Introduction
In the hustle of daily cooking, it’s easy to overlook how often our kitchen tools need cleaning. But these everyday items touch raw meat, fresh produce, cooked meals, and drinks—making them potential carriers of bacteria if neglected. Knowing the right cleaning schedule not only prevents foodborne illnesses but also extends the life of your tools. Let’s break down the essentials so your kitchen stays both safe and efficient.
1. Sponges – Every 3 Days
Sponges are one of the dirtiest items in the kitchen, often hosting hundreds of bacterial species. Clean them every 3 days by microwaving a damp sponge for 1–2 minutes or soaking it in a bleach solution (1 part bleach to 9 parts water). Replace sponges every 2 weeks.
2. Cutting Boards – After Each Use
Wooden boards: scrub with hot, soapy water, then disinfect with diluted bleach (1 tbsp per gallon of water).
Plastic boards: run through the dishwasher.
Tip: Oil wooden boards regularly with mineral oil to keep them from cracking.
