How to keep surfaces safe

"Bacteria can survive on surfaces in the home for long periods of time"

As well as frequent and thorough hand washing, an equally critical step you can take is to clean and disinfect hand and food contact areas in your home. The reason for this is that bacteria can survive on surfaces in the home for long periods of time. They can then be transferred to other surfaces (including the hands) in sufficient numbers to represent an infection risk₅.

Why is surface cleaning so important?

• Pathogenic micro-organisms entering the home can survive on surfaces for significant periods of time₅
• Micro-organisms from surfaces can then be transferred to hands
• Germs from the hands can be transferred to other surfaces and other people leading to infection
• Clean or disinfect surfaces to reduce the risk of cross contamination

When should surface cleaning be done?

Immediately...

• When someone in the household is ill with vomiting
• If a surface is contaminated by vomit, faeces, blood or any bodily fluid
• Before and after preparing food
• Whenever they are dirty

Regulary...

• When someone in the household is ill with colds and sneezes
• When a surface is frequently touched

And frequently...

• If someone in the household is ill with diarrhoea

To help stop germs spreading, it is important to regularly clean the surfaces used for food preparation and those surfaces that you often touch with your hands, such as the fridge door handle, cupboard handles, taps, waste bins and door handles.

Clean and Disinfect Food Preparation Surfaces

You need to clean and disinfect food contact surfaces before putting any food on them and immediately after contact with any raw food (e.g. poultry, meat, fish and eggs). After touching raw food you should also clean and disinfect any surfaces that you may have contaminated with germs (e.g. fridge door handle and taps).

• You can decontaminate small items such as crockery, cutlery and pans by washing them thoroughly in hot water and detergent, then rinsing them with clean running water.
• Large or fixed items that you cannot rinse under a tap, such as work surfaces, taps and handles, need to be cleaned and then disinfected using a kitchen disinfecting product.

Clean and Disinfect Hand-Contact Surfaces

Surfaces in the kitchen such as fridge door handles, cupboard handles, taps, waste bins and door handles can easily become contaminated with germs, especially if hand hygiene is poor. You should clean and disinfect these hand-contact surfaces regularly to ensure they don’t become a hygiene hazard.

Safe food preparation

The vast majority of food-borne illnesses occur because food was not handled or cooked properly. The US Center for Disease Control and Prevention has estimated that 50 to 80% of food-borne illnesses happen in the home₈. Foods are safely cooked when they are heated for long enough and at a high enough temperature to kill any harmful micro-organisms. If food isn’t cooked properly micro-organisms such as Salmonella, E. coli and Listeria may cause food poisoning. Coupled with this, foods stored incorrectly can also increase the risk of contamination and disease spread. Ideally, all food, particularly cooked food, should be stored in a refrigerator.

The best practice for food hygiene

Store and prepare raw meat, poultry, and seafood away from other foods Store food in the fridge at 5°C, do not overfill and allow cold air to circulate Where refrigeration is not possible use food preservatives such as salt or freshly prepare food each day Prevent food juices from dripping onto other foods Wash hands after each stage of food preparation and particularly after touching raw meat and poultry Cut meat and vegetables with separate knives and cutting boards

Don’t forget to clean all contaminated items including utensils, cutting boards, and kitchen worktops after using Soak, scrape, brush, scald, or wash all fruit, salad and vegetables Always cook all meat products thoroughly at 70°C Don’t leave cooked food sitting at room temperature for longer than two hours Remember to reheat (at 70°C or above) and re-serve leftovers only once Wash hands before and after eating

Meats that should never be eaten rare!

Poultry, pork, hamburgers, sausages, chicken nuggets, rolled joints, and kebabs - They may harbour bacteria throughout.

A home hygiene study by the Hygiene Council found that:

19% of kitchen surfaces were contaminated with E. coli. This contamination could have come from raw meat which highlights the importance of handling food carefully in the kitchen.

"In the case of poultry, make sure juices run clear during cooking"

Cross contamination

Cross-contamination happens when germs spread from one food to another, directly or via surfaces or hands.

Always separate raw and ready-to-eat foods while shopping, preparing, and storing.

• In the refrigerator, keep washed salad items in the salad compartment, cooked and ready-to-eat food at the top, and raw meat covered at the bottom.
• Wash fruits and vegetables thoroughly with clean, safe water before using them.
• Never place cooked or ready-to-eat food on a plate or surface that previously held raw food (e.g. uncooked meat, poultry, fish and eggs).
• Avoid contact between raw foods and ready-to-eat foods by using separate chopping boards and knives. Try designating one board for fresh fruit and vegetables, and one for raw meats, poultry, and seafood.
• After use, clean and disinfect chopping boards.
• Wash knives, dishes and utensils thoroughly with hot, soapy water after use, then rinse thoroughly in clean safe water.