Before you start any food preparation wipe down kitchen surfaces using detergent and warm water to remove surface dirt. You can then sanitise the surface, if necessary, with a store-bought household disinfectant product or diluted household bleach. Always follow the instructions on the product label about how it should be used, including how much it should be diluted with water, what types of surfaces it can be used on, and whether it needs to be left on the surface for a certain amount of time. Don’t mix different types of cleaning product as they may create fumes that can make you ill. Keep all cleaning products and hand sanitisers out of reach of children. After cleaning surfaces wash your hands with soap for 20 seconds and dry them thoroughly.