#Spring cleaning kitchen how to

Disinfect your drain and disposal by pouring in a solution of 3/4 teaspoon chlorine bleach per quart of water. Clean your kitchen sink, drain and disposal once or twice a week with warm water and soap. Food particles get trapped in the drain and disposal, creating the perfect environment for bacterial growth.Manufacturers recommend against using chlorine bleach, solvent cleaning solutions, or abrasives as they can damage seals, gaskets and linings. Rinse with a damp cloth dry with a clean cloth. To tackle bacteria, mold and mildew, clean interior refrigerator surfaces with hot water and soap. Clean your refrigerator weekly to kill germs that could contaminate foods. Rid your fridge of spills, bacteria, mold and mildew.If you use kitchen sponges, replace them frequently. If you use cloth towels, wash them often in the hot cycle of your washing machine.

Consider using paper towels to clean up kitchen surfaces and dry your hands.

Kitchen towels and sponges provide a moist environment for bacteria to grow.

Bleach solutions can lose their effectiveness over time, so discard unused portions after one week. Let the solution stand on the surface for several minutes, then rinse with cold water and air dry or pat dry with fresh paper towels. After thoroughly washing surfaces with hot water and soap, you can sanitize them with a diluted chlorine bleach solution or a disinfectant kitchen cleaner. Always clean surfaces thoroughly with hot water and soap.

Your counters may look clean, but bacteria may be hiding all over your kitchen.

Some cleaning tips you should practice year round to make your kitchen and your meals safer include:

Raw meat touched a countertop, stove top, sink, utensil or cutting board or shelf in your refrigerator.

Raw meat juice spilled on countertop, stove, sink, floor or in refrigerator.

Someone sick touched your refrigerator door handle or faucet.

Someone sneezed all over your countertop.

Wipe down interior refrigerator surfaces with hot water and soap.To remove dried food and spills from countertops.This process works by disinfecting surfaces or objects using a diluted liquid chlorine bleach solution (combine 1 tablespoon liquid chlorine bleach with 1 gallon of water in a clean bucket). Sanitizing lowers the number of germs on surfaces or objects.This process does not necessarily kill germs, but by removing them, it lowers their numbers and the risk of spreading infection. Cleaning works by using soap (or detergent) and water to physically remove germs from surfaces. Cleaning removes germs, dirt, and impurities from surfaces or objects.Both are important to help prevent the spread of harmful germs. ItвЂ™s important to know the difference between cleaning and sanitizing.

#Spring cleaning kitchen how to

A clean and dry kitchen helps protect you and your family from foodborne illness.ДЇight BAC!: The Partnership for Food Safety Education has some tips on how to keep your clean kitchen: ItвЂ™s a great time to get started on some spring cleaning.ДЄccording to the CDC, every year, an estimated 1 in 6 Americans get food poisoning, 128,000 are hospitalized, and 3,000 die from foodborne diseases. Spring is here, even if the weather might not quite feel like it yet in some parts of the country.