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Spring has sprung and it’s time for some spring cleaning in the kitchen.   Not only wiping down the counter and cupboards, but also the fridge, freezer, oven, hood fan and microwave. Consider replacing old rags, sponges, dish clothes and pot holders. Disinfect the garbage can, sink drain and garburator cover with bleach. Always run the plastic and glass chopping boards in the dishwasher. Get rid of boards with large scrapes and scars. Avoid using wooden boards for meats and fish if you can. Wooden boards should be washed with hot soapy water and allowed to fully dry before putting them away to ensure all bacteria die and to avoid mold growth.

Sponges and rags: As a rule it is a good idea to change your kitchen cloths daily. For sponges you can microwave them while damp to kill any bacteria. Keep your kitchen as dry as possible to avoid the breeding ground for bacteria.

Kitchen counters: After wiping away any food residue and crumbs, consider using a mild bleach solution (1 tsp bleach in 3 cups water) in a spray bottle to disinfect the counter at the end of the day. Use a clean cloth to wipe it down or allow to air dry. A dry kitchen is a safe kitchen.

The fridge: Take the temperature to ensure it is at 4 degrees C. Take everything out, store it in a cooler while you clean the shelves and wash the drawers with hot soapy water. As you return items to the fridge, check opened items for mold, toss items that have been open for 6 months or longer and get rid of anything you think you likely won’t use.

The Freezer: take the temperature to ensure it is -18 degrees C (0 degrees F). If there is ice build-up this is a good opportunity to take everything out, turn it off and defrost it. Otherwise, if it is in good shape, simply remove the food and store it in the cooler, wash the racks in hot soapy water, wipe down the shelves and reload with only food that is less than 1 year old.

Cupboards and pantry: Do one shelf at a time going through cutlery drawers and the baking ingredients. Use hot soapy water to wipe down the insides and allow them to air dry before returning items to their home. Toss anything you think you have had for more than 1 year. Remember to practice the first in first out principle when adding food to your pantry to ensure the older cans are pushed to the front to be used next while the new items go to the back. Toss any bulging or dented cans and check dry ingredients such as flour and rice for excrement from pests.

If you don’t already have one, consider investing in a small fridge thermometer. It will come in handy next time you lose power. Once your food in the fridge has been at room temperature for more than 2 hours you risk food borne illness and need to toss out items such as meat, leftovers and deli items.