Great cooks have precision knife skills and braising know-how, but they also have a clean, organized kitchen workstation. These items help prevent cross-contamination and food waste.
Providing a designated space for paper towels, garbage bags, dish soap, and sponges will help kitchen staff clean up messes and spills as they occur. Also, having plenty of mops will make it easy to clean up water-based messes and prevent bacteria from accumulating on floors.
Dishwasher
Kitchen workstations should include a bussing area, dishwashing station, sinks, and drains. These areas should be cleaned, sanitized, and disinfected on a regular basis to help prevent the spread of germs. These areas should also be clearly labeled to make it easier for employees to understand where each area is located.
Countertops, prep tables, and cutting boards should be kept clean and organized with frequently used items within reach. Food should be stored in properly sealed jars and containers to reduce contamination. The chopping area is where most food preparation occurs, so it’s important that this workspace is regularly cleaned and disinfected to avoid cross-contamination. All surfaces should be cleaned and sanitized throughout the day, including high-touch areas like microwave buttons and refrigerator handles.
Dishwashers should be run through a hot water cycle with no dishes every day to help remove grease, oil, and food debris. To keep the inside of the dishwasher clean, use a scrub brush and dish soap or a degreasing product such as a spray or wipe to address greasy residue. It’s also a good idea to wipe the rubber door seals of your dishwasher on a routine basis to prevent mildew.
It’s important to have adequate supplies of mops, paper towels, and hand soap available to staff members working in the kitchen. Without these essential utilities, employees will be unable to quickly and efficiently clean up water spills, dirty dishes, or sticky surfaces.
Countertops
Whether they’re quartz, marble, butcher-block, or laminate, kitchen countertops must be regularly cleaned and disinfected. These surfaces are where food preparation occurs and where a lot of germs are harbored, so they’re the most vulnerable parts of the workstation. A laissez-faire approach to cleaning could ruin the counters, but a strict schedule will help them keep their gorgeous appearance and prevent stains and damage.
Use only the cleaners that are recommended for your counter’s surface. Many store-bought cleansers have acidic ingredients that could damage or dull your countertop’s finish. For example, engineered quartz contains natural stone pieces held together by resin, so any acids in the cleaning product might weaken this bond. Likewise, marble is sensitive to harsh chemicals and acidic cleansers that may etch the surface.
Laminate is less fragile than some other materials, but it still requires specific care to keep it looking its best. Wipe up spills as they occur to avoid staining and use a gentle scrub sponge or a nonabrasive cloth for scrubbing. Spray cleaner on a cloth rather than directly onto the countertop to minimize scratching and avoid etching or discoloration.
Stainless steel is durable and nonporous, so it doesn’t stain or absorb odors as easily as other materials. Wipe it with mild dishwashing detergent and warm water daily to prevent streaks. Use a nylon scouring pad to remove stuck-on grime and smudges, as needed.
Sinks
If you are a cook, chances are you spend most of your time in the kitchen. While it may seem tempting to plop your dirty dishes into the sink and worry about them later, this is not ideal for many reasons. Keeping the sink free of food and other debris helps discourage bacterial growth, prevents the buildup of mineral deposits, and reduces the risk of clogs.
Every day, make a point of rinsing your sink basin with hot water. Then, dry your sink and faucet with a lint-free microfiber cloth or sponge. You can also use a natural surface cleaner. This plant-based formula can be used on any non-porous surface to erase stains, grime, and gunk.
When it comes to a stainless-steel sink, Utschig advises avoiding acidic foods, bleach, and abrasive scrubbers as these can alter a metal’s finish. However, a stainless-steel sink is sturdier than a white kitchen sink and is less likely to stain or rust.
In addition to rinsing your sink, you should regularly disinfect your kitchen sink accessories, including the deck plate and soap dispenser. Vinegar, baking soda, and other natural cleaners are effective at sanitizing and deodorizing. When cleaning your sink, it is important to avoid scrubbing the drain hole as this can scratch or damage your sink. If your sink is clogged with fat, oil, or soap scum, you can try using a plunger or commercial drain cleaning products.
Accessories
When preparing food for your kitchen, it is important to keep the area clean and organized. This helps ensure that all ingredients are properly stored and easily accessible. It also makes it easier to follow sanitary procedures and prevent cross-contamination. This is especially true for the prepping area where foods and ingredients are chopped, sliced, and prepared. It is essential to have proper storage for your chopping and cutting boards and that these items are cleaned regularly to remove any adhering debris.
Keeping the workstation clean is easy with Yorali stainless steel accessories, like our utensil rack and kitchen sink mats. Simply wipe down with a microfiber cleaning cloth after each use to remove any remaining food or grime. For deeper cleaning, fill the sink with water and a mild liquid soap detergent or a product from our “Products to Consider” list, apply the cleaner directly to the accessory, then rinse thoroughly.
If you are looking to upgrade your kitchen workstation, consider a Yorali sink with an integrated ledge that accommodates our custom-fit sliding accessories. This allows you to work directly over the sink, eliminating the need for extra counter space while boosting kitchen functionality from meal prep to serving. For example, you can slide veggies from your chopping board directly into a Kore(TM) Workstation Mixing Bowl, add a little dressing, and your meal is ready to serve!
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