Tips to Reduce the Amount of Germs and Viruses Lurking in Your Kitchen08/17/2016
Believe it or not, one of the dirtiest places in a home is the kitchen. Between the kitchen sink, counters, cutting boards and cabinet handles, germs and viruses are lurking all around. Even the everyday tools you use for cleaning off counters and scrubbing sinks can harbor germs and viruses. We’ve gathered some great tips to help you ensure that your kitchen is clean and safe for you and your family.
Use separate utensils - Germs are spread by cross-contamination so it’s best to use separate cutting boards, plates, and utensils for uncooked produce (e.g., vegetables, fruits) and uncooked meat, poultry and seafood.
Clean your cleaning tools: Wet sponges and towels can attract and contain germs, so it’s best to clean them frequently. To kill salmonella and E. coli hiding within, stick sponges or dishrags in the dishwasher, or the microwave for about two minutes - the heat will kill the germs.
Chill food properly – Bacteria can grow rapidly on food left out at room temperature for more than 2 hours. Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation.
Forget the Five-second rule – According to the Washington State Department of Health, The "five-second rule," or other timed variations, doesn't prevent bacteria and other germs from getting on fallen food. If you can't wash the food that has fallen on the floor, don't eat it.
Practice Good Hand Hygiene - Be sure to wash hands thoroughly using soap and hot water, and use a clean, dry towel after each stage of food preparation. It’s not enough to only run hands quickly under the faucet.
All-Purpose Scrubbing Dish Wand
Microfiber Sponge Cloth