The office kitchen can be a disgusting place. Here are 8 golden rules for office kitchen hygiene that will help you avoid disgusting kitchen habits.
Office kitchens are one of the most frequented areas in the common office space, I’d say second to the office bathroom. This usually brings about some challenges related to kitchen etiquette, which shouldn’t be a surprise given that many of us come from different backgrounds. In a previous blog, ‘5 Tips for sharing a communal kitchen’ we have spoken about tips on how to share communal kitchens without causing unnecessary conflict. I’ve decided to expand on this thinking by offering 8 golden rules to avoid disgusting habits.
Golden Rule 1: Keep kitchen cleaning tools away from dirty dishes
Even though cleaning equipment such as washing rags and sponges are often used by daily cleaners they are usually left in the kitchen for employees so that they may be able to clean small spills without needing to call the daily cleaner.
Unfortunately people often leave these cleaning tools soaking with dirty dishes after using them. This poses a health risk to everyone in that space because once those tools are used on other surfaces you potentially spread dirt and bacteria onto other surfaces which can lead to the development of foodborne illnesses.
Solution: Have a system whereby sponges and rags have a place where they are put after every use and additionally ensure that the daily cleaner periodically disinfects them throughout the day, we will address the reasons why in the next rule.
Golden Rule 2: Keep cleaning tools clean and dry
Dr C. Gerbera, professor of microbiology at the University of Arizona, told the BBC that a kitchen sponge is 200 000 times dirtier than a toilet seat, while a dishcloth is twenty thousand times dirtier. As with the previous rule failure to keep the equipment clean could run the risk of cross contaminating surfaces and spreading foodborne illnesses.
Solution: Be sure to disinfect sponges and dish cloths regularly. The easiest way is to soak sponges and rags regularly throughout the day in half a teaspoon of bleach in warm water and allow them to dry properly.
Golden Rule 3: Schedule Kitchen Deep Clean
As we’ve previously, daily cleaners don’t always have the time nor the expertise to deep clean kitchen equipment. Kitchen equipment accumulates hard to remove carbon deposits and builds up grease and grime in hard to clean nooks and crannies. This poses health risks to users as these deposits can cross contaminate food and utensils.
This is where deep cleaning services come in. We advise that you periodically schedule a service to give your office kitchen appliances the “spring cleaning” it deserves. As an extra bonus regular deep cleaning of items like stoves will save you money. This is because the removal of deposits allows burners to heat up faster which reduces cooking time.
Golden Rule 4: Use cloths and rags for different purposes
To make things simple for everyone, colour code cleaning equipment and make sure each cloth has one purpose only. This is to avoid cross contamination, because the last thing you want is it wipe your coffee mug with the same rag that was used to wipe the bin (or even worse, the toilet!).
Golden Rule 5: Kitchen counters should be regularly sanitised
Wiping down counters with a wet cloth may look clean, but we need to ensure that countertops are sanitised to prevent the spread of germs to other areas in the kitchen.
Pro tip: wipe counters clean with a cloth and then spray or wipe with a bleach or disinfectant solution and allow the area to dry.
Golden Rule 6: Don’t leave your food in the fridge
Have you ever looked into the office fridge and did a double-take on the Tupperware that looks like a mini greenhouse? (Cringe!) Spoilt food poses a health risk and can contaminate other food around it. Develop a responsible food culture in the office where unwanted fresh lunches are donated or disposed of correctly. It is also important to check expiry dates to avoid surprises.
Golden Rule 7: Empty and sanitise your rubbish bins often
Leaving rubbish bins full will not only cause a bad odour that will permeate throughout the office but will also lead to bacteria growing inside the bin. Overfilled bins will also attract unwanted pests. Be sure to throw out rubbish regularly and disinfect bins or you will need to get in the professional for a pest control service soon after.
Golden Rule 8: Leaving leftovers laying around
We have all come across a teacup with a used teabag in the sink, or a half-eaten bowl of what used to be cereal on the countertop. It is disgusting and inconsiderate behaviour. I can hear my inner voice (my mom) going off about how your shadow can’t clean up after you so you need to do it yourself.
So please be considerate towards your daily cleaner, your colleagues and yourself and ensure that your leftovers are disposed of. Reducing waste reduces the risk of cross contamination and pest infestations.
Many of us might not be aware that we are guilty of breaking some of these golden rules. It might seem minor but if you take the time implement the rules we are creating healthier, more productive work spaces.
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