Ten Steps to a Safe Kitchen

Step Three: Kitchen Dishcloths and Sponges

 

Sanitize your kitchen dishcloths and sponges regularly.

Spongcloth

Wash with a solution of one teaspoon chlorine bleach to one quart water, or use a commercial sanitizing agent, following product directions.

Many cooks use dishcloths or sponges to mop up areas where they have worked with uncooked meat and then reuse the cloth or sponge in other kitchen areas after minimal rinsing.

A contaminated dishcloth can house millions of bacteria after a few hours. Consider using paper towels to clean up and then throw them away immediately. Wash hands carefully after handling raw meat.

« Step 2 ... Step 4 »

Food Safety Tip of the Day

Be cool, chill out

Chill out refrigerator

Proper cold storage is essential to preventing potential illness-causing bacteria from growing. Cold foods should be kept at 40° F during transporting, storage, and serving. Cooked foods must be cooled to 40° F within 4 hours for safe storage. Use of a thermometer to check refrigerator and food temperatures is a must for monitoring cold foods.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

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