We know we need to wash our hands before handling food. We know we should rinse fresh fruits and vegetables with edible skins before preparing or eating them. But what about can tops – whether we’re taking the whole top off, like with this tuna can…

…or just popping a hole in it, like with this can of condensed milk? No matter how carefully we open a can, the top of the can always comes in contact with at least some of the contents inside the can.

Common sense isn’t common until we’re introduced to a particular “sense”. But once we’ve been introduced, we’re on the hook from then on.

After decades of cooking, it finally dawned on me the other week that because I know only a fraction of how much cans are handled between the time they’re loaded with their contents in a factory, piled onto shelves in the store, remain on those shelves or are restocked, are handled by other customers and then ourselves, it just makes sense to give those can tops a quick clean before opening them when we’re ready to use them.

Of course, it takes conscious practice to develop a habit, and you bet I’ve forgotten to clean the tops of cans I’ve used a few times since realizing otherwise, but here’s all it takes to give ’em a quick clean.

Just squirt a little dish soap on the top of the can. Then…

…wipe the can top clean with a wet dish sponge – or even your (clean) hands,…

…rinse with water, and you’re done. Easy!