The process of cleaning and sanitizing your kitchen tools entails eliminating all visible filth. After eating a chocolate and butter sandwich, cleaning the plate removes any crumbs that may have dropped onto the dish. Bacteria may be removed from the sink to the plate using this method. In contrast, sanitizing reduces the number of bacteria present on a surface to a safe level. Bacteria are microorganisms that are invisible to the naked eye. The bacteria on your plate still has to be destroyed while it is in the sink to prevent you from becoming unwell.
Sterilizing your kitchen tools is not a kind of sanitation. A doctor’s office or hospital sterilization implies that all bacteria are eliminated, not your kitchen or a restaurant. Cleaning and sanitizing your kitchen tools in two steps might help reduce your chance of becoming sick from eating contaminated food.
The USDA’s Two-Step Process: A Step by Step Guide
You should follow the sequence to clean and sanitize your kitchen tools, in which these instructions are outlined. To avoid becoming sick, it is important to clean the visible dirt and germs on your skin. Clean your kitchen sink, counters, and other surfaces with warm, soapy water and a paper towel. Using a clean kitchen towel is preferable to using paper towels. Keep your kitchen towels clean by washing them on a hot cycle every time. Surfaces are disinfected when they are cleaned. For a long period, pathogenic germs may survive on surfaces. Salmonella, for example, may survive lasting up to 32 hours in raw chicken or shelled eggs. Cleansing a surface using warm, soapy water can remove dirt and grime, but it will not kill or eradicate any germs.
Next, you must sanitize the area to get rid of microorganisms. Because sanitizing is the most effective after cleaning the surface, you must do these two actions in the exact sequence. At home, you may use several sanitizers. One teaspoon of bottled household bleach per liter of water may be used to produce a homemade version. Commercial sanitizers and sanitizing wipes may also be used. Using a paper towel to wipe down surfaces after using a sanitizing solution is the best approach to cleaning. Before reusing any surfaces, including your sink:
Make sure they are totally dry.
Follow the manufacturer’s instructions on the label if you’re using a commercially available sanitizer.
Remember to go through the label if you’re using a commercial sanitizer.
What to pay attention to:
Dishwasher-safe non-porous materials such as acrylic, plastics, or glass may be cleaned and sanitized in the dishwasher, making it an excellent choice for dishwashing purposes. There is no substitute for hand-washing all utensils and dishes that come into touch with raw meat or have been used by someone ill.
Your homemade sanitizing solution may be used to clean dishes and utensils after being washed with soapy water. You may use sanitizing solutions to clean cutlery, while cutting boards can be treated with a sanitizing solution. You should let the plates or cutting board soak for a few minutes before rinsing with water to remove the sanitizing solution. Finally, let your dishes air dry or use a disposable paper towel to wipe them clean.