners to wash hands thoroughly before eating.

Use a different chopping board for raw meat.

As hiddenmichelle says, especially washing hands before and after everything.

I think CONTAINMENT is the answer.

Keep outside dirt out of the kitchen, dogs, cats, soil off feet,
Unpack food in kitchen, off a 'sprayed' work surface, and into correct storage, freezer, fridge, vegetable rack, fruit bowl.
Never mix old and new food, never mix cooked with uncooked
Keep meal preparation in clean area, with clean hands, apron
Cook thoroughly at right temperature for correct time, serve as soon as possible
Storage left-overs for a short time, all food should be labelled correctly.
DO NOT eat food off the FLOOR !!!!!

I'm a great bleach fan and and the kitchen surfaces , chopping boards and sink etc get a good going over a couple of times a week. I also believe that we need to build natural immunity so I'm not fanatical about it.

Don't get too hung up on things, follow basic cleanliness and you'll be fine. IF re-heating though then just make sure it's properly hot all the way through for anything.

I use different chopping boards - I have a large wooden chopping board for meat and a smaller one for veggies etc so I don't get them contaminated. I also wipe down my surfaces etc when I have cut meat just in case there is any blood. I wash my floors with Dettol and we wash our hands before handling any food.

When it comes to the fridge, I give it a regular clean out with hot soapy water. We keep meat in the bottom of the fridge and try not to cram the fridge full.

Tea towels are changed regularly, washing up is done with hot water only and the drainer is also washed regularly.

Wow...I must sound like such a clean freak!

Steam is my new found friend when it comes to home hygiene - You can get such amazing steam cleaners now they are so powerful. Admittedly they are not fragranced but a quick wipe afterwards and job done

We tend to use colour coded chopping boards for handling different foods, such as raw meat on one and vegetables on another. We also use anti-bac on any surfaces used after preparing meals to stop contamination.

I tend to be quite fussy in my kitchen, not just form germs but cross contamination of food allergies as well.
I keep cooked meats and foods above raw food in the fridge, and the foods I have allergies to are on the top shelf so there is no risk of contaminants dropping onto the food I eat. By the same method the cooked food being above the raw food means that juices are not dripping from raw food onto cooked foods.
I feel to many people go far to far with "germ busting" and that for normal people with normal health then keeping food separate in a fridge at the correct temperature is half the battle. Separate chopping boards for vegetable and meat is also necessary to prevent cross contamination. Making sure any food is cooked and reheated to the correct temperature and then cooled quickly of cooling is enough to keep most people safe.

Keep raw meat away from other food. Clean your surfaces, handles, doorknobs, switches regularly.

Make sure hands are clean when handling food. Keep raw and cooked food sepearte in the fridge, the cooked at the top/

Keep old clothes (past recycling) to use as rags. Especially useful for a deep clean around the toilet.. then throw away.

I use my steamer cleaner all around the house it kills germs and is environmentally friendly

I am very careful with chopping boards. If it has had raw meat on it, it goes directly in the sink for cleaning!

I have different chopping boards for different foods. I do carry hand sanitiser for use after travelling on tubes etc.

wipe down surfaces after using. Especially after preparing raw meat