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

Seal it

IAFP - cross contamination icon

Use a plate, pan or even a plastic bag defrosting raw meats, poultry, or seafood in a refrigerator. Containing the juices that form during the defrosting process helps to prevent potential cross contamination of other items in the refrigerator. These juices may contain illness-causing bacteria that may contaminate ready-to-eat foods unless otherwise contained.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors