[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495999-105":59,"doc-detail-495999-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","cleaning-sanitizing-the-kitchen-steps-for-effective-household-sanitation","Cleaning & Sanitizing the Kitchen - Steps for Effective Household Sanitation","","Guidance for cleaning and sanitizing food-preparation surfaces in the kitchen using inexpensive, household, food-safe products. Explains the difference between cleaning and sanitizing, identifies common illness-causing germs, and lists recommended sanitizing steps for chlorine bleach, hydrogen peroxide, and vinegar, including temperatures and contact times. Emphasizes sanitizing before and after kitchen use, safe preparation practices, and how often to sanitize based on household risk, plus a discussion of so-called “green” sanitizers and EPA evaluation.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/cleaning-sanitizing-the-kitchen-steps-for-effective-household-sanitation/495999/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/cleaning-sanitizing-the-kitchen-steps-for-effective-household-sanitation/495999.png","ImageObject",300,407,{"name":92,"@type":93},"McQueen","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":29},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the difference between cleaning and sanitizing in the kitchen?","Question",{"text":112,"@type":113},"Cleaning removes dirt from food-preparation surfaces. Sanitizing reduces germs to a safe level so illness is unlikely to occur.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What steps should you follow to sanitize kitchen surfaces after cleaning?",{"text":117,"@type":113},"Wash the surface with soap and warm water, rinse with clean water, and air dry or dry with a clean paper towel. Then apply a sanitizer of choice, leave it for the suggested contact time, and allow to air dry or wipe with a clean paper towel.",{"name":119,"@type":110,"acceptedAnswer":120},"How should vinegar or hydrogen peroxide be used to sanitize effectively?",{"text":121,"@type":113},"Heat options: warm vinegar or hydrogen peroxide to about 150°F/66°C, pour into a spray bottle, immediately spray surfaces, and leave for 1 minute before wiping. No-heating option: use room-temperature solution and leave for 10 minutes before wiping.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},495999,1792179221,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":29,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":52,"preview_page_count":4},5909890329169,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Cleaning & Sanitizing the Kitchen Using inexpensive household food-safe products  \nTAKE A LOOK  \nINSIDE Consumers can protect themselves by  \npreventing the spread of germs by both  \nP2 CPommon Houseroducts that arold cleaning and sanitizing surfaces where EoecHive Sanrd Surfs food is prepared.  \nP3 SteORpsHyfor UsdrogegPnegaoxider Cleaning definition: removing dirt from food preparation surfaces into Sanitize. the kitchen. Surfaces can be counters, cutting boards, dishes, knives,  \nutensils, pots and pans.  \nP4 What About “Green” Cleaning steps:  \nSanitizers?  \n1. Wash surface with soap and warm water.  \n2. Rinse with clean water.  \n 3. Air dry OR dry with a clean paper towel.  \nSanitizing definition: the reduction of germs to a safe level so illness is unlikely to occur. The most commonly known germs causing illness are Salmonella, Campylobacter, and Norovirus. Toxin-producing E. coli and Listeria monocytogenes are less common in the kitchen, but cause very serious, if not deadly, illnesses.  \nSanitizing steps: (See the table on page two)  \n1. Spray surface with sanitizer of choice.  \n2. Leave sanitizer on the surface for the suggested amount of time.  \n3. Allow to air dry OR dry with a clean paper towel.  \nEffective cleaning involves both cleaning and sanitizing surfaces BEFORE and AFTER use.  \nCleaning & Sanitizing | 1  \n| Common household products effective as sanitizers on food preparation surfaces: |  |  |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- |\n|  | ITEM | CONCENTRATION | TEMPERATURE | CONTACT\u003Cbr>TIME | LISTERIA MONOCYTOGENES | E. COLI | SALMONELLA |  |\n| Chlorine Bleach (6%) 1 scant teaspoon to 1 quart water Room Temperature (77°F or 25°C) 1 minute Hydrogen Peroxide (3%) Undiluted 130°F or 55°C 1 minute Hydrogen Peroxide (3%) Undiluted Room Temperature (77°F or 25°C ) 10 minutes White Distilled\u003Cbr>Vinegar (5%) Undiluted 130°F or 55°C 1 minute White Distilled\u003Cbr>Vinegar (5%) Undiluted Room Temperature (77°F or 25°C ) 10 minutes Baking Soda Not an effective sanitizer at any temperature or time, even after 10 minutes of contact time |  |  |  |  |  |  |  |  |\n| means that the product was effective at reducing the presence of the pathogen with more than 99.999% reduction. |  |  |  | Source: Yang, H. , Kendall, P. , Medeiros, L. , Sofos, J. (2009) Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium with compounds available in households. J. Food Prot. 72(6); 1201-1208 |  |  |  |  |\n| Points to remember when using household chlorine bleach:  |  |  |  |  |  |  |  |  |\n\ntip  \n• Diluted chlorine bleach is a very effective sanitizer. The amount needed is very small and no chlorine residue will be left behind using a concentration of 1 scant teaspoon of chlorine bleach to 1 quart of water.  \n• Chlorine reacts quickly and becomes inactive quickly. Detergents and dirt inactivate chlorine; surfaces must be cleaned first to ensure effective sanitation.  \n• Chlorine solutions need to be made at least weekly and must be stored in a dark place.  \n• Do not use chlorine with added fragrancethis is not food-safe.  \nCleaning & Sanitizing | 2  \nSteps for using vinegar OR hydrogen peroxide to sanitize:  \nBoth products when heated will produce an odor. This odor is not harmful to you. Test sanitizer in an unseen place to be sure hydrogen peroxide will not discolor or fade the surface.  \ntip  \nOption 1:  \n1. Heat either 4 oz (1/2 C) white distilled vinegar OR hydrogen peroxide in a sauce pan to 150°For 66°C. (Handle CAREFULLY when heating asthe liquids will be warm but not hot.)  \n2. Using a funnel pour the warm solution into aspray bottle.  \n3. Immediately spray on kitchen surfaces, counter tops, sink, refrigerator interior, faucets.  \n4. Let sit for 1 minute then wipe with a clean paper towel.  \nOption 2: (if warming the solution is not an option)  \n1. Use either 4 oz (1/2 C) white distilled vinegar OR hydrogen peroxide  \n2. Using a funnel, pour room temperature soluti","cbCaicVXtD3BCijx","https://ap.wps.com/l/cbCaicVXtD3BCijx","pdf",1550473,"English","# Cleaning vs Sanitizing\n## Common germs and safe targets\n# “Green” Sanitizers and EPA context\n## Household product claims\n# Steps for Effective Sanitizing\n## Washing, rinsing, drying\n## Using chlorine bleach\n## Using vinegar or hydrogen peroxide\n## How often to sanitize","[{\"question\":\"What is the difference between cleaning and sanitizing in the kitchen?\",\"answer\":\"Cleaning removes dirt from food-preparation surfaces. Sanitizing reduces germs to a safe level so illness is unlikely to occur.\"},{\"question\":\"What steps should you follow to sanitize kitchen surfaces after cleaning?\",\"answer\":\"Wash the surface with soap and warm water, rinse with clean water, and air dry or dry with a clean paper towel. Then apply a sanitizer of choice, leave it for the suggested contact time, and allow to air dry or wipe with a clean paper towel.\"},{\"question\":\"How should vinegar or hydrogen peroxide be used to sanitize effectively?\",\"answer\":\"Heat options: warm vinegar or hydrogen peroxide to about 150°F/66°C, pour into a spray bottle, immediately spray surfaces, and leave for 1 minute before wiping. No-heating option: use room-temperature solution and leave for 10 minutes before wiping.\"}]","Cleaning & Sanitizing the Kitchen - Steps for Effective Household Sanitation | PDF",1790925535]