5. Sanitise chopping boards, sinks and the fridge properly
Protein residue is invisible, which is why this step gets skipped. Raw meat juices, egg and milk leave films that feed bacteria on surfaces that look clean.
Wooden boards should never go in a dishwasher or soak in a sink; both split them. Scrub with hot soapy water and a brush immediately after use, rinse, then stand on edge to dry — a board lying flat traps moisture underneath and that is where it warps and blackens. Once a month, sprinkle coarse salt on the board, scrub with a cut lemon, leave ten minutes, rinse and dry, then rub in a teaspoon of food-safe mineral oil. Plastic boards can go in the dishwasher, but replace them once the knife scoring is deep enough to catch a fingernail.
The sink needs attention in three places most people miss: the overflow hole, the underside of the drain flange and the tap base. Push a bottle brush dipped in hot soapy water into the overflow and work it around. Sprinkle soda into the drain, follow with a kettle of very hot water.
For the fridge, empty one shelf at a time so nothing sits out warming. Wash removable shelves in warm soapy water — never hot, because cold glass cracks. Wipe the interior with a solution of one tablespoon of baking soda per litre of warm water, which cleans and deodorises without leaving a chemical smell near food. Pull out the salad drawers and clean the runners beneath them, then check the drain hole at the back of the fridge floor and clear it with a cotton bud if it is blocked.