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I am an avid hand washer
(I also use the Dettol spray for my worktops and tables and the Dettol wipes for toys and areas where my children are).

firstly wash hands. Must not wash the chicken as it splashes bacteria everywhere. Just cook it long enough so that the bacteria are all killed and no part of the meat is raw or bloody. Wash hands afterwards well. I always use antibacterial hand wash as I don't trust just soap and water. I always clean down any surfaces with antibacterial spray like Dettol afterwards and wash anything else it has come into contact with. I really love and so does the dog, so we eat it a lot.

I don't have different coloured chopping boards, I did have plastic ones at one time but kept forgetting what colour was for or losing them! Best things I use are two clear glass chopping boards which sits on top of counter. I cut, chop and clean as needed. As long as you sterilise and use hot water after meat, anything else you chop on it is fine.

I try to be good at this as I feel it is so important, especially with a little one in the house. I use separate chopping boards for meat, veg and bread.

I always use gloves when handling raw meat and discard with the food packaging immediately after use. Knives that have chopped chicken etc are put straight in the wash. I won't use the same one on the food once it's started cooking.

Raw egg is another thing I'm meticulous about, wiping away any spillage and washing hands as soon as it's been used.

I try and organise the fridge the best I can, though some tips might be good! Seperate drawer for meat, and one for veg, the rest doesn't really have any rules though.

Always clean down surfaces after handling food and wash hands thoroughly.

I wash my hands thoroughly before preparing food, they are dried on a clean towel which is only used when hands have been washed for preparing food. It is changed regularly. When handling raw meat I use a soap dispenser which dispenses automatically without me touching it. Taps and sink are very thoroughly rinsed and then cleaned (Dettol) immediately after use if raw meat or fish has been handled. Surfaces are wiped with Dettol and kitchen roll and the kitchen roll immediately discarded. If food is not being eaten immediately it is cooled rapidly and put into the fridge or freezer. Everything in the fridge is covered and meat is always at the bottom.

I try my best to be food safe, I always hand gel and wash my hands before cooking and after handling any food. I have five different chopping boards that I use , I always store raw meat on the bottom shelf. I wash the surfaces after cooking and put the dish cloth on a hot wash.

I tend to give everything a good wipe around after doing the washing up. If baking or cooking then i will use a surface disinfectant too. Meat goes in the bottom of the fridge and always wash hands after handling meat or eggs etc.

I make sure everyone in the family also does the same.

Keeping things like the bin clean is also important to me as places like that tend to get very germ filled and grimy very quickly.

During & after colds, tummy bugs etc I use Dettol to wipe down handrails, light switches, door handles etc, other than that I rely on homemade cleaners

The best hygiene tips I have is to ensure everyone washes hands before and after preparing food. Our Motto is WASH - (W)ash (A)ll (S)crub (H)ands.

Wash your hands with soap and warm water before and after you handle food. Dry them with a separate hand towel (don't use a tea towel).
Removing your jewellery before you handle food is helpful – bacteria can hide under your jewellery such as rings.
Clean the area you’re working in and the utensils you’re using. Clean up any spilt food straight away.
Change your tea towels and dishcloths regularly with a Detol solution or any antibacterial cleaner; because they can harbour bacteria, especially if they're damp.
Store defrosted/fresh meat on the bottom shelf of your fridge so any drips do not go on to other food stuffs!

Never use the same utensils for fresh and cooked food.

use colour boards when chopping different ones for types of food.

Best advice Ive ever been given is "clean as you go" if the mess doesn't build up its a lot easier to keep on top of.

Regular hand washing, washing all fruit and vegetables before eating or cooking with them.

I'm not a big lover of bleach so just hot water and a bit of detergent to wipe kitchen surfaces, place mats, switches etc is enough for me.

Soap and hot water for most surfaces, with bleach in bathroom.

with a house of animals its hard to be 100% perfect but all work surfaces are wiped over with dettol spray the bathroom and toilet is done with dettol wipes and bleach down the loo and wood floors cleaned daily too, fridge cleaned once a week and never leave food out uncovered.

Hygiene starts at all early age,make sure your children was their hands after using the toilet,when they help you to prepare food,explain to them why we do this

I keep bacterial wipes In kitchen and bathroom too,so quick and handy to use

i change the dish cloths sponges tea towels daily.... germs breed on dish cloths etc so each evening i throw sponges away and put the cloths and tea towels to wash ... works for me.

Never wash poultry, if there are any bacteria on it, the fine spray can land in all kinds of unexpected places and cause unintentional cross contamination.

Never have ready to use or cooked items near raw meat in the fridge. Have a chopping board that's only ever used for raw meat and wash my hands loads.

I always use colour coordinated chopping boards to keep raw meats separate and always wash hands before preparing food

I always wash my hands before and after handling raw meat and wash the chopping board and knife as soon as I'm finished using them

I generally give things a quick wipe-over wherever possible, but once in a while I need a litle extra help to ensure things are super-clean - like the time I found my elderly cat 'Jelly' asleep in my little girl's lunchbox!
Eurgh! Sometimes only Dettol will do!

I have to say I don't think I am overly cautious about these things. However, I have pets so because of this I always have a bottle of anti-bac soap on the sink to wash my hands after dealing with any pet related things and/or meat etc. I do have separate chopping boards, but have to say I don't necessarily stick to chopping the things on the right boards. If I have used a board for raw meat, I usually bleach it afterwards. Similarly, I bleach or use antibacterial spray on the worktops after I have been dealing with raw meat. In the fridge it's just common sense; I don't put meat where it could drip on other things in the fridge and I don't put raw meat near cooked meat. For general kitchen cleaning it's antibacterial all the way for surfaces and floors, mainly because of the animals but also why not? It smells lovely and it cleans well so it's better to be safe than sorry in my opinion - plus I live on my own so if I'm ill there's nobody to look after the animals!!

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.

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 .