Safety and Sanitation in Cooking, Baking, and Storing Food


Sanitation while Cooking

View the video:


Correction to the Video:

  • To make bleach solution, see instructions at the bottom of this page as proportions used in the video are inaccurate.

Some recommendations . . .
  • Sanitize all cooking equipment by washing it carefully in hot soapy water and rinsing thoroughly.
    •   Cutting boards and knives should be used for specific purposes only.

      • a cutting board for fish and poultry
      • a cutting board for vegetables
      • a cutting board for breads and baked products
      • and another carving board for meat

    • Cross-contamination can occur when poultry or meat are on one surface and another food comes in contact with it.


  • Sanitize all surfaces with a disinfectant often.

    • Bacteria can be carried in juices of raw meat.

    • Refrigerate raw meat, poultry, and seafood in containers on the bottom shelf of the refrigerator - the coolest location.

    • Use containers large enough to prevent raw juices from dripping onto other food or touching other food.

    • Separate raw food from other food while

      • shopping for food
      • storing foods
      • preparing foods
      • serving foods

  • When you taste the product, do not return the spoon to the bowl. Double-dipping spreads harmful organisms from your mouth to the food.

  • Follow food safe practices by using a clean spoon each time you check your food.

  • Raw fruits and vegetables can be contaminated with bacteria, viruses, and parasites.

    • Wash them thoroughly before you prepare and eat them.
    • Use a brush to scrub produce with firm or rough surfaces, such as oranges, cantaloupes, potatoes, and carrots.

  • Cross-contamination can be avoided by sterilizing cutting boards after use with a bleach solution and boiling water.


Bleach Sanitizer

Make your own! 

  • Just know that mixed bleach solutions are unstable. 
  • A fresh batch should be made daily to be effective at killing germs.  
  • Bleach must be mixed with water to be effective. 
  • More is NOT better - using only bleach is not a suitable alternative.
  1. Combine 3 mL (1/2 tsp) of bleach with 1 L (4 cups) of water in a labelled spray bottle.


  2. After cleaning, spray sanitizer on the surface or the utensil and let it stand briefly.


  3. Rinse with lots of clean water; then, allow the utensil to air dry. Use clean towels. (Paper towels are better than cloth because they are disposed after use.)