There are specific areas of your kitchen which are breeding grounds for harmful micro-organisms, so you need to take extra care to get these items clean and disinfected. Or get house cleaning brampton professionals help to take care of it for you.
Ideally you want to use one board for raw meats another for vegetables. Either way you are going to want to wash them after you use them and when switching foods. (1 part bleach to 9 parts water).
Eating and cooking utensils
Surprise, its the hot water, not the dish soap liquid, that kills germs on your utensils and cookware. So, if you can’t deal with hot water get yourself a dishwasher.
You can cut down on germs by scraping food off of plates, If you can’t wash them right away you can leave them to soak, just make sure you get back to them within two hours, otherwise you increase the possibilities of germs forming on the stagnant water.
In your fridge: Keep an eye out for drips and spills. You should always store your raw meat on a bottom shelf so that if it does drip it wont contaminate other foods. If the raw meat does drips on a shelf, spray an antibacterial cleaner onto a cloth, (so that you don’t accidentally spray disinfectant on your food) and use that to wipe up the spill.
After you put away your dishes wipe down the dryer with dilute bleach or antibacterial cleaner after each use. Let it sit for 3-5 minutes then dry thoroughly.
Use either a food safe antibacterial spray or your own prepared solution of 1 part bleach to 9 parts water. Wipe down all surfaces where you prepare food. Bacteria and viruses love to grow in pooled, stagnant water. … Read the rest