The evidence suggests that within Europe and the USA the greater proportion of reported food poisoning outbreaks arise in the domestic environment. The majority of these outbreaks result from inadequate temperature control (either inadequate cooking or storage of food under unsuitable conditions) (Roberts 1990). In a significant proportion of incidents cross contamination via surfaces (either food preparation surfaces or the hands) is a contributory, or even the causative, factor (Roberts 1986, 1990). Outbreaks of infection can also result from direct hand-to-mouth transmission from an infected surface.

2.1. Food preparation

• Certain raw foods or ingredients have a high risk of contamination such as meats, fish, poultry and eggs. When brought into the home these can act as vehicles for spreading contamination throughout kitchen surfaces. Other foods may have a medium risk of contamination such as certain vegetables, which may have been contaminated during production, or which are soiled.
• A chopping board should be used for preparation of high-risk raw foods likely to be contaminated. After preparation of high-risk raw foods all surfaces which have come into contact with the food should be immediately decontaminated either with a detergent wash and rinse, or using a hygienic cleaner, or by wiping to remove soil followed by application of a chemical disinfectant. It is recommended that separate chopping boards should be used for raw meat and fish, for fresh fruit and vegetables and for other items.
• Hands must be washed immediately after handling raw food (see Section 3.1). It is important to be aware that, during and after handling high-risk raw food, any surface subsequently touched with the hands (even tap handles, refrigerator doors and cooker control knobs) will be contaminated with microorganisms from the food.
• Dishcloths and hand cloths used during the preparation of raw food must be decontaminated and dried. The use of disposable cloths/paper towels is recommended.
• Cloths can be decontaminated by hot machine washing, boiling or by use of a chemical disinfectant. Soap and water washing is relatively ineffective for decontamination of cloths (see Section 1.2).
• After decontamination, cloths should be dried as rapidly as possible. If cloths are left in a damp condition residual contamination not destroyed by the decontamination process can rapidly multiply at ambient temperatures.

2.2. Cooking

• To cook meat safely so that commonly implicated foodborne pathogens such as Salmonella, Campylobacter, Listeria and E. coli 0157, are killed, the centre of the meat must reach and maintain a temperature of 70°C for a minimum of 2 minutes or an equivalent core cooking temperature and time, or until the juices run clear. Note: cooking will not kill ALL of the bacteria present in food, but must be sufficient to reduce the numbers to a "safe" level.
• Food cooked from frozen, or re-heated chilled food, must also be cooked for a sufficient period of time such that ALL of the food maintains a satisfactory temperature for a sufficient period of time as described above for raw food.
• Cooking equipment should be properly maintained to achieve consistently the required cooking temperatures and times.
• It is advisable that the cooking process for meat should be routinely monitored (e.g. by using a meat thermometer).
• Users of microwave ovens should refer to the manufacturer’s instructions on the appropriate times and power settings for cooking or defrosting food. As with conventional ovens, microwaves have hot and cold spots so foods must be turned or stirred to prevent uneven heating.
• The internal surfaces of microwaves should be regularly cleaned and decontaminated.

2.3. Meal preparation of cooked food or food to be eaten raw

• Hands must always be washed before handling cooked foods (see Section 3.1).
• Ensure that all meal preparation/serving surfaces are hygienically clean, not just visibly clean, before use in the preparation of cooked food or food to be eaten raw.
• Ensure that all cloths are hygienically clean, not just visibly clean, before use.
• Cooked foods must never be allowed to come into contact with raw food, or with utensils, cloths or other surfaces contaminated by contact with raw food.

2.4. Storage of food

• Cooked food should be cooled as quickly as possible in order prevent the growth of pathogenic microorganisms, and then stored in a refrigerator or freezer.
• Refrigerators and freezers should be checked regularly to ensure that they maintain the required temperature. The temperature of a domestic refrigerator should be between 7°C and 4°C and that of a freezer -18°C (Eley 1996).
• Refrigeration only reduces the rate of growth of microorganisms. It does not prevent it. Food should only be stored in the refrigerator for a limited period and sell-by dates on product packaging strictly adhered to.
• Raw food must always be stored separately from cooked food in the refrigerator. It is important to ensure that the juices from raw, potentially contaminated foods such as raw meat, do not drip onto foods stored below which will not be cooked.
• Cooked foods or raw foods that are not cooked or heated before eating should be covered when stored in the refrigerator.
• Avoid mould growth on food residues and food storage areas.
• Refrigerator surfaces should be regularly decontaminated by cleaning and chemical disinfection.
• Freezing of foods prevents bacterial growth for an indefinite period. Food, which is safe for consumption, can be maintained in that state by rapid freezing. More detailed information on food hygiene in the home is given by Scott and Sockett (1998) and Farber and Todd (1998).