Keep Your Kitchen Clean and Safe

Clean and safe kitchens lower food risks and accidents inside the home. It is essential to maintain proper cleanliness for all ages.

Steps

Using Kitchen Safety

  1. Sanitize your rubbish bin. Wash and disinfect it once a week. This will remove any foul smells, which might be emanating from the trash bin, as well as stopping any bacterial growth.
    • Obtain a lid for the bin, if possible. A lid holds odors in that attract flies and other insects. Empty it as soon as it smells, even if it is not yet full. You should ideally do this everyday.
  2. Wash surfaces people touch. Periodically wipe doorknobs, handles, buttons and controls, and light switches in and around your kitchen with cleaning agents. Even if they seem clean to the naked eye, they may already be harboring bacteria.
  3. Keep kitchen floors clean. Sweep and mop regularly to keep it free from debris and grease. Mop spills right away instead of letting the mess stay there.
    • Immediate mopping prevents unwanted accidents and avoids breeding grounds.
  4. Maintain personal hygiene. Wash your hands before and after handing food, 20 seconds each time.

Raising Food Sanitation

  1. Freeze bulk meat right away. Avoid bacteria growth and spoilage on meats bought in bulk amounts by dividing them into freezer-safe zip bags. Label the bags with the current date and what meat type before storing in the freezer.
  2. Wash produce before cutting. Scrub the rinds or skin of fruits and vegetables before cutting.
  3. Use multiple cutting boards. Prepare meats on one and produce on another to avoid bacterial spread.
    • Wash the chopping board after cutting chicken, as raw food has a higher tendency of containing bacteria.
  4. Divide the refrigerator by food groups. Use the different areas and compartments.
    • Refrigerator door: Insert juices and other large items that do not need much refrigeration on the other side of the door. Butter compartments are convenient against the door.
    • Top shelf: Eggs and milk should stay at the coldest area of the refrigerator[1]. Place coffee creamer and other necessary items that need the cold temperature on the top shelf.
    • Drawers: A modern refrigerator allows two removable drawers, one for meats and one for produce. Ensure to clean the compartments regularly.

Childproof a Kitchen and Safe

  1. Install cabinet latches. Exercise caution where the chemicals and other harmful items are located.
  2. Use clip-on counter top corner guards. Most countertop edges tends to stick out over or further than the cabinets underneath. Plastic guards can improve safety concerns to avoid accidental bumping.
  3. Encourage microwave use. Avoid the stove with preschoolers and teach new motor skills. Find a convenient place for the microwave, for example under the counter or on top of the counter that can be accessed with a stool.
    • Allow the child to open the microwave door.
    • Have the adult place the food in the microwave.
    • Teach the child to press the buttons (and simultaneously learns time).
    • Have the adult remove the food from the microwave.
  4. Collaborate between you and the child. Increase child participation and prepare meals together.
    • Supervise all cutting done by the child. Start out with plastic or butter knives with dull edges. Preserve safety by having them mimic your actions, including placing hands away from sharp objects.
  5. Appoint a refrigerator section for them. Provide drinks and nutritious snacks where they can easily get when opening a refrigerator.

Organizing the Kitchen to Maintain Cleanness

  1. Focus on one section at a time. Divide the kitchen into sections and select one. This will allow your concentration to be efficient and sharp.
    • Cabinets: glassware, plates, and fine china
    • Counter tops: appliances and food preparation space
    • Under counter tops: pots, pans, and other storage
    • Pantry: non-perishable food, spices, and big bags in storage
    • Refrigerator and freezer
    • Under the sink: chemicals, sponges, and cleaning supplies
  2. Empty the entire section. Clean the area thoroughly with a solution mixture of warm water and dish soap. Wipe with a damp cloth and wipe again with a dry cloth[2].
  3. Decide to keep or discard items. Preserve the organization flow when placing appliances or foods back into the empty space. Examine each item and decide to place it back or toss in the trash.
    • "When was the last time this was used?" Fine china or antiques should have their own reserved section of the kitchen, for example its own cupboard or on the highest shelf.
    • "How old is this?" Discard all expired non-perishable foods; never place them back. Spices have their own rule; the product is still good after the date, however, power of it will slowly decrease over time. Many spices have a shelf term between one and four years[3]. Properly date all foods stored in the refrigerator and freezer if it is not its original packaging, for example leftovers and freezer batches
    • "How often is this used?" Many working adults use coffee makers more than any kitchen appliance they have. Place the most frequent used appliances in an easy-to-reach section and store away the rest. If you rarely use the appliance, consider selling it online, such as eBay.
  4. Acquire and use containers for bulk foods. Assemble bulk foods, for example, pet food, rice, beans, pasta, and cereal in labeled containers.
  5. Rank dishes in value. Assign a low cabinet or shelf for children's plates and cups, main items in the middle, and valuable or glass items on the top shelf.

Tips

  • Keep litter trays out of the kitchen. Move them to a more suitable room, such as a bathroom, garage, or laundry room.
  • Wear gloves and proper clothing while cleaning the kitchen.
  • If you have pets, do not leave their dirty food dishes out after meals. They will attract flies and potential rodents. Make sure that your kitchen is free from any pet hair as this could also potentially trigger conditions such as allergies and asthma.
  • Wipe up spills in your microwave whenever they occur. It is challenging to scrub off a hardened piece of cheese from the microwave tray than it is to wipe a melted version off using a paper towel.

Related Articles

Sources and Citations

  1. ↑ http://www.stilltasty.com/articles/view/44
  2. ↑ http://housekeeping.about.com/od/kitchenideas/ht/kitchencabinets.htm
  3. ↑ http://www.womansday.com/food-recipes/cooking-tips-shortcuts/how-long-can-you-keep-dried-spices-116966
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