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