stymielymie
Frequent Contributor (1K+ posts)
Member # 10044
posted
This is a repost from several years ago,but important to all the cook and clean kitchens. DID YOU KNOW THERE ARE MORE GERMS ON YOUR KITCHEN COUNTER THAN ON YOUR TOILET SEAT.
first; go to costco bjs or store and get clorox or lysol disinfectant wipes, large container. THROW AWAY WIPING SPONGE. USE DISPOSABLE WIPES TO WIPE ALL HARD SURFACES. LEAVE WET UNTIL DRIES.
second: wash dishes only with clean sponge. change every couple of weeks. soak in bleach each day or put in dish washer.
third; throw away wooden cutting boards to cut raw meat. us only non porous materials to prepare raw meat fish poultry. this means glass or hard plastic cutting boards they must be soaked with clorox spray or placed in dishwasher after use, along with cutting utensils. clean hands also after preparation. eggs in bowls must cleaned as above.
fourth; food must be cooked to correct temperature to kill inherent bacteria. temperatures vary by meat and thinkness. must use meat thermometer.
after washing dishes either load in dishwasher or drip dry. spray tray with bleach, when dishes dry.
use paper towels and clorox wipes as much as possible to clean.
cleaning in a kitchen environment is not to sterilize, but to prevent cross contamination. this means you do not want to take the chicken germs that you cleaned and touch something else. this is called cross contamination.
they did a study of a dentist and dyed the saliva of one patient. use good dental techniques, they turned on the uv light and saliva was everywhere.
this is what you want to prevent when cleaning a kitchen.
any additional things i missed might be posted later. docdave aka racheal ray.
Posts: 1820 | From Boone and Southport, NC | Registered: Sep 2006
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Very important tips, but can very costly to those who are financically struggling.
The same can be accomplished by using clean a dish cloth or those handiwipes and spray cleaner/or bleach and rinsing the cloth in hot water in between then thrown in the laundry.
" throw away wooden cutting boards to cut raw meat."
This is not entirely true. After alot of use the plastic ones get all cut and harbor germs. YOU CAN BLEACH WOODEN CUTTING BOARDS and other wooden cooking utensels.
Not everyone may have a dishwasher.So bleach is a great sanitizer.
I would like to add to the above list the importance of keeping things the proper COLD TEMP.Below 40*'s. Hot foods at 140*'s
Don't thaw meats on the counter or in the sink.
A button thermometer works for hot and cold foods.
Write dates on all the food product you buy at the store, cause a can may get shoved to the back of the closet and might be too old to use safely. Those with memory problems might not remember when they bougth it.
Date all leftovers going into the fridge and freezer. No guessing this way.
Use vinal or rubber gloves while working with raw meats,fish, shellfish, and esp chicken. Some of the meat juices can get into tiny cuts and cause other problems.
The rule of thumb in the food services industries is, "When in doubt, throw it out!" With any foods your unsure of.
-------------------- Take Care, DakotasMom01 Posts: 371 | From NJ | Registered: Dec 2007
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oxygenbabe
Frequent Contributor (1K+ posts)
Member # 5831
posted
More germs in your kitchen than bathroom. Germs stay on the top of plastic cutting boards, and go into wooden ones. Thus some think wooden is safer. Use softscrub with bleach to clean counter. Replace sponges frequently. Use paper towels not dishtowels.
I think the main reason to be more careful these days is how contaminated meat is and all these outbreaks.
Posts: 2276 | From united states | Registered: Jun 2004
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AliG
Frequent Contributor (1K+ posts)
Member # 9734
posted
Cavey!!!!!
You think you don't have to worry if you eat out! You don't watch the news much, do you!
-------------------- Note: I'm NOT a medical professional. The information I share is from my own personal research and experience. Please do not construe anything I share as medical advice, which should only be obtained from a licensed medical practitioner. Posts: 4881 | From Middlesex County, NJ | Registered: Jul 2006
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stymielymie
Frequent Contributor (1K+ posts)
Member # 10044
posted
try taco bell clean place to eat!!!!!!!!
la roaches
daveey
Posts: 1820 | From Boone and Southport, NC | Registered: Sep 2006
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posted
Hey everybody! I grew up using wooden cutting boards, dishrags,sponges,etc.,but my mom used lots of ordinary laundry soap and VERY HOT water!We never had a dishwasher (the machine kind,that is).She was very careful about raw meat,but then children played in the DIRT back in those days! I feel that a lot of the problems today with virulent germs started with the introduction of anti-bacterial cleaners.I personally no longer use those at home.Some of the best cleaners are things like vinegar & baking soda; cheap and efficient,and NONTOXIC! Also, Tea Tree oil,eucalyptus oil, and myrrh are great disinfectants with a long history of various uses.Besides,THOROUGH hand washing goes a long way to prevent a lot of infections!
-------------------- ~*~ Carole ~*~ Young at Heart Grandmother of 4 Posts: 140 | From Morristown, NJ, USA | Registered: Jan 2004
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