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Kitchen Cleaning Tips

The toughest kitchen soils are grease and food. Plus, there is a need to reduce the spread of food-related bacteria. There are many effective products for general cleaning, as well as specialty cleaners for tasks like killing germs and removing soil from specific surfaces.

To clean small areas (countertops), sprays or gels are easy to use. To clean larger areas (floors or walls), powders or liquids mixed in a pail of water are more efficient.

  • To prevent streak marks when cleaning large vertical areas, start at the bottom and work up, overlapping areas as you clean and using a circular motion.

Abrasive cleansers provide extra cleaning power for hard-to-remove soils like food particles and grease residue in sinks. Be sure the abrasive product is suitable for the surface being cleaned; otherwise it may scratch the finish. In general, liquid, spray and gel cleansers are less abrasive than powders.

Use nonabrasive cleaners on surfaces that are easily scratched.

Use a cutting board for preparing meats and poultry, then immediately clean and disinfect the cutting board to prevent spreading food-borne bacteria.

  • Use paper towels to clean up juices from meats and poultry. If using a sponge or cloth, disinfect after using and launder it often.

Clean microwave spills when they happen - since they don't get "baked on," it's a snap to wipe them up before they harden.

Use a small foam paint brush to clean tight spaces between cabinets or under appliances.

Avoid using or spilling strong acidic or alkaline cleaning products (toilet bowl cleaners, drain openers, rust removers, oven cleaners, etc.) on kitchen countertops. They can permanently discolor the surface.

Click on a Surface to Learn More About Proper Cleaning