Wash dishes as soon as possible when you have finished eating. If you have left them to soak in water, ensure they are well washed afterwards. After washing, allow dishes to air dry.
Leaving dirty dishes for more than a few hours allows bacteria to grow on the food scraps and residues on the dishes and utensils. Air drying contributes to the bacteria die off on the dish. Bacteria need moisture to survive and grow.
Utensils and chopping boards should be washed at the end of each meal in the same way as dishes. Disinfect chopping boards used for raw food at least once a week in a solution of weak bleach made from a teaspoon of bleach in a litre of water.
If a tea towel is used, change it for a clean one when it becomes soiled or wet.
Dish clothes and sponges should be kept clean and should be changed regularly as they can harbour large numbers of bacteria when dirty. Clean dishcloths regularly in a solution of bleach or by putting them in the dishwasher with a load.
Clean all work surfaces and utensils well. Unclean surfaces can harbour harmful microbes. Drying surfaces well can contribute to the death of many bacteria.
Keep clothes clean and dry
Source: SafeFood.net.aSource: SafeFood.net.au