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 you go 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.