It looks all sparkly and would pass the guest test but is it clean enough?
No, your kitchen needs to be sanitized. Hot soapy water does not remove all the germs. You need to use a sanitizer especially after handling meat. One effective sanitizer can be homemade.
2 tsp bleach
2 cups of water
Pour into a spray bottle. Wash surface with hot soapy water, rinse and dry then spray with sanitizer. Let air dry.
Wear disposable gloves when cleaning and disinfecting surfaces.
Use proper ventilation.
Your bleach solution needs to be stored in a dark place.
Dump what is remaining in the bleach spray bottle and make a new solution once a week. Bleach degrades quickly.
- Use bleach only if it is appropriate for the surface. Bleach may damage some surfaces.
- Do not use bleach with added scent–not food safe.
- Check the expiration date on your bleach container.
- Never mix household bleach with ammonia or any other cleanser.
- Read container for instructions and warnings.
How often to sanitize
How often you sanitize is dependent on the people and pets living in your house. Elderly people, people who are immune-compromised, children younger than 5 and household pets all require more frequent sanitizing. You can do it daily.
During flu season, this should be done daily.
What to sanitize
- sink faucets
- handles -refrigerator, cupboards, etc.
- microwave control buttons
- light switches
- smooth-surfaced high backed chairs (e.g. wood and plastic)
- any items that are frequently touched
Always sanitize your counters and cutting boards after preparing meats, fruits, and vegetables. Anything chicken has touched, that can’t be put in the dishwasher, needs to be sanitized.
Other areas of the home
The bleach solution can be used to sanitize other areas of your home. Focus on items frequently touched such as remotes, doorknobs, light switches, tabletops. In the bathroom sanitize faucets, sinks, clothing hampers, and the outside of the toilet as well as other items listed above.
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