Germ Wars
Source of Recipe
Cooking Information Center
If you haven't put much thought into how clean your kitchen MUST be, read on!
It is imperative to keep a clean kitchen -- clean and sanitized -- because germs can multiply quickly. Here are the some of the best ways I've found for keeping a kitchen clean and as germ free as possible.
Appliances:
Cleaning is dependent upon the material used. See A Glossary of Kitchen Materials and Their Care for complete details.
Bread Boards:
I keep clear of these. Soap and water is never enough to remove germs. A sound bleaching followed by hot soapy water, a good rinse and air drying is just about the only
way to clean these boards. I am still not comfortable using them. Bread boards/cutting boards breed cross-contamination, especially when raw meats are prepared on them. If you must use your bread board/cutting board, then it needs to be disinfected with bleach after raw meats are placed on it. Clean thoroughly after each use. I suggest alternate methods for cutting such as plates and paper plates.
Countertops:
Use an antibacterial cleanser or a product with bleach in it. I personally prefer the latter.
There are many fine bleaching products for the kitchen in spray bottle form. Depending on the type of counter you have, use a clean sponge or a small scrub brush and spray and clean countertops daily. I also suggest that the countertops be dried using a freshly laundered white
towel (or any color, as long as bleach spots aren't a problem) or paper towels. Clean up spills right away using paper towels.
Dishes:
Whether or not you own a dishwasher, make sure your dishes are completely dry before putting them away. Two of the most neglected parts of dish washing are the rims of glasses and cups, and the bottoms of dishes and pans.
Dishwashers:
These need to be cleaned as well. Inside the door and around the edges should be cleaned with a sponge and an antibacterial product. Rinse thoroughly. Run the dishwasher every now and then, empty, with distilled vinegar in the soap compartments.
Foods in the Kitchen:
After working with poultry anything that has come in contact with the poultry must be
thoroughly cleaned. Don't use the same knife on anything else until it is washed.
Meticulously clean everything, from counters to plates to utensils to faucets.
Hands:
Wash hands thoroughly in hot soapy water before, and after, preparing food and immediately following the handling of uncooked poultry.
Kitchen Floors:
Wash as often as possible. If the kitchen floor is carpeted, consider removing the carpet.
Kitchen Towels:
Replace them daily or sooner if they become soiled.
Refrigerators:
Using a disinfectant cleanser, clean the inside of the refrigerator and rinse. Remove the shelves and wash them with hot, soapy water. Dry, and return to refrigerator. Once a week, remove food that is passed it's prime. Leftovers are generally good for 2 to 3 days
-- see Storing Foods for further information on the storage life of foods in the pantry, refrigerator and freezer. Don't forget to clean the refrigerator handles and the grill at the bottom of the refrigerator. Periodically remove the grill and vacuum out the lint.
Sinks:
The sink needs to be scrubbed with cleanser and/or bleach every single day. Clean around the rim of the garbage disposal as well and do not neglect the faucet. A bit of bleach down the disposal is a good way to kill germs. Add a nice smell to the disposal by tossing in a slice or two of lemon, then running the disposal just long enough for a quick grind.
Sponges:
Despite the many times sponges are in hot soapy water they still need to cleaning. Use two sponges. Every few days, pop one of them into the dishwasher. The washing machine
will do, as well. A little of the bleaching product used for sink and counter cleaning is a good way to disinfect the sponge. Place the sponges on the sink, not in the sink, and allow to air dry. One sponge will be in use while the other one dries.
Stove Tops:
Disassemble as much of the stove as possible to clean. Washing parts of the stove in the dishwasher is helpful each week or whenever soiled. For hard to clean burners or covers, place a roasting pan full of water overtop of 2 burners. Place the stove parts in the water and bring to a boil. Depending on how severe the problem, boil for up to 2-4 hours, keeping an eye on the water level. Remove the stove parts carefully with a cover for the hands and
long-handled tongs to avoid burns. Lay the stove parts, one at a time, on a towel on the counter. Use a small scrub brush and abrasive sponge and cleanser to clean one part at a time, while it is still hot. Keep a cover over hands to protect from burns. These stove parts will be hot! Don't forget to clean the stove top hood.
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