Foodborne illness continues to be a significant public health challenge, even in countries like the United States that maintain some of the safest food supplies in the world. While food safety inspections and monitoring occur at federal, state, and local levels, the responsibility for safe food handling ultimately lies with consumers once food enters the home. One of the most effective ways to prevent foodborne illness is simple: keep everything that comes in contact with food clean.
Food safety experts emphasize four essential steps to prevent foodborne illness:
Among these, cleanliness forms the foundation for safe cooking practices. Without it, even properly cooked food can become contaminated.
Hands are a major vehicle for bacteria transfer, so proper washing is critical. Wash hands with warm, soapy water for at least 20 seconds before and after handling food, after using the bathroom, changing diapers, handling pets, caring for a sick person, coughing or sneezing, and after touching raw eggs, meat, poultry, or fish.
If your hands have cuts, abrasions, or infections, wear clean disposable gloves while handling food, and still wash your hands (gloved or not) with warm, soapy water.
Surfaces that come into contact with raw food—such as countertops, cutting boards, utensils, and sinks—must be thoroughly washed with hot, soapy water before moving to the next stage of food preparation. Consider using paper towels for cleaning, as they can be discarded after use, preventing bacteria from lingering. If dishcloths are used, launder them frequently in the hot cycle of your washing machine.
Cutting boards deserve special attention. Wash them in hot, soapy water after each use, rinse, and dry with clean paper towels. For extra sanitation, use a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water, flooding the surface and allowing it to sit for several minutes before rinsing and drying. Non-porous acrylic, plastic, glass, and solid wood boards can also be cleaned in a dishwasher, but laminated boards may crack. Replace any cutting boards that have deep grooves or are excessively worn, as they can harbor bacteria.
Cross-contamination occurs when bacteria from raw food are transferred to cooked or ready-to-eat foods. To prevent this, never place cooked food on plates, platters, or utensils that previously held raw products. Use a clean set of tools and serving dishes for cooked foods.
When using a food thermometer, always wash the probe with hot, soapy water before reinserting it into food. This step ensures that bacteria from raw sections of the food do not spread to cooked areas.
Food safety extends beyond the kitchen. Keep pets, household cleaners, and chemicals away from food and food-preparation areas. When picnicking or cooking outdoors, bring plenty of clean utensils, as well as separate cloths for cleaning surfaces and hands—dry, wet, and soapy.
Bacteria are everywhere—in the air, on surfaces, and even on our hands. By making cleanliness a priority, consumers play a crucial role in keeping food safe and preventing illness. Washing hands, sanitizing surfaces, and avoiding cross-contamination are not just good kitchen habits—they are vital steps in protecting yourself and your family from harmful foodborne pathogens.
By following these practices, you do your part to ensure every meal is prepared and enjoyed in the safest way possible.