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Don't just trust the sell-by date. Check the quality of the food AND the fridge. We once wondered whether a tin was out of date. There was no date shown, but we decided to throw it out when we found the price was in pounds, shillings and pence, twenty years after decimalisation.

I always make sure I wear a clean apron when cooking, and wash my hands before and after handling food.
Also I keep food preparation surfaces clean.
We do not have any meat/fish in our fridgeas we're a vegan family, so storing things away is a bit simpler.
Oh..and I tie back my hair when cooking, as it's quite long.
Just basic stuff, really.

I use different shopping boards for salads and raw meat. I use hand sanitizer on my grandchildren just in case they don't wash their hands properly. I spray the surfaces with a dettol spray.

Invest in a top quality Steam Cleaner such as a Polyi they are not just cleaning work surfaces but are great at killing germs and of course they are chemical free.

Soap and water to wash my hands before food prep and kitchen roll to dry my hands. I do use antibacterial on kitchen surfaces and in the fridge. If I am using rice the following day I chill it quickly using cold water before putting it in the fridge. I always thaw foods on the bottom shelf of my fridge. Finally if in doubt throw it out which is wasteful but better than an upset tummy!

I always use antibacterial wipes when required. Plus good general hygiene e.g. hand washing and no insects in the house

I agree that a lot of hygiene is down to just basic common sense. I do make sure i use the right boards ie whether cooked meat, raw meat, vegetables or fish then afterwards they are washed well in a bowl of hot soapy water and left to air dry before putting away. I want to add that in this house we have never suffered from stomach bugs so i must be doing something right.

I alway dilute bleach in water and wipe all my kitchen work surfaces down I always carry a bottle of had steriliser with me

I wash hands before cooking or touching food.

When we prep raw meat to go in the freezer, we always double bag to prevent leakages and make sure we disinfect the surfaces, equipment and thoroughly wash hands after handing the food

I always wash my hands before and after cooking and handling food and for me, antibacterial wipes are a must.

Whenever I'm working with meat I have the sink full of very hot soapy water. Whenever I have handled the meat the frist thing I do is wash my hands. Anything that has been used including utensils and the chopping board are washed and dried before they are used again. The lid of the bin is open at this time so that the lid itself doesn't have to be touched.

I am quite careful about how the fridge is organised and always have raw meat at the bottom. I have an anti bacterial spray which I use regularly and make sure I wash my hands before touching anything new.

My tip is to use dettol spray or dettol wipes on all kitchen surfaces including the inside of fridges.

Good hand washing and store raw foods at the bottom of the fridge. Never wash chicken before cooking - you are likely to cause contamination and as long as the chicken is cooked properly it will kill any nasties lurking on it.

Most of the kitchen hygiene is down to basic common sense & we never suffer upset stomachs etc. Fridge organisation is key to prevent contamination, & regular cleaning with Bicarbonate Of Soda, plus checking of dates. Using chopping boards, not worktops,& we put them in the dishwasher, or clean with lemon juice. Frequent hand washing when handling meat etc. & don't wash the chicken to spread Ecoli around the sink. I do use Dettol for cleaning the floor as I have pets, & when doing a deep clean too. (Love the smell)

Hand washing between tasks has served my family well enough.

I use colour coded chopping boards

Using hot water & dettol to wipe down surfaces & anti bac gel on hands.
Being careful to keep cooked & raw foods seperated

I always wash my hands before cooking or any food preparation.
I regularly bleach my dishcloth and sink, I these are in my opinion very important contamination and cross contamination reduction measures.
Other measure I take are careful storage of fresh foods and thorough cooking of things like chicken.

The best advice I was ever given was to sterilise and clean to the maximum around a new-born baby but don't continue to over-kill bacteria around toddlers. They need to be exposed to a little bit of dust and dirt to build up their immune system!

I use steam cleaning, it kills all bacteria. It's best to invest in a good quality one, I have a Polti Vaporetto which has different attachments for the kitchen, bathroom etc.

We have different coloured chopping boards for veg,hot,raw and cooked food.Also we keep any raw food in sealed containers in the fridge away from other food stuffs

Always keep cooked meat stored above raw meats in the fridge. Wash your dishcloth on a hot wash every week. Use soap and water to wash your hands in between touching raw meats and other produce. Use different knives and chopping boards.

Soap and water, clean up after yourself and be careful with raw meats, easy.