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I never have any bleach or disinfectant about when working with food the two do not mix , plenty hot soapy water to rinse hands or untensils if require . I do use bleach or similar (depending whats in )when cleaning up afterwards though with plenty hot water . When storing food in fridge raw on shelf below cooked in containers or wraped in foil

I do use Dettol Surface Cleanser, I started using this a few years ago because we were plagued with flies, so all the surfaces were sprayed before use. Most things are place in the dish washer, but common sense to use different chopping boards for meats, etc.
Hot water and soap for hands. No Bleach is used in this household. Still here, so I must be doing something right

Always store raw meat in the bottom of the fridge in a tray which is deep enough to prevent any drips going into the fridge. Meticulous hand washing!
Never wash raw chicken under the tap as any bacteria will be spread around the sink, draining board, taps, worktops and dishcloths!

Food hygiene tip - eat a vegetarian diet and you won't need to worry about nasties from raw meat.

Keep raw and cooked meats separate. Wash hands before and after handling food.

I have an unconventional way of avoiding leaving juice from Chicken - I cut mine up in a frying pan. I'm for ever wiping the surfaces with antibacterial spray

Personally, I use Dettol spray a lot...I feel happy that I've sanitised whatever area I'm about to use or have just used, for food prep. So easy with the spray. I accept that we don't want to kill 'good bacteria' along with the bad, however kitchen hygiene is far too important to be left to chance IMHO. Like Bronwen417, I always run a bowl of very hot soapy water ready for a good handwash after handling raw poultry or meat - otherwise you're just transferring any potential nasties to the taps and so forth. I always keep one Dettol spray under the sink and one in the bathroom, plus some original dettol for occasional use if anyone is unwell and has to use the 'sick bowl'...the smell always takes me back to my own childhood when the smell was very reassuring if one was poorly! I empty the fridge every ten days and wash the shelves and salad drawers - it's surprising how much gunk can build up in the salad drawers if berries or soft fruit and veg escape their protective wrapping and roll off into a corner!

I know that our Grandmothers didnt have all these 'mod cons' to keep food poisoning and germs at bay and would probably have raised an eyebrow at all our 'lotions and potions' but speaking for myself, I'll take all the help I can get!

The old ones are the best, wash your hands before preparing food.

Food hygiene is so important and basic rules are always carried out in our house. I always put cooked and raw meat seperately in the fridge use the coloured coded boards to prepare foods and always use different knives. I choose to wash utensils with a dishwasher always as the wash is so much more thorough. I wipe down surfaces with a reliable antibac solution and use kitchen roll and not the dishcloth. The dish cloth is renewed often and boiled up on the cooker inbetween uses.

I like to just be sensible without getting paranoid about food hygiene.keeping food preparation work tops clean and washing fruit and vegatables including salads helps to prevent sickness.

Common sense is the best thing, clean your hands, clean your chopping boards.
I look after my 85 year old husband, and have a freezer full of home made food that the family raid when they visit, with no ill effects

I think chopping boards are a bad idea, especially wooden ones. I would rather cut up meat on a plate then put it into dishwasher on a hot wash.

I have different chopping boards for meat, veg and fruit and always leave the meat one until last before it gets washed up. I don't use chemicals to clean I use good old hot water and soap. If anyone has a tummy bug in the household I always get them to use one particular bathroom and clean it with bleach and disinfectant ever evening.

I keep things clean with hot soapy water. I don't fret about it, and we've never had an issue with food poisoning. I do use an anti-bac spray or a bit of disinfectant when cleaning the chopping board from meat or fish, and the board is glass, but that's it. I just use common sense organising the fridge - raw meat on the bottom shelf away from cooked.

Common sense here too. Keep raw meat seperate from other foods, take special care with chicken etc. Having pets means I like to be a bit more careful, so will wash kitchen surfaces before preparing food, and spray with antibac when I am done.

When cutting raw meat I always use an old plate rather than a chopping board. As soon as the meat is cut I remove it from the plate for cooking and the plate is rinsed off and goes straight into the dishwasher.

My chopping boards are for vegetable chopping only only.

I add Dettol to hot soapy water for thorough hand washing after handling any pets dishes, clearing up after pets, or cleaning out the parrot's cage. I include Dettol in hot water when washing down food areas and work tops, and I use kitchen towel to wipe dry in preference to tea towels etc. I also use Dettol Antibacterial Surface Cleanser for door handles etc.

On each side of my cooker, I have counter space. I make sure that I only use the right hand side for fruits and vegetables, and the left for meat, fish and dairy products. I deep-wash all chopping boards weekly, and use a green one for fruits and veggies, and my white one for meats and fish. I spray with anti-bac after every use (after washing), and have separate utensils for different food groups.

There is never any meat in our house so contamination from raw flesh is not going to be a problem. Basic rules of hygiene in our house are hand-washing, washing up utensils and equipment as you go along and giving everything a wipe-down with an eco friendly antibacterial spray.

Remember to clean those easy to forget things like door handles.. cupboard handles ... light switches etc

I work with kids in a residential unit, so food hygiene is one of the biiiig topics! We label all food with the date it was opened and then the date it needs to be used by, and write a memo on the board to remind us what to use up.

We're a family of vegetarians so no worries about contamination from raw meats. Chopping boards used for veg only and I'm happy to clean them with washing up liquid and hot water.

In general, I wash my hands regularly and don't worry too much about germs!

I always use different chopping boards for diff things even after they have been washed. I think a lot is just common sense

I use common sense which seems to be something of a rarity these days especially with the younger generations. I make sure I wash my hands and wipe my work surfaces before food preparation but only use spray cleaners maybe once a day or if I've been preparing fowl. The amount of children with allergies and asthma these days has been proven to be due to obsessive cleaning not letting them build immunity so why persist with it. A bit of dirt won't kill you but asthma etc. can cause a lot of discomfort or kill you .

mostly common sense. keeping raw and cooked meat and veg separate. taking care with food prep by washing hands and using 2 different coloured chopping boards.