Many harmful germs can survive for severalhours on kitchen surfaces. Reduce your risk of illness by keeping cuttingboards, counter tops, utensils, dishcloths, and towels clean. Don’t usesponges in the kitchen. They tend to collect small food particles and aredifficult to clean.
Use a weak chlorine bleach solution (2teaspoons of bleach per quart of water) as a kitchen sanitizer. You maywant to keep a supply of this solution in a spray bottle near the sink.
Tips on Housekeeping
- Clean and disinfect bathroom toilet bowls and seat, sinks, counters and tubs at least weekly.
- Disinfect cutting boards. Clean cutting boards in hot, soapy water using a scrub brush to remove food particles and germs that are lodged in the tiny crevices and cuts. Then spray the boards with a weak chlorine bleach solution, rinse, and allow them to air dry.
- Keep sink disposals and dishwashers free of food debris. Keep counters and table tops clean. Clean counters and tabletops after they are used for food preparation. A weak bleach solution can be used to sanitize these surfaces.
- Start each cooking session with a clean dishcloth and towel. Damp sponges and dishcloths can harbor millions of germs. Avoid using sponges in the kitchen and launder dishcloths and towels frequently.
- Remove trash/rubbish each day to discourage insects and other pests from entering your home.
- Use disposable paper towels to wipe up juices from raw meat, poultry, or fish.
- Wipe up spills in the refrigerator immediately.