Hygiene must be. This is especially true in the kitchen and when dealing with food. Dangers in terms of hygiene are mainly refrigerator, sponge and mop. Below are some important tips for cleanliness in the kitchen. Scientists have investigated how high the germ counts in a kitchen are. The result: Per square centimeter, up to 10, 000 bacteria were found in a sink, also 10, 000 germs on only one square centimeter worktop, 100, 000 on the kitchen floor and 100 million on a square centimeter kitchen sponge.
Regular disinfection not necessary
Sponge or rags are the sponges in the kitchen. Namely, sponges spread germs everywhere on all worktops; when dry wiping then they also get on the tea towel. Should the whole kitchen be disinfected regularly? This is not necessary, because disinfectants can trigger allergies. Hot water, dish soap and all-purpose cleaners are perfect for cleaning.
Sponge and wiper cloth
- Kitchen towel and towel change every two to three days.
- Wash towels and cleaning utensils at 60 degrees, dishcloths best at 90 degrees. Instead of putting it in the washing machine, you can put it in the dishwasher, but that only makes sense if it is rinsed at least at 60 degrees.
- Always allow sponges and dish cloths to dry well.
Kitchen utensils, wooden boards
- Kitchen appliances and work surfaces should be easy to clean. Wet cracks are germ bunker!
- First clean the knife etc. after contact with raw meat and then continue to use it.
- When washing dishes, rinse thoroughly by hand. Only then will the germs washed into the rinse water be rinsed off.
- Put the rinsed wooden boards in a vertical position to dry, so that the air can circulate better. The reason: If wooden boards are rinsed with warm water, the wood starts to swell, the bacteria in the gaps are trapped. With the dish brush you will not get it anymore. But that does not mean that you should do without wooden boards, because plastic is not necessarily better either.
- It is best to sterilize boards in the microwave. Replace cutting board with cutting notches with new ones, as germs can remain in the cracks for a very long time.
- For raw and cooked food, it is best to use different cutting boards.
- Clean out the refrigerator every ten days and clean thoroughly. Especially on plant remains germs can multiply well.
- Clean the fridge once a month with vinegar water and defrost regularly. Wipe work surfaces with hot rinse water.
Do not forget to wash your hands
Actually, of course: Before you process food, you should always wash your hands. Research has shown that most germs reach the food via the hands. Thorough hand washing will effectively prevent germ transmission and spread.