What Can You Use Instead of Hand Sanitizer in the Kitchen?

The basic way to clean hands in the kitchen is washing with soap and running water. What is the correct technique?Wet and lather your hands; scrub for at least 20 seconds in total, covering palms, backs of hands, between fingers, and under nails, then rinse and dry with a clean towel. You do not need to scrub each area separately for 20 seconds. Wash especially after handling raw meat, poultry, or eggs and before touching ready-to-eat food. What if soap and water are unavailable?Use a hand sanitizer containing at least 60% alcohol according to its label. Sanitizer may not work well on visibly dirty or greasy hands; prioritize soap and water. Ordinary wet wipes are not equivalent to hand sanitizer. Bringing clean water and soap to a picnic makes handwashing possible. What should be used on surfaces?First clean surfaces with soapy water or an appropriate cleaner. If a sanitizing or disinfecting product suitable for food-contact surfaces is needed, follow its label for dilution, contact time, and rinsing. One dilution or contact time does not apply to every bleach product. Do not use vinegar in place of a validated product, and do not mix cleaning chemicals. Keep soap and clean drying materials available in the kitchen.