• The refrigerator should be cleaned regularly with a household cleaner with a good grease dissolving power. If necessary, defrost beforehand (avoid icing as a source of condensation).
  • Sweat water and moisture should be removed as far as possible, as the germs need moisture to grow. Persons at risk (elderly, immunocompromised, pregnant) should leave the cleaning to relatives if possible. Nevertheless, it must be reckoned with that in niches, corners and in the condensation drain still pathogens survive the cleaning action. Therefore the cleaning of the refrigerator should be repeated more often.
  • Storage containers and dishes should be rinsed hot (ideally in the dishwasher, avoid eco and low temperature programmes for people at risk).
  • Clean all work surfaces and equipment in contact with raw poultry or eggs with detergent and hot water. It is best to use disposable paper (kitchen roll) for cleaning. If cleaning cloths, rags and towels are used, they must be changed frequently or washed hot (cooking cycle of the washing machine).
  • After soiling, ensure regular changing and washing of towels, dishcloths, dishtowels and sponges at 60 °C (or higher).
  • Empty and clean the waste containers regularly. After touching waste, wash hands with warm water and soap.