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Wash your hands thuroughly for about 20 seconds with warm water

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Do not cook in loose clothes and have your hair tied back

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-If you used a dishcloth to wipe anything up, put it in the washer and get a new clean one.
-Considering a contaminated dishcloth takes in millions of bacteria's, your best choice to use are paper towels.

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Use separate cutting boards

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Food enters a danger zone between temperatures of 40 degrees and 140 degrees, so never leave food in room temperature for longer than two hours

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-To sanitize a kitchen
1) wash everything with warm water and dish soap
2)Take chlorine bleach (liquid unscented not gel) or a kitchen bleach spray bottle to sanitize everything in the kitchen

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Proper education on knowing what to use for the corresponding food

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Check to see if items in the kitchen have mold on them, if they do throw them out immediately 

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Check to see if items in the kitchen have mold on them, if they do throw them out immediately 

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Food storage for the proper time and right temperature.

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-Daily maintenance makes cleaning easier
-Wipe up refrigerator spills immediately with warm water and dish-washing soap

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Always rinse raw meats before use to prevent bacteria from ending up on your plate  

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Always rinse raw meats before use to prevent bacteria from ending up on your plate  

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Clean and sanitize all surfaces and utensils you are working with

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-Use soap and hot water
-Wash and clean as you go
-Spray Equipment with Sanitation if possible

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Proper personal hygiene, frequent hand and arm washing as well as covering cuts.