Protecting your family from common household germs has never been easier.
There are many ways to make sure your surfaces are safe at home. It’s all in the preparation. Correctly cleaning and preparing the surfaces you will be using is the best way to ensure peace of mind, particularly in the kitchen when cooking.
Surprisingly, your hands are often the number one culprit in the spread of bacteria and viruses from raw food. As hands are often come in direct contact with raw food, ready to eat food, dirty chopping boards, knives, containers and other food preparation implements; your hands can easily spread contamination. Remembering to correctly wash and dry your hands before handling food, will help make the possibility of contamination less likely. For more on how to correctly wash your hands we recommend visiting the Australian Food Safety Information Council website.
McLintocks Vanilla Fresh on Chopping Boards
You will need to make sure your chopping board is kept clean and in good condition, wood, plastic, stone or glass. If you have a wooden chopping board, it is best to avoid using it for raw meats due to its porous nature.
We recommend two chopping boards – one that is used for raw food and one for cooked, ready to eat food or bread – this will help prevent cross contamination. Plastic chopping boards are a good choice as they can be washed at high water temperatures in the dishwasher. Keep an eye on your chopping boards, as all plastic and wooden cutting boards wear over time and once chopping boards become excessively worn or develop hard-to-clean grooves, these need to be discarded. For an all round clean, you can safely sanitise and deodorise the surfaces surrounding your food preparation areas including benches and table tops by wiping them down with McLintocks Vanilla Fresh.
McLintocks Vanilla Fresh on Surfaces in the Kitchen
Be careful when entertaining family and friends as the average home kitchen is not designed for cooking for a lot of people. Without your knowledge, surfaces may end up being contaminated with too many cooks in the kitchen. Your guests may bring food that they have prepared early, which puts pressure on fridge space, meaning food may be out of the fridge for several hours, which is enough time for bacteria to multiply.
Other food cleaning implements including sponges, brushes, and dish cloths can harbour bacteria, especially if kept damp so try to dry them out after every use. We recommend heating sponges in the microwave to kill any nasty bacteria, as well as, putting scrubbing brushes put in the dishwasher and cloths in the washing machine. You should clean up contamination like raw meat, poultry juices or raw egg using paper towels, which you can then discard, and make sure to wash your hands afterwards.
Here are some of our top tips to ensure your surfaces are safe at home:
- Don’t use old cutting boards with cracks or deep gouges because bacteria may hide in the crevices of the board.
- Use two chopping boards — one for raw meat and the other for vegetable or bread etc.
- Don’t use a dish towel to wipe your hands after handling raw meat, poultry, fish, or eggs — use paper towels instead. Bacteria can contaminate the cloth towels and can then spread to another person's hands.
- Because sponges stay wet longer and their porous quality attracts bacteria, experts recommend using a thinner dishrag that can dry between uses instead of a sponge.
- Don’t forget to use Vanilla Fresh to sanitise and deodorise all of your food surfaces including your refrigerator, benchtops, microwaves, stove tops and eating areas to eliminate bacteria.
Grab a bottle of McLintocks Vanilla Fresh from your supermarket cleaning aisle today.