Key steps
- Cooking equipment should be washed in hot water with antibacterial detergent.
- To clean and sterilize kitchen tools and equipment, use boiling water or a bleach and water mixture.
- Store utensils in a regularly cleaned plastic or metal box to protect them from germs.
Sanitizing kitchen tools and equipment
To ensure there are no bacteria present, properly sanitise all of your kitchen’s tools and equipment as follows:
- Put your kitchenware in a big pan and cover it completely with water. For five minutes, carefully bring the water to a boil while covering the pan. The prong-equipped objects should be removed when the lid has been removed and the water has cooled.
- Another method for cleaning and sanitising kitchen utensils is to combine a tablespoon of bleach with approximately 3 liters of water, leaving your tools to soak before rinsing them thoroughly with hot water.
Cleaning after cooking
After you’ve finished cooking, it is vital you’re cleaning and sanitising kitchen tools and equipment to prevent the spread of bacteria. To start with, here’s how you can clean your tools:
- Before washing and sterilising utensils and equipment, scrape away any food particles into a trash can.
- Fill your sink with hot water and an antibacterial detergent.
- Scrub each item well with a clean sponge or brush, making sure to get into all the tiny, difficult-to-reach spaces and remove any food particles.
- Either leave to air dry or use a dish cloth, which should be cleaned with a quality detergent, such as to ensure you are properly cleaning and sanitising the kitchen utensils and equipment.