Kitchens can quickly become the perfect breeding ground for bacteria and germs, particularly when you are cooking for a large family or commercial operation. You can avoid this by careful cleaning of your wooden, metal, stone and plastic kitchen equipment and surfaces right after cooking, and by removing harmful microorganisms through periodic sanitization. Proper storage of kitchen equipment can help ensure the maintenance of a clean, safe kitchen.
Getting Soapy
Kitchen equipment and surfaces, including pots, pans, utensils, countertops and cutting boards, can be washed with water and dish detergent. After removing detachable parts, scrub these items with warm soapy water and a brush or sponge, making sure to remove any food debris and residual organic matter. Air dry, or dry with a clean paper towel.
Sanitize for Safety
Sanitizing, which is the process of reducing bacteria to a safe level, can be achieved by applying a solution of one tablespoon of bleach and one gallon of warm water to reduce harmful bacteria. Soak your kitchen equipment in the solution for two minutes, rinse with hot water, then air-dry. To protect your skin, wear rubber gloves when working with bleach.
