
Here's Richmond's first rule of thumb: Run anything through the dishwasher that can go into it, including plateware, glassware, flatware, plastic cutting boards, and sponges. Anything that touches raw meat and fish, or their juices or blood, should be placed in the dishwasher immediately. That means if you use a sponge to wipe up the counter where meat juices have spilled, you should toss it right in the dishwasher and get out a clean one. At the very least, your sponges should go into the dishwasher every time you run it. Be sure to keep a backup supply on hand so you are not tempted to use a dirty one.
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One thing you can't put through the dishwasher is your hands. Always keep a bar of soap or soap dispenser next to the kitchen sink. To ensure that you are not spreading contaminants, wash your hands thoroughly whenever you enter the kitchen, between each kitchen task, and before you leave the kitchen.