When you're cooking, keep in mind that you need to follow some basic cleaning regimen. One of the reasons most people cook is for better health; what you cook is not going to keep you healthy if how you cook is unhealthy. If you want to stay healthy, you need to keep in mind that a clean kitchen is just as important, if not more so, than healthy foods. After all, if you're kitchen is unhealthy then anything you cook in it is also going to be unhealthy. As such, you need to make sure that you keep your kitchen clean.
The walls and ceiling should be clean. If you have a big mess, make sure that you clean them. Stains are fine; especially if you have kids, any kitchen should wear show use with pride. However, food sticking to the walls is not; it's just not a good thing. If possible, once or twice a year you should do a thorough cleaning of the kitchen to make sure that there are n o surprises. If you see mold start to develop, you need to take care of it as quickly as possible in order to make sure that the kitchen will not make others sick.
Sweeping and mopping the floor should be done at least once a week. A lot of food and other stuff will likely be brushed onto it during wiping, and that can accumulate over time. If too much accumulates it can create a breeding ground for germs and worse, and that can spread to the food. It doesn't need to be an industrial strength cleaner, but do avoid dishwashing liquid; the liquid will make the floor slippery and therefore dangerous over time. Something like Pine-Sol is perfect; not only does it do a great job of cleaning, but it also has a smell that makes sure you know things are clean. Pay special attention to spaces where the garbage cans stand, the area around the oven (cooking as well as well microwave), and food prep areas.
The counters will always be a sore point. Keep in mind that you need to move cannisters around to clean them, and that you should dust things before you wipe the area down. When you wipe things down, at least use hot, soapy water; if you can, use a cleaner that has some sort of antiseptic or germ-killing property. You shouldn't need a grease-cutter; if you do, you need to start being a little cleaner when you are cooking or prepping food (you may need to dial back the temperature you cook with if you do a lot of frying, which will cut down o the splatter). While you are wiping the counter down, make sure that you are cleaning your machines down as well, especially your microwave oven; you would be surprised how messy one of those can get.
You should also do a quick inspection of the shelves and refrigerator to make sure that your food hasn't started turning ugly on you. The biggest problem you will have is usually bread and fruit on the shelves, vegetables and cooked foods in the refrigerator. Make sure that you throw away anything that has started to rot and wash the storage units thoroughly. You want to keep a eye out during the week for bad product, but having a day when you really look for rotten food makes sure you get rid of it.
A clean kitchen not only makes prepwork easier, but also ensures that the food you prepare is safe to eat as well. Your biggest worry should not be whether or not the food is safe to eat, but what it tastes like; a few minutes after each meal and a good half-hour once a week will make sure that you aren't poisoning anyone, at least not in a way from which they won't quickly recover.
The walls and ceiling should be clean. If you have a big mess, make sure that you clean them. Stains are fine; especially if you have kids, any kitchen should wear show use with pride. However, food sticking to the walls is not; it's just not a good thing. If possible, once or twice a year you should do a thorough cleaning of the kitchen to make sure that there are n o surprises. If you see mold start to develop, you need to take care of it as quickly as possible in order to make sure that the kitchen will not make others sick.
Sweeping and mopping the floor should be done at least once a week. A lot of food and other stuff will likely be brushed onto it during wiping, and that can accumulate over time. If too much accumulates it can create a breeding ground for germs and worse, and that can spread to the food. It doesn't need to be an industrial strength cleaner, but do avoid dishwashing liquid; the liquid will make the floor slippery and therefore dangerous over time. Something like Pine-Sol is perfect; not only does it do a great job of cleaning, but it also has a smell that makes sure you know things are clean. Pay special attention to spaces where the garbage cans stand, the area around the oven (cooking as well as well microwave), and food prep areas.
The counters will always be a sore point. Keep in mind that you need to move cannisters around to clean them, and that you should dust things before you wipe the area down. When you wipe things down, at least use hot, soapy water; if you can, use a cleaner that has some sort of antiseptic or germ-killing property. You shouldn't need a grease-cutter; if you do, you need to start being a little cleaner when you are cooking or prepping food (you may need to dial back the temperature you cook with if you do a lot of frying, which will cut down o the splatter). While you are wiping the counter down, make sure that you are cleaning your machines down as well, especially your microwave oven; you would be surprised how messy one of those can get.
You should also do a quick inspection of the shelves and refrigerator to make sure that your food hasn't started turning ugly on you. The biggest problem you will have is usually bread and fruit on the shelves, vegetables and cooked foods in the refrigerator. Make sure that you throw away anything that has started to rot and wash the storage units thoroughly. You want to keep a eye out during the week for bad product, but having a day when you really look for rotten food makes sure you get rid of it.
A clean kitchen not only makes prepwork easier, but also ensures that the food you prepare is safe to eat as well. Your biggest worry should not be whether or not the food is safe to eat, but what it tastes like; a few minutes after each meal and a good half-hour once a week will make sure that you aren't poisoning anyone, at least not in a way from which they won't quickly recover.
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