Home Food Safety

Clean

Clean hands, counters, and tools stop germs before they reach your food.

The 20-Second Method

How to Wash Your Hands

Wet, soap, scrub for 20 seconds, rinse, and dry. Scrubbing is what removes germs.

View When to Wash Chart
Infographic: Cleaning surfaces and utensils — wash with hot soapy water, rinse, wipe packaging, and wash dish cloths.

Click the infographic to open it full size.

A woman wiping a wood kitchen counter with a cloth next to a spray bottle, paper towels, and fresh produce

Step-by-Step Guide

How to Clean and Sanitize Counters and Sinks

5 steps, plus how to pick a no-rinse sanitizer.

See the 5 Steps

After Raw Meat and Fish

Sanitize Dishes, Utensils, and Cutting Boards

Anything that touched raw meat, poultry, fish, or eggs needs more than a wash. Your dishwasher can sanitize it.

  1. 1

    Scrape and Load

    Scrape off food, then load cutting boards, knives, tongs, and plates so water can reach every surface.

  2. 2

    Choose the Sanitize Setting

    Pick the Sanitize setting (sometimes called High Temp or Sani-Rinse). Look for NSF/ANSI 184 in your manual. It means the final rinse reaches about 150°F.

  3. 3

    Use the Heated Dry

    Let the full cycle and heated dry finish before you open the door.

  4. 4

    Wash Hands, Then Unload

    Wash your hands before you unload, so clean dishes stay clean.

Check your cutting board's care label first. Many wood boards can't go in the dishwasher.

Important

Never Wash Raw Meat, Poultry, Fish, or Eggs

Water splashing from the sink can spread bacteria around your kitchen. This is a direct FDA recommendation.

Next: Separate