House Keeping

Many harmful germs can survive for several hours on kitchensurfaces.  Reduce your risk of illness by keeping cutting boards,counter tops, utensils, dishcloths, and towels clean.  Don’t use sponges inthe kitchen.  They tend to collect small food particles and are difficultto clean.

Use a weak chlorine bleach solution (2 teaspoons of bleach per quartof water) as a kitchen sanitizer.  You may want to keep a supply of thissolution in a spray bottle near the sink.

Tipson Housekeeping

• Clean and disinfect bathroom toilet bowls and seat, sinks, countersand tubs at least weekly.

• Disinfect cutting boards.  Clean cutting boards in hot, soapywater using a scrub brush to remove food particles and germs that are lodged inthe tiny crevices and cuts.  Then spray the boards with a weak chlorinebleach solution, rinse, and allow them to air dry.

• Keep sink disposals and dishwashers free of food debris.  Keepcounters and table tops clean.  Clean counters and tabletops after theyare used for food preparation.  A weak bleach solution can be used tosanitize these surfaces.

• Start each cooking session with a clean dishcloth and towel. Damp sponges and dishcloths can harbor millions of germs.  Avoid usingsponges in the kitchen and launder dishcloths and towels frequently. 

• Remove trash/rubbish each day to discourage insects and other pestsfrom entering your home.

• Use disposable paper towels to wipe up juices from raw meat,poultry, or fish.

• Wipe up spills in the refrigerator immediately.