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While we place great emphasis on comfort and luxury in the modern bath setting it should be remembered that the most basic function of a lavatory is cleanliness and hygiene.

We stress this to our children and teach them to wash their hands before meals, but all too frequently, homes are designed without convenient washing stations.

Ironically, the primary waste disposal area and the main sanitation work area are often one and the same.

Does the family have to wash their hands in the kitchen sink where food is being prepared?

Are the dirt and germs from the garden brought into the kitchen to be cleaned from hands and arms?

A mudroom adjacent to the kitchen near an outside entrance could provide a convenient location to cleanse one's hands before entering the food area.

Is the guest bath a showplace for the latest designer fixtures that are hard to clean, and messy children discouraged from using?

What options are available for youngsters who've spent all day playing in the dirt? Is the kitchen sink the only first floor lavatory?

Children must not only be encouraged, but be permitted to practice good hygiene.

The Clean Hands Campaign is designed to spread the "importance of hand washing" message. Their Web site, http://www.washup.org contains brochures and other valuable educational materials that may be downloaded.

Henry the Hand at http://www.henrythehand.com offers a wealth of helpful resources for parents to help them in this cause. We encourage all parents to avail themselves of this site to teach their children the importance of cleanliness.

Infectious Diseases

All too often, the simplest things in life are the ones most frequently overlooked. Infectious diseases remain the leading cause of death and disease worldwide, yet at least one third of Americans continue to ignore the lifelong admonition to always wash their hands after they go to the bathroom.

Significant gains in family health could be realized simply by improving public awareness to home hygiene, which in turn would also encourage better hygienic principles in day-care centers, schools, and restaurants.

One out of three children under the age of six attend daycare outside their home, and these children are at greater risk for respiratory and gastrointestinal diseases. Moreover, they are likely to spread contracted diseases to other members of the family or the community.

Microorganisms are continually introduced into the home on people, food, and pets. Many pets carrying infectious agents do not appear ill, so it's important to wash hands after contact with them.

While many people are aware that you can get sick from eating food contaminated by E. coli bacteria, but what is not as well known is that this bacteria can be spread by other means, such as by touching surfaces contaminated with this strain.

The CDC reports that hand washing is one of the "most important means of preventing the spread of infection." It is the first line of defense for infectious diseases.

The lavatory is key in the elimination of the viruses causing intestinal upset. Whether in the kitchen or bath, environmental and personal hygiene are crucial.

In 1997 and 1998, a simple hand-washing program among US Navy recruits at the Great Lakes Training Center cut their number of respiratory infections by 45 percent.

In another study of hygienic practices of children attending day-care centers, poor hand-washing practices by both children and caregivers correlated with a higher frequency of respiratory illness.

Using shared cloth towels was also associated with a higher frequency of infection.

In December of 2000, improper hand washing by a restaurant employee was blamed for the illnesses of more than 100 people in Crystal Lake, IL, according to the McHenry County Department of Health.

These are but a few of many documented cases that provide evidence of the importance of effective hygiene in our lives.

  Safe Hygiene Practices

• Before preparing food, be sure to WASH your hands with SOAP and warm water, SCRUBBING for 15-20 seconds.
  
  
• WASH fresh vegetables and fruits thoroughly.
  
  
• CLEAN and DISINFECT cutting boards and countertops.
  
  
• Frequently LAUNDER dish cloths and sponges.
  
  
• CLEAN and DISINFECT sinks and often-touched kitchen surfaces, like the handles on refrigerators, dishwashers, ovens, microwaves, faucets, drawers and cabinets.
  
  
• CLEAN the insides of refrigerators and microwave ovens.
  
  
• After handling raw meat, fish, or poultry Use PAPER TOWELS to wipe up raw meat, fish or poultry juices. Discard the paper towels, then CLEAN and DISINFECT any soiled surfaces, such as cutting boards and countertops. WASH your hands with SOAP and warm water, SCRUBBING for 10 -15 seconds.
  
  
• DISINFECT dish cloths and sponges used to wipe up raw meat, fish or poultry.
  
  

To disinfect
Use liquid household bleach or a disinfectant (antibacterial) kitchen cleaner to kill germs.

Liquid bleach should be diluted, using a solution of 3 tablespoons liquid household bleach to 1 gallon water. Discard unused solution.

When using spray or liquid kitchen cleaners, read and follow label directions, to be sure you are getting the germ-killing benefits.

Consider using a disinfectant cleaner for toilet bowls, tubs and showers.

Only products that have an EPA registration number on the label have met government requirements for killing germs.

Do NOT mix liquid chlorine bleach, or bleach soluton, with any
other household chemicals. To do so will release hazardous gases.

Chlorine bleach contains a strong oxidizer - always flush drains before and after use.

Prolonged contact with metal may cause pitting or discoloration.

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