Cleaning and Sanitizing Kitchen Surfaces

For the following surfaces or areas, refer to these solutions.

Sanitizing Solutions For hard, nonporous surfaces
1 tablespoon liquid bleach
1 gallon water
Allow to air dry, no rinsing

For porous surfaces (like wooden cutting boards)
3 tablespoons liquid bleach
1 gallon water
Rinse and wipe or air dry

Disinfecting Solution
3/4 cup liquid bleach
1 gallon water
Rinse and wipe or air dry

*It is important to follow the contact time guidelines to allow
enough time to kill the germs.

Wooden and Plastic Cutting Boards
Sanitizing instructions:
Wash cutting board with hot sudsy water; rinse; use sanitizing
solution for porous surfaces; keep surface wet 2 minutes; rinse and
air dry.

Dinnerware, Plastic and Glassware Sanitizing instructions:
Wash with soap and water and thoroughly rinse items; use sanitizing
solution for hard surfaces; soak items in solution for 2 minutes; air
dry. (Do not use on aluminum, metal or silverware.)

Dishcloths and Synthetic Sponges
The odor in smelly dishcloths and sponges is caused by bacterial
growth. Disinfecting instructions: Use a disinfecting solution mixed
in the sink; soak dishcloths and/or sponge for 2 minutes; rinse sink
and cloth/sponge; air dry.

Counter tops/ Surfaces
Sanitizing instructions:
Wash with hot, sudsy water; rinse; use sanitizing solution for hard
surfaces; apply solution to the surface for 2 minutes; air dry.

Floors
Disinfecting instructions:
Use disinfecting solution; mop or scrub floor with solution and keep
wet for 2 minutes; rinse and dry. (Do not use on cork.)

Garbage cans
Disinfecting instructions:
Remove visible dirt and soil; use disinfecting solution; apply
solution and keep wet for 2 minutes; rinse and dry.

Source: http://www.clorox.com/

Rob Brannan, M.S.
Coordinator, FACS Rapid Response Center

5/97 FILE: CONSUMER FOOD MANAGEMENT/Kitchen Sanitation/Safe FoodHandling

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