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.

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Food Safety Tip of the Day

Handwashing is essential

Int'l Food Safety Icons - handwashing

The most commonly used utensil in food production is the preparer's hands, which is why proper and timely handwashing is essential to preventing foodborne illness. Hands should be washed before preparing food; after taking a break; after using the restroom; after sneezing, coughing or using a tissue; after touching any part of the body; and before putting on single-use gloves.

Source: Iowa State University Extension

Resources:

Foodborne Pathogen of the Day

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