Advice from the Kitchen Crimes Experts

1. Wash hands thoroughly before preparing food. Lather with soap and water for 20 seconds (about the time it takes to sing one chorus of "Row, Row, Row Your Boat"). Rinse well and dry with a clean towel.

2. Hot foods should be at a temperature greater than 60C/140F. Once hot food is served, all uneaten food should not be left to sit out. Instead it should be placed in proper storage containers in the fridge.

4. Be careful of how food is stored in the fridge. Meats should always be placed on the bottom shelves or in meat drawers in case of leakage and vegetables should be kept above. All open or partially consumed foods should be packaged in airtight plastic storage containers

6. Do not over-pack the refrigerator or freezer. This restricts proper air flow and prevents the appliances from functioning efficiently.

8. When cleaning surfaces, wash first with soap and water then sanitize with a mild solution of chlorine bleach and water (two drops per cup).

9. Replace dishcloths and disinfect sponges on a daily basis. Sponges can be disinfected by placing them in a bleach-and-water solution for five to ten minutes and then air drying or by putting them in the microwave for one minute. This will kill all unwanted mold and bacteria.

10. After washing, all utensils and dishware should be air dried in order to prevent cross-contamination from towels.