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To stop the spread of germs and bacteria whilst preparing food i use various chopping boards & knives to prepare food i find colour coding really helpful to stop cross contamination of bacteria and to keep me organised in the kitchen.I also replace sponges brushes, scourers regularly to stop the build up of bacteria.

soda crystals, lemons, hot water and a cloth! These are all I use to keep my kitchen sparkling clean, oh and sometimes some white vinegar!
Food hygiene is important, ie where to put things in the fridge, ie Meats and poultry always go in my tuppaware containers in the bottom drawer, I always leep cooked foods away from other food, I make sure I cool down my leftovers before fridging them, and reheating food like rice I make sure its absolutely piping hot to rid bacteria and so on.

I have to agree I don't ever buy cleaning sprays....I find they make my home smell of chemicals, and I know hot water and soda crystals do the job perfectly! I have even made up spray bottles of soda crystals and water for my daughter and son to show them they don't need to splash out on expensive sprays. They can clean the washing machine, making it smell much fresher, soda crystals can clean the moss from patios, can scrub the grease from pots and pans, it has a multitude of uses for one bag, its perfect for keeping my home clean enough to be safe, yet not too clean...we need those germs you know, us and our grandchildren, to build up intolerences! x

Keeping hands washed regularly when preparing food and using different chopping boards for different types of food and washing kitchen surfaces down regularly with a clean cloth are my top three priorities.

Just common sense. Wash hands before handling food. Keeping surfaces clean.

With regard to food hygiene the only thing I am scrupulous about is when I'm cooking poultry , constantly wash my hands while handling it so I don't spread it around the kitchen, and once I've got it out of the way in the oven etc, I then spray the surfaces with a disinfectant spray to make sure, I also read about a fantastic tip with regard to sponges! Firstly make sure it doesn't have a metallic side, then you can pop a damp one in the microwave and zap it! Brilliant, I do do that quite often!

I use different coloured chopping boards for prep of different items in the kitchen and then wash them thorouhly with hot water and soap before putting them in the dishwasher.

I'm just hyper paranoid about germs and contamination, to the detriment of my cooking. I'd rather give everything a couple of extra minutes in the oven than risk it being under-done.

At #brexitopportunity someone is going to throw away the Dettol and negotiate separately with each bacterium.
Won't do much for Dettol sales.

Keep all fridge surfaces clean and store cooked, uncooked, meats and dairy in separate areas ensuring they are wrapped in clean secured containers

using different chopping boards for raw meat , cooked meat and veg. Not putting cooked meat and raw meat on the same shelves in the fridge . washing your hands after handling raw meat.

I pour the boiling water that is left in the kettle (after I've poured my coffee) all over my chopping boards then put them in the sun or light to fully dry. If I can't do that, I spray with a safe, kitchen antiseptic.

I wash my hands in soap like a surgeon and count to 30 when using an air dryer to ensure they are fully dry and I encourage the children to do the same. At home, I change hand towels at least once a day, more often

You have to be careful with the less than obvious places like your keyboard,mobile phone and handles, microwave door, buttons and switches...just a little thought goes a long way.

Wash hands regularly and educate young children to do the same.

Basic common sense really, wash hands before and after handling food, keep raw and cooked meat separate and wipe clean all surfaces after use and clean any utensils you use throughly.

Much easier not to have raw meat or cooked meat. Don't have much dairy either.

Dont wash raw poultry and always use a meat thermometer stick to check meat is thoroughly cooked through to the right temp!

I am not too clean as I think we can over sterilise which leads to more susceptibility to harmless bugs. I take the usual precaustions with raw meat and fish and use different choppin biards but otherwise not a fanatic.

Keep different food stuffs apart, wipe down boards and worktops, fridge shelves etc with a disinfectant such as Dettol

Regarding food hygiene - using the dishwasher for cleaning items like washing up brushes, sink tidies, cutlery holders, tea strainers, teapots etc does help to sanitise them. Some people even include their dishcloths!

I am very careful when it comes to cross contamination in the kitchen I use multiple coloured chopping boards in my kitchen to prevent this , I also always make sure raw meat is at the bottom of the fridge . I wash my hands before and after handling any foods i also keep some antibacterial gel in my kitchen to help with cross contamination

Add a bit of detail to your floor cleaner to kill any germs on your flooring.

Always use different knifes for cutting meat, and ensure you clean the chopping board with hot soapy water as well as your hands. Never touch your face when holding& cutting the meat as can pick up ecolli infection.

I use the Dettol wipes for the kitchen and bathroom. I don't use the spray as I am allergic to certain chemicals.
I do think it is important to keep the house as germ-free as possible, especially if there are babies or people who are not in good health generally. With crawling babies and toddlers,a clean floor is a must and floor wipes are a wonderfully quick way to keep the floor clean.

Always was your hands thoroughly before touching food. I have different chopping boards for raw, fresh meat & vegetables. I store raw meat at the bottom of the fridge. I use tupperware containers for everything else I put in the fridge. I make sure that ll food for putting in the fridge is cool before putting in. I make sure I heat all food until piping hot before serving and I pay close attention to 'use by' dates rather than 'sell by' dates - have not been ill once yet!Bicarbonate of soda and water is good for cleaning surfaces and the fridge as it does not leave a smell.

I try to ensure bacteria is fought off, and I always use separate chopping boards