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i use two different chopping boards one for fresh meat and one for cooked

We are careful to use different chopping boards for meat / fish / veg etc but other than that, it's just the usual common sense rules and making sure the children wash their hands!

Keep everything clean, use spare boiling water to sterilise taps and sink, bleach cloths and scouring pads regularly and change tea-towels at least once a day.

I use Detol Surface Cleaner, and wash my hands constantly when handling food.

Too much scare-mongering now by(sorry Dettol) companies such as Dettol, or whoever makes the product.

It has been found that children living in too clean a house are more likely to have allergies, to food and/or materials.

We keep a basic hygiene regime, washing hands before preparing food, again before eating it; raw meat in the bottom of a 'fridge and separate chopping boards for meat and vegetable products.

We do not and would never contemplate an anti-bacterial spray as in our view - it is just not necessary.

I have reach my senior years on good basic hygiene. Keep a clean kitchen and bathroom always. Clean up as you go.

I am quite careful when preparing foods. especially with raw Meats. I use different chopping boards if using say Meat to Veg.
I tidy as I go and try not to spill raw juices that may end up on the bin or floor or sink area.

I always use an anti bacterial spray when I wash up after eating. I feel this is adequate.

I am rather careful, raw meat at the bottom of the fridge a separate chopping board for meat and obviously washing hands before and after.

Use two chopping boards, one for fruit and vegetables and one for meats.

Just wash your hands when preparing food!

Lots of people die every year from avoidable disease. Many after ingesting just a peck of dirt, especially if that little peck contained something rather nasty and invisible to the naked eye.

You have to eat a peck of dirt before you die. Mankind has survived for a very long time without religiously swabbing down the kitchen with antibacterial products; and still does, in most of the world. Be sensible, of course, don't let work surfaces actually get dirty; but I would rather have "natural" bacteria on my food than violent chemicals from the supermarket. I have never given anybody food poisoning yet.

Wash hands after each usage

keep dettol wipes handy for when you need to quickly use them on door handles, surfaces etc. Be extra vigilant with this when someone is ill to stop it from spreading to other family members.

I have compartments/ storage baskets within my fridge. One for cooked meat, one for dairy, one for cheeses, one for raw meat at the bottom of the fridge and a few handled baskets to store fruit and veg. It means I can keep an eye on foods and make sure nothing goes off and I can take them out easily to wipe down the fridge just before my weekly shop. I can easily take out the relevant basket as needed so it makes everthing much more organized. Best thing I have ever done!

I always try to be really careful, I dishwasher everything that gets used as the heat should kill all the germs. I use different knives and chopping boards and I regularly wash hands after preparing meat before I start the veg, I also tidy away as I go. When Im cooking I try not to touch anything like fridges until I am done.

I would agree with those that advocate basic common sense. Along with regular handwashing, I am careful about keeping raw meat and fish at the bottom of the fridge and using separate chopping boards and utensils. I don't believe though, that killing 99.9% of bacteria necessary for the vast majority of the population and may eve be harmful. There is such a thing as too clean!

I use different colour chopping board for dealing with different types of food. Before we touch any food my DH and I ensure we have washed our hands. We are rigorous about handwashing when returning from using public transport, being out in the garden, collecting the post, shopping etc. I regularly check through the contents of the fridges and cupboards to ensure that nothing is datex.
There is no double dipping when baking and I am not keen on dips of any kind to be honest as it seems very unhealthy to share the dip using crudites, pitta bread batons etc which are redipped!

I always use disinfectant wipes to wipe down surfaces after use. Keep a packet to hand, its quick and keeps on top of things

Too much fuss about hygiene these days.Just make sure you wipe surfaces down after use and check you chuck out any food that's going mouldy.

I spray my work surfaces and sink down with Dettox anti-bacterial spray every day. I have done it since making the bottles up for my babies and I've never wanted to break habit as you can't be too careful. I am pleased to see now that both my children have it on the side in their kitchens alongside the washing up liquid as in mine!

Hot water and soap is all that is required

I spray and wipe surfaces before prep of food, if raw meat use a separate chopping board, spray and wipe board when finished.
Spray and wipe surfaces around, I try not to touch when handling raw meat e.g. Switching lights on or open close fridge will spread bacteria, I wash my hands thoroughly when finished then use a hand gel.
Never had any problems using this method.

Eat raw honey, preferably locally sourced. It is one of nature's finest "antibiotics". It also works miracles when put onto wounds.

Keep animals like dogs and cats off kitchen surfaces and preferably out of the kitchen altogether.