In addition to things you noted, fresh ground black pepper was another to add to our list of No's. A fungus similar to the one that put a temporary stop to imports of szchuan peppercorns a few years ago is sometimes present on regular black peppercorns. The peppermill was off our table for a time being, although if fresh pepper is ground into the food as it's cooking, that's ok since the heat takes care of the possible mini-critters.

As for cleaning, I'm allergic to bleach but made the time and effort to get around it since it was so important. Learning about a bug called C. diff. was an educational experience, although we never did have to fight it off. Gloves help for the cleaning and then I do a final rinse afterwards with plain old vinegar to remove the residue and keep my reactions down.

And when I had to re-take the test 5 years later, it was even harder catching up on the updated information on my own. My score wasn't as good as the first time b/c I had a hard time replacing certain memorized facts.

Finally: If we are supposed to put meats on the bottom shelf, how come home refrigerators put the fruit and veg bins there? The main reason I want a french door type is that long, shallow drawer at the bottom of the fridge. Can't thaw the holiday turkey there, but most cuts of meat should fit in there nicely.