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Efficient Kitchen Cleaning Tips for a Spotless Space

Learn how to maintain a clean kitchen by following these step-by-step guidelines for washing dishes, maintaining hygiene, and organizing your kitchen space. Keep your kitchen germ-free and efficient with these helpful tips!

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Efficient Kitchen Cleaning Tips for a Spotless Space

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  1. Cleaning the Kitchen

  2. Clean As You Go • Get out all equipment and ingredients before hand so you do not cross contaminate such surfaces such as door and drawer knobs. • Wash hands for 20 seconds before: -Starting -After handling raw meats, -Getting out new tools or equipment before --Getting out other ingredients originally missed at start of cooking.

  3. Clean As You Go • Wipe down all counter/food preparation surfaces (counter tops and tables) including range before beginning and after completing food preparation. • Washing dishes as yougo will help keep dirty equipment from accumulating and will make cleanup easier.

  4. Washing Dishes By Hand • Use hot soapy water if washing by hand. • Use scalding hot water to rinse with and if possible, allow them to air dry or dry with a clean drying towel . • If a dishtowel is used, use a clean one that has not been used for other tasks such as drying hands or cleaning up spills.

  5. Washing Dishes by Hand • Wash Dishes in this order • Glasses (not as dirty) • Flatware • Plates • Bowls • Pots and pans • Greasy Utensils (dirty)

  6. Dirty Linens • Put all dirty linens in wash at the end of each day to prevent cross contamination and to prevent bacteria from growing in warm, moist linens. • Follow the manufacturer’s directions for detergent and rinsing aid guidelines.

  7. Using/Loading the Dishwasher • Wash dishes as soon as possible when a meal is finished. • Washing dishes in a dishwasher is more sanitary. • Use approved dishwasher detergent. DO NOT use liquid hand soap or other soaps. • Tips • Make sure debris (stuck on food) is removed • Place dishes so they face the water source (facing the middle of the dishwasher • Point flatware (spoons, forks, and knifes) upward---handle needs to be pointing down • Run only when full.

  8. Using the Refrigerator/Freezer • Keep refrigerator and freezer clean • Wipe down shelves, take out drawers, wipe out bottom of refrigerator before replacing drawers • Wipe up spills immediately. • Freezer items should be labeled (name and date)

  9. Kitchen Organization • Storing items in the kitchen where they are most often used is practical, time saving, and saves personal energy. • Typically organizes into 3 work centers: • Cleaning Center- includes sink/dishwasher. Store items such as soaps, cleaners, scrubbers, linens. • Cooking Serving Center -includes range/microwave. Store items such as pots, pans, spices, dinnerware, flatware. • Food Preparation and Storage -includes refrigerator. Store items such as foil, plastic wrap, knives, cutting boards, canned goods, and staples such as flour and sugar.

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