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Bacteria that cause illnesses also need water, food, warmth, time, and air to live. Eating safely means that food must be prepared under conditions that do not allow bacterial growth in the food or the spread of contamination in the kitchen because if one of these essentials is removed, growth is stopped or inhabited. Before handling food, wash with soap and make sure that your wounds in your hands have been bandaged.   Do not touch your hair or wipe your nose when you are preparing the food and refrain from sneezing and coughing over it. If your food cooking is interrupted and you attend to other things, such as using the toilet or addressing animals, make certain to wash your hands before touching the food again. Wash the food you are going to prepare; this is especially taught in cooking schools. Never utilise fresh fruits and vegetables immediately from the market or your own garden without washing them, even if they will be cooked. If the food will be unpeeled and eaten raw, you should wash them and use vegetable brush. Leafy vegetables have sand and soil residue so you should also wash them thoroughly. If you live in a tropical region where parasites, such as intestinal worms and flukes, are usual, then all fresh fruits and vegetables that will be served raw or only lightly cooked should be rinsed in clean water with a small amount of bactericidal added to kill these organisms. On example of an effective disinfectant is hypochlorite. Normally, a small amount is dissolved in clean water, and the fruits and vegetables are submerged. Before it is eaten, the food can then be washed off with plain, clean water.