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I buy large packs of meat to be split into freezer packs and when separating I wear disposable gloves and use foil to cover the metal pan that I rest the bags in - makes it easier on clean up. We also use tupperware storage in the fridge and are lucky that our fridge has a separate meat compartment.

I love the Dettol that you add to the washing. It's brilliant for reducing the number of boil washes I do. I don't use Dettol or anything similar around the rest of the house including the kitchen. My mother was a nursing sister in the days before antibiotics and she was scrupulous about hygiene in the home. She taught me how to keep contamination under control and the importance of washing everything, especially my hands and how to keep things apart in the fridge that could cross contaminate. We never went down with any food poisoning. I think though, for the younger generation, these products can be useful, as they haven't had the benefit of my mother's advice!

My tip is easy, Washing raw chicken before cooking it can increase your risk of food poisoning from campylobacter.
Splashing water from washing chicken under a tap can spread the bacteria on to hands, work surfaces, clothing and cooking equipment.

so dont wash raw chicken before cooking, just put it in the oven- simple

The main ways to stop bacteria spreading are to use common sense.

Always thoroughly wash hands before preparing or eating foods. Store raw meat (in particular) at the bottom of the fridge, away from other foods, and ensure that the meat is cooked thoroughly to destroy any germs. Don't wash chicken before cooking as germs could splash on other surfaces. Cooking should kill any bacteria.

Wash kitchen and bathroom surfaces regularly with Dettol (or similar), and don't forget to wipe buttons and drawer handles.

All these measures help to keep the family free from bacteria.

I use different chopping boards for different types of food groups.I clean as I go too keep on top of mess on surfaces.

We have a septic tank that doesn't work properly if we use too may harsh chemicals. (Usually get it going again by chucking down some roadkill, LOL!) I use good old fashioned bleach on work surfaces and am careful when handling raw meat to avoid cross contamination.

Wash hands before and after preparing food , clean surfaces before and after preparing food , wash food before cooking, use colour coded chopping board and knives, keep food separate in the fridge veg and salad in the drawers, meat and fish on separate shelves , dettol can be used on all surfaces including flooring so I always use this brand as it's much easier than having lots of different products.

Soap and hot water should do the trick

I ran a restaurant for a few years so know all about compartmentalizing cooked and raw foods in the Fridge , I always use separate chopping boards for preparing meat & Chicken , Never wash the Chicken under a Tap before cooking . Washing hands before preparation is basic hygiene but after handling raw meats its always best to wash them again . I find that in todays society we are consumed with Bad Bacteria horror stories , its a wonder any of todays Children have any Immune systems left , When I was young it was a case of what doesn't kill you makes you Stronger .

I always freeze chicken - use freezer bags and ensure the chicken touches nothing else. Everything possible goes in the dishwasher as the extreme heat is higher than my hands can stand and the dish cloths and tea towels are washed regularly.

I have colour coded chopping boards and keep raw meat at the bottom of the fridge.

I just do what I was taught as a girl - hands washed, surfaces clean, do not mix raw and cooked meats.

I do keep my raw meats on the bottom shelf so they don't drip and I am extra cautious about washing down surfaces where raw meat/fish has been, along with washing my hands more frequently and making sure the areas around the sink are cleaned properly where utensils have been left before washing. However, I don't bother with separate chopping boards for everything, I think a good wash in soapy water suffices. I do use kitchen sprays several times through the day but more because I am concerned about keeping things clean and tidy than from an overriding sense of doom from bugs and I have to admit I love the smell of cleaning products.

Smell fish and meat before cooking , never use same utensils for meat or fish and veg

food storage very important, keeping food separate in the fridge, we are vegetarian so we don't have to worry about meat storage/cooking. make sure you have a thermometer in your fridge to make sure cold enough, use antibacterial cleaning agents to keep chopping board and work top/prep areas clean. clean as you go along.

Really good hand washing before and after. Making sure you clean surfaces and lift kettles and toasters etc and clean underneath them x

As a nurse in maternity I know just how important hygiene is. Without a doubt hand washing is one of the biggest problems for spreading infection. It isn't just something that people in hospital visiting or as a nurse should get in the habit of, this should be used throughout our daily life's at home included, especially when we handle food. I can not also stress enough that it's good & correct hand washing that is what counts.
I use disposable disinfectant wipes around the home as I find them far more hygienic than a cloth that sits around breeding germs.
I also like using a dishwasher at home as things get cleaner & kill lots of bugs in the high temperature.
I'm not a meat eater but would most definitely prepare meat on a plastic chopping board so it can have any bugs on it killed in the dishwasher.

I don't use wooden chopping boards - as they score and it can be hard to disinfect all of the little gaps.
I tend to use anti-bac spray on everything. And anti-bac washing up liquid. With many pets lots of handwashing as well! I don't go to the legths my nan used to though of bleaching EVERYTHING! Still have vivid memories of the smell :/

A bit of hot water and bicarb of soda is all you need - Dettol if you really need to disinfect!

I used to wash raw chicken, but discovered this is the wrong thing to do as bacteria can be splashed onto the work surface and cooking equipment.

I make sure door handles are cleaned thoroughly

I don't use any special cleaners or disinfectants in my home, I always make sure uncooked food is below cooked in the fridge and don't but cooked things in the fridge until they have cooled and I keep a check on the fridge temperature and adjust it when necessary (summer/winter).
I wash up in extremely hot water (asbestos hands) and always use a good washing up liquid. I use a different cloth to the washing up one for wiping down the worktops and then steam clean the worktops, cooker, cupboard doors and floor about once a month.
I use the steam cleaner in the bathroom weekly.
We never have any problems that could be associated with hygiene

I have a compartment in my fridge where I keep uncooked meat so it does not contaminate other stuff. I keep wiping down kitchen surfaces and I wash my hands loads of times a day otherwise I am just careful about keeping things clean

I use colour coded chopping boards to prevent cross contamination, wash up using hot soapy water (hot enough to require rubber gloves). Any raw meat is stored in a drip-proof container at the bottom of my fridge and any left over hot food is cooled, covered and chilled or frozen as soon as cool. I like to steam clean my work surfaces periodically (as the cat likes to walk on them!) and my washing up cloths are washed on a hot wash with my towels. I'm not fanatical about germs but just sensible enough to prevent illness I hope.

Keep cooked and raw meat separate in the fridge, wiping everywhere regularly with frequently washed or new cloths otherwise just spreading germs around