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

Toss the towel

Paper towel roll

Damp towels and sponges provide a prime environment for pathogen and other bacteria to grow. Consider using paper towels to clean up kitchen surfaces. When done, throw away the towel. If you use cloth towels, wash them often in the hot cycle of your washing machine.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

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