What should be done prior to starting a cleaning task around food?

Here are some essential things to do before tackling any food-related cleaning task:

Hygiene:

* Wash your hands thoroughly: This is the most crucial step! Wash your hands with soap and water for at least 20 seconds, especially after handling raw meat, poultry, or seafood.

* Wear clean gloves: Disposable gloves are a good idea when dealing with raw food or areas where bacteria might be present.

* Tie back long hair: Hair can carry bacteria and should be kept away from food and surfaces.

* Wear an apron or other protective clothing: This will help prevent cross-contamination from your clothes to the food prep area.

Preparation:

* Gather your cleaning supplies: Have everything you need ready: dish soap, sponges, disinfectant, paper towels, cleaning cloths, etc.

* Clear the area: Remove any unnecessary items from the workspace to give yourself ample room.

* Start with a clean surface: Wipe down the entire area with a disinfectant cleaner before you begin prepping food.

Specific to food types:

* Raw meat, poultry, and seafood: Wash hands thoroughly *before* and *after* handling raw meat. Use separate cutting boards for different food types, especially for raw meat.

* Produce: Wash fruits and vegetables thoroughly under running water to remove dirt and pesticides.

* Eggs: Handle eggs carefully to avoid cracking and contamination. Wash your hands after handling eggs, even if they aren't cracked.

General Tips:

* Clean as you go: Don't let food scraps, spills, or dirty dishes pile up. Clean them up immediately.

* Don't cross-contaminate: Avoid using the same utensils or cutting boards for raw meat and ready-to-eat foods without washing in between.

* Store food properly: Refrigerate perishable foods promptly after cooking or purchasing them.

* Don't over-crowd your fridge: Allow space for air circulation to keep everything cold and prevent cross-contamination.

By following these steps, you can create a clean and safe environment for food preparation, reducing the risk of foodborne illnesses.