Spring has sprung! When you start your spring cleaning don’t forget about the kitchen! Use these tips from Fight BAC! to make your spring cleaning in the kitchen most effective and learn how to maintain that “spring clean” feel year round! For more food safety tips from Fight BAC! visit their website.
- Your counters may look clean, but BAC! may be hiding all over your kitchen. Always clean surfaces thoroughly with hot water and soap. After thoroughly washing surfaces with hot water and soap, you can sanitize them with a diluted chlorine bleach solution or a disinfectant kitchen cleaner. See the how to video below from our partners:
- Kitchen towels and sponges provide a moist environment for bacteria to grow. Consider using paper towels to clean up kitchen surfaces. When done, throw away the towel. If you use cloth towels, wash them often in the hot cycle of your washing machine. If you use kitchen sponges, replace them frequently.
- Rid your fridge of spills, bacteria, mold and mildew. Clean your refrigerator weekly to kill germs that could contaminate foods. To tackle bacteria, mold and mildew, clean interior refrigerator surfaces with hot water and soap. Rinse with a damp cloth; dry with a clean cloth. Manufacturers recommend against using chlorine bleach, solvent cleaning solutions, or abrasives as they can damage seals, gaskets and linings.
- Food particles get trapped in the drain and disposal, creating the perfect environment for bacterial growth. Clean your kitchen sink, drain and disposal once or twice a week with warm water and soap. Disinfect your drain and disposal by pouring in a solution of 3/4 teaspoon chlorine bleach per quart of water.
- Microwaves often get overlooked in day-to-day cleaning, but you can get your microwave clean with just a few steps. Heat a microwave-safe bowl filled with water on high for approximately 4 minutes. Remove bowl and use hot water and dish soap to wipe down the microwave interior. Dry with a fresh paper towel