Briefly discuss the FightBAC!® guidelines for cleaning

Answer 1

To prevent pathogens in fecal materials from contaminating your food, you should always wash your hands after using the bathroom, changing a diaper, or handling a pet. To do so effectively, wash your hands vigorously with soap for at least 20 seconds and rinse them thoroughly under clean, warm running water.Dry your hands using clean paper or cloth towels. Using an antimicrobial gel can also help ensure that your hands are pathogen free, although gel sanitizers are not a substitute for proper hand washing. A clean cooking environment is also important; you should periodically sanitize counters, equipment, utensils, and cutting boards with a solution of one tablespoon of liquid chlorine bleach in one gallon of water.Washing fresh fruits and vegetables can also provide an important protection from foodborne pathogens and noninfectious agents (such as pesticides). Wash produce under clean, cool running water, and if possible, scrub with a clean brush. Fruits and vegetables should be dried with a clean paper or cloth towel. There is some evidence that commercial fruit and vegetable cleaners may help removeE. coliO157:H7 andSalmonellafrom produce, but the USDA has not taken a stance on the effectiveness of such products. Note that while you should wash produce, you should not wash raw meat, poultry, or fish, as doing so increases the likelihood of cross-contaminating otherwise noninfected foods and surfaces.