MANHATTAN, Kan. — News reports of health inspections in restaurant kitchens can be enough to discourage would-be diners, yet home kitchens also can provide a welcoming environment for germs and foodborne microorganisms.
A clean kitchen can prevent foodborne and other illnesses such as the common cold or flu.
“Keeping a kitchen clean need not be difficult,” said Valentina Remig, a food safety and nutrition specialist who developed a USDA-funded food safety campaign for baby boomers.
Keep it clean
To begin, Remig recommends making a homemade sanitizing solution by adding one tablespoon of household bleach to one gallon of water; transfer the solution to a spray bottle for use as needed, and, as with other cleaning products, label the sanitizing solution and keep it out of reach for children and pets.
“Use the sanitizing solution on countertops and other surfaces that come in contact with food before and after food preparation,” she said.
“Hot soapy water and a clean rinse also will work,” said Remig, who advised sanitizing cupboard handles, knobs and drawer pulls; refrigerator and range handles, controls and keypads on appliances; faucets and the kitchen telephone.
Other tips include:
– Wipe up spills as they occur;
– Dedicate one cutting board for meats and poultry, and another for vegetables; Sanitize cutting boards after each use, replacing worn boards;
– Change dishcloths daily; choose re-usable dishcloths that can be laundered in hot water, or disposable cloths;
– Change and sanitize scrubbers and sponges — or replace — often;
– Consult appliance manufacturer’s instructions;
– Clean refrigerator and freezer thoroughly by removing shelves and bins at least every three months, defrost ice build-up as needed.