How do I disinfect safely?

Concerns & risks

You were trying to disinfect the kitchen after handling raw chicken, but you're not sure you're using the products right.

Everyday mishaps add up.

Causes & evidence

Follow the label, including contact time. See cleaning chemical safety.

What to do

1. Clean dirt first.
2. Follow label contact time.
3. Ventilate and wear gloves if advised.

Common mistakes: Common mistakes: spraying and wiping immediately. Disinfectants need to stay wet on surfaces for the 'contact time' listed on the label to work. Clean first with soap and water to remove dirt, since dirt can block disinfectants. Use products registered with the EPA for disinfecting, and follow directions. Ventilate. Don't use disinfectants on food or skin unless labeled for that. Rinse food-contact surfaces if the label says so. Wash hands after cleaning. Don't use more product than the label recommends; more isn't better and may leave residue. Keep cleaning cloths for raw meat areas separate, and wash them in hot water.

Speed Man tip: Don't overuse.

Wrap-up: Clean first. Contact time. Ventilate.