After cooking, you may think to brush away crumbs from the counter, but you should actually be cleaning the area. Bacteria will grow in raw egg whites, beef juice, or spilled wine over time. Wiping the counter does not remove the food particles that have remained. After each meal or snack preparation, clean the countertops with a disinfectant wipe or antibacterial soap.

Remove leftover food from the heat and place it in the refrigerator within two hours. Bacteria thrive in temperatures ranging from 40 to 135 degrees Fahrenheit, and it grows after that two-hour period. Try to put the meal in the fridge as soon as possible (it should be below 40 degrees Fahrenheit).

If you’re using a cutting board for raw fish, poultry, or meat, you should either get a new one or wash it thoroughly before cutting another food item.

Raw meat juices make an ideal home for bacteria and it will transfer to other foods if it makes contact. If you choose to wash rather than pull out a clean board, you should use kitchen best practices.

While leaving dishes to soak might sound like a good idea (it helps lift the food off the plate), this practice promotes bacterial growth.

Wash your dishes as soon as possible using hot soapy water, then let them air dry. Towel drying is also acceptable, but air drying is the most sanitary option.

Many kitchen best practices come back to the food temperature danger zone, including thawing.

Defrost frozen items by placing them in the refrigerator, thawing them in the microwave, or submerging them in cold water.

Never let food sit on the countertop to thaw – it will bring the food between 40 and 135 degrees.

Using a cloth dish towel is great for eco-friendly practices, but you should avoid letting it touch raw meat.

Clean the counter after cutting uncooked poultry, fish, or meat with a paper towel, then throw it in the garbage.

A fabric dish towel will absorb the juices from the meat, and bacteria can grow. If you don’t think about it, you may then use a dirty towel to dry your dishes.

Eating or drinking in the lab can, first and foremost, increase your risk of exposure to hazardous materials.

Food or drink can leave a mess increasing the risks for contamination of your experiments and potentially attracting pests.

Eating or drinking in the lab can also be a distraction that can lead to a spill or a more serious incident.

Long pants and shoes completely covering the top of the foot should be worn at all times when working in the lab.

Lab coats will protect your clothes and your skin from splashes, spills, or other exposures to chemical or biological agents, and flames in some cases.

Safety glasses or goggles will protect your eyes from physical of chemical harm. Skin will heal after minor burns or lacerations but your eyes will not. Eyes are fragile and safety glasses take about three seconds to put on, an eye injury can be permanent.

Gloves protect your skin from hazardous materials your hands may come into contact with. However, exposure can occur when removing gloves and disposing of them.