When I prepare meals in my kitchen, I try to ensure that nobody gets sick. That’s why cleanliness is so important to me in food prep areas. No, my kitchen hasn’t reached total germ-free status, but we all can do our best to keep the germs to a minimum.

• First, wash your hands. And wash them each time you handle a different kind of edible — meat, vegetables, dairy, etc. This is a primary way to stop bacteria in their tracks. No need to go overboard; just use common sense.

• Wash the salad greens. I don’t care if the package says they’re triple-washed already. I give them a shower myself. If the rinse water is clear, I’m happy. If the water is starting to turn green, the lettuce goes into the compost bin. You can get digestive issues from amoebas and other tiny life forms that thrive on greens.

• Use disinfecting wipes on your counters before prepping food. This goes double with meats, seafood and other animal products. Wash before and after, including knives, faucet handles, and anything else you’ve touched after handling raw meats. Did you know that almost 100% of raw chicken has salmonella? You don’t want that in your gut.

• Rinse the surface of any produce you’ll eat raw. That includes apples, grapes, tomatoes, and anything else that dozens of other hands have touched between the farm and your table. No need to use anything except running water.

• Use separate cutting boards or silicone mats for prepping meat and vegetables. And wash them afterward. But here’s a surprise. Wooden cutting boards are naturally anti-bacterial, so within a few hours, the food-borne germs are almost entirely gone! Just wipe down the surface with a wet cloth.

• You already know that solid surface countertops are more sanitary than those made from tile and grout. If you’re stuck with tile, then put a silicone mat on the counter when prepping food.

• Many processed foods have expiration dates on the packaging. But canned and bottled goods often last well beyond the “best by” date. If the cans aren’t dented, rusted, or bulging, or if the jar caps still “pop” when you open them, the food is probably still good. But toss it if it has an “off” odor or other signs of spoilage. The rule of thumb is, “If in doubt, throw it out.”

• Dry goods can last almost forever if the packaging is intact. But if you see evidence of vermin like pantry moths, throw it out and clean the cupboard thoroughly. Webs, insect eggs and other detritus require detailed attention, or the bugs will return. (Don’t ask me how I know this.)

• I never put food directly in the sink because the drain is right there, and it’s impossible to clean. But still, scrub the sink each day, including the stoppers and sink mats. They can get pretty gunky.

• Prepared food should be kept below 40 degrees or above 140 degrees to prevent bacterial growth. If it goes outside those zones, it should be for no more than four hours total.

You probably have your own particular practices because there are dozens more. Just use reasonable caution, and you’ll keep food-borne illness to a minimum.

Correction alert

In my last column, I said that Jeff Watkins warned about allergies to morel mushrooms. About 20% of people get sick from them, he said. Except the message came from Jeff Hawkins. (That’s what I get for writing my column with one eye on a basketball game.)

Apologies to Mr. Hawkins. I’ll go stand in the corner now.

Lasting lettuce

Unless you buy from the farmers market, most lettuce comes packed tightly in bags or boxes. This can make them rot faster. Greens need air flow and low moisture. When you get home, place them loosely in plastic bags along with a paper towel to absorb extra water.

Or use special lettuce keepers. I have plastic bowls with a cover and a strainer inside, much like a salad spinner. It allows air circulation, and any extra moisture drops to the bottom of the bowl.

Tip of the week

Experiment a bit with spices and herbs. Side dishes take on a whole new personality if you add ginger to carrots, or toasted sesame seeds to corn, or lemon zest to steamed rice. What can you come up with?

Recipe of the week

This Szechuan chicken from The Modern Proper has just the right amount of heat. But if you like less, reduce the number of chili peppers. I discovered it many years ago and became addicted.

Kung Pao Chicken

Serves 6

Ingredients

• 1/2 cup low-sodium soy sauce or tamari

• 1/3 cup rice vinegar or sherry vinegar

• 1½ tablespoons sugar

• 2 tablespoons cornstarch

• 2 pounds boneless, skinless chicken breasts, diced

• 3 tablespoons toasted sesame oil

• 1 red bell pepper, seeded, diced

• 1 green bell pepper, seeded, diced

• 1 bunch green onions, white and green parts, cut into 3-inch pieces

• 1/2 cup raw cashews or peanuts

• 1 tablespoon minced or grated fresh ginger

• 6 garlic cloves, minced

• 10 dried red chili peppers, cut in half

• Cooked rice, for serving (optional)

Instructions

1. In a small bowl, combine ¼ cup of the soy sauce, vinegar, and sugar. Set aside.

2. In a large bowl, combine the remaining ¼ cup of soy sauce and cornstarch. Whisk until smooth. Add the chicken. Toss to coat.

3. Heat 1 tablespoon sesame oil in a large skillet over high heat. Once the oil is glistening, work in batches to cook the chicken until lightly browned, about 5 minutes. Gently stir the chicken to cook it evenly. Add more oil if necessary. Transfer the chicken to a plate.

4. Heat the remaining 1 tablespoon sesame oil in the same skillet over medium heat. Once the oil is glistening, add the bell peppers. Cook and stir until they begin to soften, about 2 minutes. Add the green onions, cashews, ginger, garlic, and dried chili peppers. Cook for 2 minutes more. Return the chicken to the skillet and add the sauce. Stir to combine. Bring the sauce to a simmer, and cook until thickened, about 2-3 minutes.

5. Serve over rice.

Nutrition per serving: Calories 405; Protein 39g; Carbohydrates 18g; Sodium 818mg; Total Fat 16g; Total Sugars 9g.