It’s very important to keep worktops and chopping boards clean because they touch the food you are going to eat. If they aren’t properly clean, bacteria could spread to food and make you ill. always wash worktops thoroughly after they have been touched by raw food including meat, poultry, vegetables or raw eggs.

10 Tips for Keeping Your Kitchen Clean

1. 1 – Keep it minimal.
2. 2 – Start with a clean kitchen.
3. 3 – Clean while you wait.
4. 4 – Let the water out of the sink right away.
5. 5 – Wipe out the sink after washing dishes.
6. 6 – Clean up spills ASAP.
7. 7 – Clean as you go.
8. 8 – Have a compost/trash bowl.

Here are top care and maintenance tips you should practice for your kitchen equipment.

1. Inspect Them Regularly. Develop a habit of inspecting your equipment regularly to establish if they have any issues.
2. Clean and Sharpen Your Knives.
3. Clean Them Regularly.
4. Carefully read the Manuals.
5. Stainless Steel.

The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.

Cleaning your kitchen premises and equipment ensures that clean food preparation is carried out in order to improve kitchen efficiency and reduce environmental impacts. As such, good food hygiene is a must in every food business. This ensures the health, well-being and safety of consumers.

Kitchen Cleaning: A Step-by-Step Guide

1. Clear clutter off your counters.
2. Empty the dishwasher and the dish drainer and wash dishes.
3. Dust the tops of the fridge and cabinets.
4. Clean small appliances.
5. Clean anything else that stays out on your counters.
6. Scrub down the exterior of your stove and oven.
7. Wipe down your counters.

Cleaning-removing dirt from food preparation surfaces in the kitchen. Surfaces can be counters,cutting boards,dishes,knives,utensil,pots and pans. Sanitized kitchen- the reduction of germs to a safe level so illness is unlikely to occur. Spray surface with sanitizer of choice.

Step 2: Sanitize You can make your own homemade version by mixing a solution of 1 tablespoon of liquid chlorine bleach per gallon of water. You can also use commercial sanitizers or sanitizing wipes. The proper way to sanitize is to pour or spray the sanitizing solution on surfaces and wipe clean with a paper towel.

Kitchen surfaces should be cleaned and disinfected daily, ideally both before and after use, while bathrooms should be disinfected at least once daily. Often it’s best to ventilate the room when disinfecting with agents like alcohol and bleach to get rid of any toxic fumes.

• BEST NATURAL: Dr.
• BEST DISINFECTANT: Clorox Clean-Up CloroxPro Disinfectant Cleaner.
• BEST FOR KITCHEN CABINETS: Parker and Bailey Kitchen Cabinet Cream.
• BEST FOR KITCHEN FLOOR: Pledge Multi-Surface Floor Cleaner.
• BEST FOR KITCHEN SINK: Biomex All-Purpose Multi-Surface Biodegradable.

A solution of bleach and water should be used to sanitize all food preparation and contact surfaces. 1 tablespoon of bleach per 1 gallon of water will give you a 50-200 ppm sanitizing solution. This can be used to sanitize dishes, utensils, food preparation counters and tables.

But only 22% of the hospitals use bleach for daily cleaning of regular rooms. The majority still rely on so-called quaternary ammonium-based cleaners or other disinfectants, even though these products “are not effective in killing C. difficile spores,” the report said.

In evaluating disinfectants used in UK hospitals, the NHS made a determination that an alternate to bleach based on Sodium Dichloroisocyanurate (NaDCC) was just as effective as a disinfectant, including when used as a sporicidal, but did not have the same level of health risk or cause as much damage to hospital …

When bleach fumes mix with a citrus compound found in many household cleaners, they can form ultrafine particles like those found in smog. This compound is called limonene and is usually relatively mild but in large amounts can irritate the eyes, throat, lungs and skin.

The correct procedure for sanitizing dishes with Clorox® Regular Bleach2 is to first wash and rinse dishes, glassware, and utensils. After washing, soak for at least 2 minutes in a solution of 2 teaspoons of bleach per 1 gallon of water, drain and air dry.