Some microbes can form permanent living reservoirs in sinks and drains. Although not normally harmful to health, some species can cause unpleasant odours.
Use a disinfectant after handling raw meat and poultry.
Keep kitchen appliances clean, including the floors around and behind them.
They can encourage infestation with flies, cockroaches and mice, which can spread infection.
Clean, rinse and dry your washing sponge/cloth or brush between uses to prevent the build-up of harmful bacteria, e.g. in the washing machine at 60°c.
Wash your hands after touching raw meat, poultry, fruits or vegetables.
Pets are a potential source of infection, so it’s best to keep them away from where food is being prepared.
Always clean surfaces and chopping boards, cleaning cloths and utensils immediately after preparing foods.
It’s a good idea to have separate boards for raw meat, cooked meat, fish and vegetables.
Try to avoid the kitchen becoming a storage room for activities unrelated to food. A tidy kitchen is much easier to keep clean.
Clean the kitchen sink regularly and rinse it with clean running water.
Keep the kitchen clean and free from food particles which may be contaminated with harmful microbes.
Do not add pet feeding bowls to the washing up, make sure they are washed separately.
When washing dishes by hand, do this straight after a meal to make the washing-up easier and save water.
Food poisoning occurs when food is not properly cooked, by cross-contamination from contaminated raw to ready foods, or touching your mouth with your hands when handling raw foods.
Clean your pet’s bowl regularly and air their sleeping basket to prevent harmful microbes and pests such as fleas from spreading.
Place your fridge away from heat sources e.g. the oven, a radiator.
Sort your waste. The average household produces 1.2kg of waste p/day. Reduce, re-use and recycle locally.
A dishwasher uses ten times less water and three times less energy than washing the dishes by hand.
They can survive and spread to other surfaces hands if cleaning utensils are not cleaned after use or left damp.
The short dishwashing cycle uses more water and energy than the eco programme which is more sustainable.
Clean and maintain your fridge regularly, not only inside, also door seals and air vents. Defrost before ice forms.
Harmful microbes get picked up during cleaning of contaminated surfaces.
Stored cooked foods in the fridge in containers away from raw foods. Clean weekly to avoid cross-contamination.
Pets are beneficial to our health and wellbeing but can be a source of infection to other family members so pet hygiene is as important as food hygiene.
A dishwasher uses most energy to heat up the water.
90% of the materials from officially collected household appliances are recovered at the end of their life.
Cleaning your cooker surface frequently makes the job easier and helps it last longer.
Don’t keep the fridge door open. Defrost food overnight in the fridge instead of the microwave.
These materials are reused to manufacture new home appliances and in other industries.
If all EU households were to use a dishwasher instead of washing the dishes by hand, the energy saved would be equivalent to twice the total annual electricity consumption of Portugal.
Cleaning clean and drying utensils after use prevents growth of bacteria that cause unpleasant odours.
Clean the dishwasher filter regularly to get the best cleaning performance and prolong the life of the machine.