Identify how to clean and sanitize surfaces in home kitchens.

Cutting boards, dishes, and countertops should be washed with hot soapy water after preparing each food item and before moving on to the next food. Under normal circumstances, washing thoroughly with soap and hot water is effective for kitchen cleanliness. Antibacterial soaps and products are not needed.

After washing, the item or surface should be sanitized, particularly if preparing food for individuals who are at high risk for foodborne illness. Washing removes microorganisms; sanitizing kills most of them. Household bleach is a good sanitizer. It is inexpensive, effective, and available at your local grocery store. Scented bleaches, labeled as "fresh-scented" or "lemon-scented", should not be used for sanitizing because the chemicals used to scent the bleach have not been approved for food use. Also, disinfectants such as Lysol®, alcohol, or bathroom cleaners, should not be used on food-contact surfaces. They could be toxic.

Sanitizing solution for surfaces is prepared by mixing one tablespoon of unscented bleach with one gallon of warm (not hot) water. The surface is then cleaned with warm soapy water and then rinsed with clean water. The item is immersed into the solution for at least one minute. Surfaces and large items that cannot be immersed are wiped down with sanitizing solution. The sanitizing solution is not rinsed off.

Plastic or other non-porous cutting boards are better to use than wood as they are not porous. These boards should be run through the dishwasher or washed in hot soapy water— after each use. Also, heavily scratched boards are difficult to get completely clean and free of bacteria. If the board's surface is heavily scratched, buy a new board.

Paper towels should be used to clean up kitchen surfaces. If using cloth towels, they need to be washed frequently in the hot cycle of the washing machine.