Guide to Better Kitchen Cleaning

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With a focus on food safety these days, it is becoming more and more important to properly clean one's kitchen and food prep areas. While basic clean-up after preparation and eating is important, there are some basic guidelines and schedule one should follow to keep the clean and avoid contamination.

One good tip is to keep a spray bottle with a solution of one part bleach and four parts water handy. This is an ideal cleaner and kills germs. It is especially important if handling poultry and meat on the counter top to clean up properly so the liquids do not spread to other foods. A quick spritz with the solution makes sure things are completely clean.

Get rid of the sponge! The dishwashing sponge is a germ magnet. While it's fine for washing pots and pans, many think of it as a clean all. For wiping counters, use kitchen paper so you can toss after you are done. If you are wed to the sponge, run it through the dishwasher, spray your bleach and water solution on nightly or zap it in the microwave for a minute or two. Change it often even it doesn't look dirty.

For regular cleaning, here's a list of daily, weekly, monthly and occasional tasks. These are of course simply rules of thumb. Some may want to do some chores more or less often.

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