How clean is your kitchen? If it looks clean, is that good enough? Whatever you do to clean in your kitchen, there are a few simple things that can help. Kitchens, like anywhere else are easier to keep clean if they are actually cleanable. Does that sound daft? It’s not really.
Firstly, it’s important to avoid clutter. A place for everything and everything in its place is a great goal to have. Don’t use worktops as storage areas if it can be avoided. If they are covered in equipment such as toasters, mixers, storage coontainers, kettles and coffee makers, the potential for contamination and the need for regular cleaning are increased.
Do you need to wipe down the surfaces with disinfectant? Well, that depends. Surfaces shuld be kept clean and free from dust and other contaminants. Wipe them down regularly with a cloth rinsed in hot soapy water. I have cats and I don’t know if at night they investigate my kitchen surfaces. The likelihood is that they do, so I use a hypochlorite solution (e.g. Milton or Domestos)to disinfect, or an antibacterial spray and wipe surfaces down before I prepare food in a morning.
Apparently, there are some ways to discourage your cats from getting up on to those kitchen worktops…they can’t walk on kitchen (tin foil), they can’t stand bubble wrap and they can’t stand the smell of oranges, so if you get an orange kitchen cleaner they won’t get up there ! If you’re really concerned about them jumping up there (and it’s only natural) try one of the above and let us know what happens.
The cloth that I use may be a disposable one but I don’t change it on a daily basis, rather at the end of the day I soak it in bleach for ten minutes, rinse and then leave to dry overnight. I dispose of it at the end of the week, or sooner if it becomes grossly contaminated or the fabric begins to deteriorate. If it’s a cotton cloth I treat it the same way on a daily basis but wash it in the machine once a week. Research has identified dish cloths as being harbours of potential pathogens but I like to take a common sense view when dealing with them.One thing you can be sure of, if your dish cloth begins to smell, the bacteria levels are…disturbing. Soak it in a bleach solution first, then wash in the machine and leave to dry (preferably on a line outside where the UV rays help to kill any bacteria left) or, throw it out and buy a new one!
Your sink in the kitchen is also a potential reservoir of infection, Sinks should be kept clean and free from limescale. Rinse debris away and then use a disposable coth and hot soapy water to remove grease. A descaler may be needed periodically to remove limescale but not bleach, this just takes colour out of the problem. Limescale presents a nice uneven surface in which germs can breed and it can’t be guaranteed that bleach gets in to all those little crevices, so don’t bother. Use a descaler, leave for the allotted time, rinse with hot soapy water, then dry. You should be left with a nice even surface that is cleanable
…need warmth, moisture, food and time to reproduce (they may or may not require oxygen, and some do prefer a slightly acidic environment but not all) so if you remove one or more of those factors then they can’t.Drying is very important in breaking the chain of infection, not only in surface cleaning but handwashing also.Similar attention should be paid to taps and the drainer. Never put bleach down the sink , for all sorts of reasons.It won’t help unblock sinks, it won’t get rid of smells but it will interfere with the environmental bacteria down there which helps to keep unwanted organisms in low numbers and the drain smell free. If you have a septic tank, bleach should only be used in small amounts so as not to interfere with the bacteria levels necessary for breaking down organic waste.
More often than not, it’s not your kitchen you should be worried about but those of places where you and many others go to eat, drink, socialise. One of my biggest complaints is the failure of these big franchises to monitor hygiene standards in their establishments. I went for a coffee and snack with my sister the other day. It was to a coffee shop in Hull, near the Ice Arena. It was quite busy and we had to wait a while to be served because everyone seemed to be having food. I counted three staff on duty. Two serving and one clearing and cleaning. Coffee was prepared by ‘the Barista’ and food was served by another girl. Both took turns in taking money. Neither at any stage washed their hands. The Barista had a disposable cloth in front of the coffee machine which had obviously been in use for a while because it was covered in coffee grounds. Each time a coffee or other drink was made, coffee grounds, milk, foam, ice or syrup potentially were spilled in front of the coffee machine. I saw the surface wiped a couple of times with the same cloth which was then tucked under the coffee machine.I accept, there was no cleaning going on there, it was just physical removal of debris but the cloth should at least have been rinsed out and importantly, hands washed!
Now, I have mentioned how dirty dish cloths are. How do you think they compare to the money we have in our purses and pockets? Money is handled by potentially thousands of people without ever being laundered (well, not by being washed anyway).So, should people who handle money be handling food?
Some studies have involved swabbing the hands, currency and credit cards of people in various locations in the UK, and then testing for the presence of faecal bacteria (bacteria from the gut) which can cause nasty tummy upsets if ingested. As you might expect, the subjects’ hands were pretty disgusting, but also, some of the cards and the paper money had as much fecal bacteria on them as you would find in a dirty toilet bowl.No reason to believe that coins, with their uneven surfaces and in many cases, visible dirt, are any different.
So the message is Costa, Starbucks, Nero and others: If your staff prepare drinks and food and then take money, they MUST wash their hands before going on to the next customer. AND, perhaps you should take a leaf out of the NHS book and give them badges stating ‘it’s OK to ask’ so that we can make sure the hands that deliver us the sandwich, cake or coffee are clean by asking “have you washed your hands?”
If you need further advice…get in touch!