Use immediately as chlorine loses its effectiveness soon after mixing with water. Always use clean dishcloths and clean utensils. Change dishcloths after wiping up raw eggs or meat juices. Use a separate cloth for wiping the floor. Keep towels for drying hands away from those for drying dishes.
Air drying dishes is more hygienic than drying with a dishtowel.
Marinate meats in the refrigerator even if the recipe advises to do it at room temperature. Throw out leftover marinade that has been used on meat or poultry. After preparing raw meat or poultry for the oven, discard meat packaging, fat and bones. A quick wipe with a damp cloth will spread the germs around so wash your hands, equipment and the counter-top with hot soapy water and then disinfect with a chlorine solution. Poultry Never stuff poultry ahead of time.