The hygiene in the kitchen, around the kitchen sink and especially the oven is extremely hard to maintain, but, the irony is, this is exactly the place which has to be impeccably clean. It’s not necessary to specify why exactly – this is the place where you cook food and everything has to be at the needed level. There’s no point to kid ourselves here – a good hygiene is maintained extremely hard. Sometimes it’s being extremely difficult for me, leading a busy life in London, but I’ve designed a working system, that will happily share with you. Here’s what you going to have to do, in order to have a sparkling kitchen:
First thing’s first, we have to mention the kitchen towel. It’s important to note that it always should be clean and dry. You have to wash it as often as possible and leave it to dry after use. We shouldn’t make experiments with its hygiene, because we use it a lot when we cook.
The kitchen worktop around the sink should be cleansed regularly with the corresponding detergents. This is where you prepare you food and you place all ingredients. That’s why it’s not recommended to use the popular sponges. They keep the moisture and help for the development of dangerous microbes and bacteria. Generally, not that good. It’s preferable to use kitchen paper towels for single use, which, after cleaning and drying around the sink we can just throw out in the garbage.
The kitchen oven tends to get quite dirty over time, especially if you are an admirer of home cooked meals. That means you’ll cook more often than not, leaving your oven every time with at least a few splatters and food spillages. Those will gradually build up until they turn into dangerous carbon residue and unhealthy burnt-on oil stains. Cleaning them can be quite time consuming and difficult, but professional oven cleaning London technicians suggest that you should do a thorough deep cooker cleaning at least once very six months. That means polishing every surface, including the inside door knobs and the quite greasy oven grill fans. Why not cut short your washing time by dismantling those removable parts and tossing them in the dishwasher every once in a while?
Be careful when cooking your food in the kitchen. A lot of ingredients have to be prepared carefully. One of the riskiest foods is eggs. On their surface they can be salmonella bacteria. If you don’t wash them well and then you leave them around the kitchen, you risk to contaminate other ingredients, which you will eventually place on the same spot, for example the fresh veggies. That’s why you should keep the hygiene level when cooking food high, too. For example, not only wash the eggs before cooking, but place them in a certain utensil until their time comes up.
Be wary how long you will leave the food outside of the oven once done. For example, if you cooked some dish with meat, just don’t let it stay outside of the fridge for hours, especially if you maintain constant warm room temperature. Meat products get bad extremely easy. It’s considered that when the weather is better, the meat begins to get bad after around four hours.
You should throw out the garbage every day, especially if you often put in organic waste (bones, vegetable or fruit peels and similar objects). If you do it irregularly, your kitchen will be full of obnoxious smell, bugs and microbes.
Once out of the oven and empty of food, it’s good to wipe the all the cutlery, plates and pans with a clean towel and put them away, so that they don’t stay outside too long. Often the dryer is situated next to the sink and, if you do not clog the canal there, cockroaches can go out and spread dangerous contamination and diseases. Scientists proved, that sometimes cockroach secretions can be found on the surface of clean plates in the kitchen, so be wary of that, too.
We talk about the hygiene at home quite often, but, although our desire to maintain everything as neat as a pie, somehow we overlook the most critical places, which, at the same time, have to be paid the biggest and most special attention.
What are your ways of keeping up with the kitchen hygiene and its organisation? I’d love to hear more about it, so feel free to drop a comment!