Food safety goes beyond the food. You also need to consider proper cleaning of the kitchen and utensils before you prepare foods. Having a clean workplace is essential to preventing the spread of foodborne illness and contaminants. All kitchen surfaces such as countertops, utensils, cutting boards and appliances need to be cleaned with hot, soapy water. You can use natural cleansers to avoid sensitivities to chemicals like bleach; although bleach is often recommended for disinfecting surfaces.
You should also immediately clean counters if there is a drip or spill of any animal products such as raw egg, or blood from raw meat. Never use dirty or smelly dishcloths, towels or sponges since this can be a sign of bacterial growth. Dishcloths and towels should often be washed and in the hot cycle. Frequently wash hot pads. Utensils should be cleaned in hot, soapy water or run through the hot wash setting of the dishwasher.
You should have a cutting board specifically for produce to prevent cross-contamination of raw meats with fresh produce. Always use a clean cutting board and after use wash thoroughly in hot soapy water. You can also wash a cutting board in the dishwasher. Proper disinfection of a cutting board involves a fresh solution of one tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with water and then allow to air dry.
If you are going to use bleach as a cleaning and disinfecting agent, then you should make sure you check the percentage. The bleach should be five percent sodium hypochlorite. Some generic brands may sell bleach with lower percentages.