Part 4 Organizing the Kitchen to Maintain Cleanness
1.Focus on one section at a time. Divide the kitchen into sections and select one. This will allow your concentration to be efficient and sharp.
- Cabinets: glassware, plates, and fine china
- Counter tops: appliances and food preparation space
- Under counter tops: pots, pans, and other storage
- Pantry: non-perishable food, spices, and big bags in storage
- Refrigerator and freezer
- Under the sink: chemicals, sponges, and cleaning supplies
2.Empty the entire section. Clean the area thoroughly with a solution mixture of warm water and dish soap. Wipe with a damp cloth and wipe again with a dry cloth.
3.Decide to keep or discard items. Preserve the organization flow when placing appliances or foods back into the empty space. Examine each item and decide to place it back or toss in the trash.
- "When was the last time this was used?" Fine china or antiques should have their own reserved section of the kitchen, for example its own cupboard or on the highest shelf.
- "How old is this?" Discard all expired non-perishable foods; never place them back. Spices have their own rule; the product is still good after the date, however, power of it will slowly decrease over time. Many spices have a shelf term between one and four years[3]. Properly date all foods stored in the refrigerator and freezer if it is not its original packaging, for example leftovers and freezer batches
- "How often is this used?" Many working adults use coffee makers more than any kitchen appliance they have. Place the most frequent used appliances in an easy-to-reach section and store away the rest. If you rarely use the appliance, consider selling it online, such as eBay.
4.Acquire and use containers for bulk foods. Assemble bulk foods, for example, pet food, rice, beans, pasta, and cereal in labeled containers.
5.Rank dishes in value. Assign a low cabinet or shelf for children's plates and cups, main items in the middle, and valuable or glass items on the top shelf.
Share This Post
