How to Sanitize Your Kitchen
In continuing our National Wellness Month series, we’re providing you some tips for keeping your family safe from everyday dangers lurking in your kitchen.
Properly Sanitizing Your Kitchen
The kitchen. The heart of your home. Every week it’s filled with tempting aromas, family members, pets and unfortunately, bacteria and germs.
If not cleaned properly, the kitchen can become a serious hazard for you and your family.
Avoid food poisoning and the spread of germs by following our guide for weekly sanitization of your kitchen and our tip for daily maintenance to help you keep it sanitary on an ongoing basis.
Things You Will Need
Mix 2 tablespoons of bleach with 1 gallon of water in a cleaning bucket.
Wipe counters and the stovetop with dish detergent and water using a paper towel. Use a new paper towel and clean water to rinse away the soap. Allow the counters and the stove to dry.
Pour some of the bleach mixture in a spray bottle. Spray your kitchen counters with the bleach mixture and allow them to air dry. The bleach kills most household germs.
Throw out all expired foods from the refrigerator. Empty all shelves and drawers holding raw meats and vegetables. Using a clean cloth, immerse in the bucket of bleach mixture and wipe down emptied shelves. Make sure to wipe down the bottom of shelves above where raw meat was stored as well as sides of inside of your fridge. Finish by wiping down the handles (a hotbed for germs) and front of your fridge. Rinse and re-immerse your cloth frequently to ensure maximum sanitization.
Using a new clean cloth, immerse in the bleach solution, wring-out and wipe down all of the below listed areas that are most responsible for spreading germs through human hand contact. Rinse and re-immerse often.
• Cabinet Handles
• Drawer Knobs
• Stove Knobs
• Oven Handles
• Microwave Face
• Faucet and Sink Edges
Vacuum kitchen floors. Use the remaining bleach mixture in the bucket and a mop to scrub your floors to remove germs and bacteria that might have fallen off the counters as you prepared your food.
Cutting boards and sponges hold a lot of the germs and bacteria found in kitchens. Place all of your cutting boards, sponges and the cloths you just used into the dishwasher and run on highest setting. If you do not have a dishwasher, prepare a boiling water and 1 tbsp bleach sink soak. Soak boards and sponges for 1 hour, drain sink and air dry all items.
Switch the bleach for ammonia for surfaces not safe for bleach.
Keep a spray bottle full of the bleach mixture and/or disinfectant wipes under the kitchen sink. Do a quick wipe-down of items that are most touched by human hands (handles, knobs, counters) several times a week.
Never mix ammonia and bleach; the mixture can create toxic fumes.