When washing dishes by hand, wash every one of them within two hours.
Air-dry dishes . Don't handle them while they're wet.
Keep dishcloths and sponges clean! When wet, they can harbor bacteria and may promote their growth.
Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially raw meat, poultry and fish.
If you have an infection or cut on your hands, wear rubber or plastic gloves.
Wash gloved hands just as often as bare hands because gloves can pick up bacteria. (However, when washing gloved hands, you don't need to take off your gloves and wash your bare hands, too.)
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