Tell Dettol your food hygiene tips and tricks to be in with a chance to win a £300 voucher! NOW CLOSED

When I am out I rarely use the toilet facilities, but sometimes it is not possible. I always hold handle , tap, doors etc with tissue. At home use different chopping board for bread, veggies, meat. Use detol disinfectant on kitchen tops. Keep fridge, cooker clean. Store meat on bottom shelf of fridge.

Wash your hands as often as possible, espeically after handling meat. I fill up the sink with water, put a bit of dettol in and keep sooaking my hands when I am cleaning. Dishcloths all go in the washing machine daily, don't use for more than one day, keep work surfaces clean.

Who won the draw?

GNHQ why do you leave these competitions on the Active list when they've closed?

Despite the NOW CLOSED notice on the OP people always add yet more entries which won't be eligible...

Always clean up spills straightaway so they don't get forgotten. Wash hand regularly and wipe over sometimes forgotten areas like toilet handles and light switches and your mobile phone and handbag!!

I always have wet wipes close by as they clean up fast and are nice and cheap so easy to use Just wipe and throw....simples

use different chopping boards

I'm careful with my chopping boards.....one each for meat, fish, bread & cake and another for veg....and a good scrub down after use. My fridge has the correct foods on the shelves and opened food is always wrapped in cling film. I wash my hands all the time with soap and water but after drying I always use antibacterial hand gel as well. It's in easy reach in my windowsill. I also always carry one in my handbag. I always make my granddaughters wash their hands really well if they're helping with the food or making a cake. They're never too young to learn about food hygiene or hygiene in general.

Well done, Angelwings.
I notice you keep cooked meats above raw meat in the fridge.
Food hygiene rules tell you to do that. You could have your shop, cafe or guest house closed down if you didn't do that.

We have colour coded chopping boards and store meat at the bottom of the fridge. Regular hand washing and surface cleaning

I just use common sense.

Always store meat at the bottom of the fridge so no harmful germs/ bacteria can leak onto other foods

I have half a dozen white plastic chopping boards. When I use one for raw meat or fish I wash it in hot soapy water and place it in the dish washer where I know the water will be hot enough to kill the germs. Any knives etc. I have used get the same treatment. I then wipe down the surfaces with anti bacterial spray.

I use antibacterial spray on chopping boards, knives and bench tops after I've prepared raw meat and fish.

It has to go somewhere and I've a special inbuilt meat tray at the bottom of my fridge which easily lifts out for access and cleaning. Not sure that big joints of meat would fit onto the other shelves, in a container, as it's not a big fridge anyway.

Might as well use it for its intended purpose.

But raw meat on the bottom of the fridge is a good habit to get into, just in case of a leak. It's so ingrained with me that it'd feel wrong putting it anywhere else!

Of course it doesnt. Agreed.

That thing with raw meat and the bottom of the fridge... if your meat is in a container that won't leak, why does it matter?

Answer: it doesn't.

Just saying.

Always keep raw meat at the bottom of the fridge to avoid cross contamination and avoid washing meat under a running tap to prevent splashing around the benches. I use dettol antibacterial spray after using soap and water on the benches

We have a separate drawer in our fridge for raw meat and we never wash meat as that spreads germs. I use different chopping boards and change tea-towels daily.

I always use Dettol to clean my fridge, I'm quite funny when it comes to the thought of any meat packaging that could have leaked, keeping my fridge squeaky clean makes me happy.

I always keep raw meats on the bottom shelf of the fridge and cooked meats and other produce higher up. I do have colour coded chopping boards as well ... green for veg and red for meat. I also don't use cloths for cleaning, i either use wipes or kitchen roll that can then be thrown straight away, as I feel that cloths harbour germs and then spread them around surfaces again on the next use.

I have several chopping boards - once used they are either sprayed with dettol or steamed cleaned (if I have the machine out!). Our fridge is sectioned to prevent cross-contamination - cooked meats are never on the same shelf as raw.

I love the dettol sprays for light switches, door handles and banister rails.

We recently had a litter of puppies and it would have been nice to have had a dettol cleaner for the carpets!

All our toilets have antibaterial handwashes.

Soap and very warm water works a treat for most cleaning needs.