Wash your hands with soap and warm water. The bubbles and foam from soap lather damage the virus and also help remove it from your hands.
Scrub for at least 20 seconds with warm water (not scalding hot), about the time it takes to sing “Happy Birthday” twice.
Frequently clean cloth towels used for drying or use disposable paper towels.
If soap and water are not available, hands can be cleaned with an alcohol-based hand sanitizer (ABHS) that contains at least 60% alcohol. For visibly soiled hands, soiling should be removed with an alcohol-based hand wipe first, followed by use of ABHS.
For general kitchen hygiene tips check out the Food Safety at Home resource. Follow the basic safe food handling tenants:
Cook – heat foods to proper temperatures
Chill – keep perishables cold, refrigerate at 4˚C at the most
Clean – wash your hands, and kitchen food prep surfaces and utensils well
Separate – keep cook foods separate from raw foods, especially raw seafood, meats/poultry and eggs
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