A true cook knows that in order to stay a good cook, you need a germless kitchen and equipment. If you are actually a cook you need to keep your kitchen sanitized and disinfected. It’s necessary if you want to avoid food poisoning and keep a germless environment.
Sanitizing Techniques in the Kitchen
Learn when you need to sanitize
Hot scalding water can clean up and disinfect your regular used equipment. But you need to use other methods to sanitize when you are cutting meat in your kitchen.
Meat spreads the most germs around and you need to sanitize it after cutting and not after cooking. Soap and hot water may look like it had done it but it actually didn’t.
For example, rinsing your chicken is a bad decision. Why? Because rinsing chicken breast actually spreads bacteria. So you need to skip this step. Now you need to know how to sanitize.
Your spill can get you a stain in countertops, fridge or stovetops. The spills need to be cleaned properly or the stain can make your kitchen look bad.
Things you require
- Paper towel
- Dishwasher liquid or soap
- Vinegar/Hydrogen Per oxide/ Bleach
How to sanitize and what to avoid
Having a plastic meat cutter board is not sanitary. Studies have been shown that a plastic meat cutter board actually stores bacteria in the knife scars. The surface becomes difficult to clean and to sanitize. Wooden boards are actually better than the plastic ones.
Scrub wooden boards thoroughly and dry it properly. Submerging a wood will soak water and will not be cleaned.
Countertops are another spot that needs to be sanitized properly. Dish detergent and a wet paper towel should be used to clean stovetops and countertops. Use clean towel to dry up the soap.
Vinegar is a good disinfectant. The acetic acid in it makes it effective and you can use it to clean your wooden panels and meat cutter board. People with allergies of chemicals can use vinegars to clean and it won’t harm you in any way.
Hydrogen peroxide is also a disinfectant. It can be used to clean up most of the messes. It may sound hard to get, but it actually is not. 3% Hydrogen peroxide can be found in your nearby chemical store or drug stores. Use it to kill germs on your cutting board.
Spills in your refrigerator can be cleaned up with dishwasher soap or liquid and a scrub. Paper towels should be used instantly after spills. So that it doesn’t stain the place.
There are two kinds of people in the kitchen. One who uses bleach and one who doesn’t. People have been asking the question about how much bleach is needed to clean up. Some have replied saying that a tiny bit is needed. There are a couple of suggestions about making homemade bleaches. You can find them online.
Pour some bleach in your bucket and use your mop to clean up kitchen floors. You can pour 1 tablespoon of bleach in a gallon of water and take it in a spray bottle. Spray it on your counters and tabletops or your cabinets to kill germs. Air dry them properly for disinfection.
Clean your hands properly afterward with soap and warm water to remove any germs left.
Pro tip: You should never mix ammonia and bleach. It can create toxic fumes which will harm your health. If you ever inhale the toxic fumes, go to the nearest hospital as fast as you can.
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