If you work with food and you do not have any sanitizers, you are wrong. You are going to get someone sick, and possibly kill them. There are pathogens in everything that can cause illnesses. Everything you are working with needs to be sanitize, especially knife, cutting boards, and the counter top. They also need to be clean and sanitize again after each use, most importantly, when switching from vegetable to meat or cooked to uncook food. That is call cross-contamination. Uncook food may still have pathogens on them until they are cook to the right temperature. So do not contaminate a cooked food with raw food. Unclean vegetable and meat have different pathogens or allergen, so clean and sanitize the cutting board and knife after using them to cut. Another thing, wear gloves and do not double dip especially when you are cooking for guests. There is little space in the kitchen and your hands can touch so many things without you realizing it. You can prevent yourself from dry hands just by wearing gloves too. Double dipping is using the same spoon to taste the food more than once. You know you are guilty of it, it is common in a household without tasting spoons. Nevertheless, sanitation is key for everyone’s health.
Sanitation is to prevent the most common pathogens from causing illness by reducing it to a safe level.The most common household sanitizers are white distiller vinegar and diluted chlorine bleach (unscented). They will kill off most common pathogens that you cannot see within minutes. They are sold in most general stores locally. Also buy a spray bottle to put in, it makes it easier and faster to cover the surface of the cutting board, knife, utensils, or counter. To dilute chlorine bleach, simply add a tablespoon or 5 percent of it to 1 quart of cold water. It will not leave any residue after wiping it dry, it is perfect safe to use according to ext.colostate.edu. Visit their website for more information other household supplies and their applications.