Cutting boards, sponges and kitchen hygiene

Sponges, cutting boards and dish towels can spread germs around a kitchen. A few habits make a real difference.

Cutting boards

• Use separate boards for raw meat and for ready-to-eat food
• Wash with hot, soapy water after each use; plastic boards can go in the dishwasher
• Replace boards with deep grooves that are hard to clean
• Oil wooden boards occasionally with food-safe mineral oil

Sponges and towels

• Let sponges dry between uses and replace them often
• Wash dish towels frequently in hot water
• Use paper towels for raw meat juices

Sanitize when needed

For a sanitizing solution, follow the bleach label's directions for food-contact surfaces, then let surfaces air-dry. Never mix bleach with other cleaners.

General cleaning information. Read product labels, test in a hidden spot first, and never mix bleach with ammonia or acids. Household Service Masters isn't paid by any product brand.