Guide to Cleaning and Disinfecting Kitchen Utensils Properly for Your Health and Safety

Many home managers might think that washing and disinfecting kitchen utensils are the same task, but they differ. Washing means removing food residues and dirt, but it doesn’t necessarily kill germs. This is where disinfection comes in — using heat or disinfectants like bleach to kill germs to an acceptable level.

Important: When disinfecting kitchen tools, always clean them first to remove food particles before starting any thermal or chemical disinfection.

Why Is It Important to Wash and Disinfect Kitchen Utensils?

Keeping kitchen utensils clean and disinfected is essential to prevent illnesses for you and your household. Clean and disinfect especially:

• After large gatherings or continuous use.

• After storing utensils or leaving them unused for a long time.

Factors Affecting Kitchen Utensil Disinfection

When disinfecting, consider:

• Water hardness, as it affects disinfectant efficiency.

• Contact time, ensuring utensils soak long enough.

• Temperature, especially for thermal disinfection.

Cleaning After Cooking

To prevent bacteria spread after cooking:

1. Remove food scraps into the trash bin before cleaning utensils.

2. Fill the sink with warm to hot water and antibacterial detergent.

3. Use a clean sponge or brush to scrub each utensil thoroughly, reaching hard-to-clean spots and removing all food residue and stains.

4. Rinse well with water multiple times.

5. Air dry or towel dry.

Disinfecting Kitchen Utensils and Equipment

To ensure no bacterial growth:

• Place utensils in a large pot, fully cover with water, cover the pot, and carefully bring to a boil. Boil for 5 minutes.

• Remove the lid, wait for boiling to stop, then carefully remove utensils using forks or tongs.

Alternative chemical method:

Mix 1 tablespoon of bleach with 1 gallon of water, soak utensils for the required time, then rinse well with hot water.

Storing Kitchen Utensils and Equipment

• Store clean utensils in a sanitized container (e.g., a large plastic or metal box).

• Clean the storage container regularly to prevent germs and bacteria buildup.

• Keep utensils in a clean, dry place to avoid moisture and spoilage.

Natural Cleaning and Disinfecting Methods for Kitchen Utensils

1. Fill the sink with 2 liters of hot water.

2. Add 1 cup vinegar and 1 cup baking soda.

3. Squeeze about 2 tablespoons of lemon juice into the mixture to reduce the strong vinegar smell, then mix well.

4. Soak utensils in the solution for about 30 minutes.

5. Rinse with running cold water afterward.

Cleaning and Disinfecting Plastic and Enamel Kitchen Utensils

You can use a bleach mixture to remove germs:

• Dish soap

• Bleach or hydrogen peroxide

• Brush or sponge

• Gloves

Steps:

1. Wear gloves, scrape off any food debris.

2. Fill the sink with hot water and add a few drops of bleach.

3. Soak utensils for about 5 minutes, then scrub with brush or sponge.

4. Drain the sink, refill with hot water, add 2 tablespoons bleach, and soak utensils for 10 minutes.

5. Drain and rinse with hot water, then air dry.

6. You may substitute 1 cup hydrogen peroxide instead of bleach.

Cleaning Metal Cookware

Avoid bleach with metal utensils. Instead, use boiling water disinfection:

• Use a large pot for boiling water at 180–200°C (356–392°F).

• Remove any dirt or large particles first.

• Fill the sink with hot water and dish soap, scrub with a brush as needed.

• Use a thermometer to check water temperature.

• Pour boiling water (at least 171°C/340°F) over the utensils, leaving them for at least one minute.

• Let utensils air dry.