Today, the term "hygiene" is closely related to the concepts of "health" and "clean" as it is considered a key element of people’s life quality and prevention diseases.
Kitchen hygiene has traditionally been considered as a set of actions related to food care, good work practices and cleanliness of people, surfaces and utensils. Also, the bathroom, hygiene center both at home and in public spaces, is the place for the safeguarding of health through cleaning and disinfection. It is therefore important to ensure proper compliance with guidelines about home hygiene to prevent the formation of infection focus that may jeopardize the health of people.
Silestone Institute offers some simple cleaning guidelines to ensure complete disinfection. For this purpose, Silestone Institute has created the "Wheel of Home Hygiene", a didactic and illustrative diagram about house’s total sanitation control.
Click
here to see the diagram.
Thus, frequency differs depending on the areas that require cleaning processes more consistent and constant, and which must be cleaned more sporadically to keep them in perfect conditions. Therefore, it details which areas require hygiene daily, three times a week, weekly, biweekly or monthly.
Daily
Daily disinfection is essential to the most polluted places including sponges and dishcloths and draining the battery. Cutting boards, wood or plastic, requires special attention, especially after cutting meat, chicken or fish and before chopping vegetables that are consumed raw.
To save time...
Clean the kitchen sink, place the sponges, cloths and tables clean and within this and cover with a solution of one cup of concentrated bleach in 5 gallons of water. Leave for 5 minutes then rinse thoroughly.
Three times a week
Some areas of the kitchen and the bathroom need to be cleaned and disinfected several times throughout the week.
Countertops, tables and utensils / cooking appliances must be disinfected at least three times a week, furthermore, to clean it every time there is a spill on them. Soils in the kitchen and bathroom, the keys to the taps and toilet flush button are also in this group.
Weekly
In the bathroom, the toilet needs to be thoroughly cleaned and disinfected at least once a week as well as bathroom shelves, sinks, tubs, showers and drains.
Recommendation:
Concentrated bleach diluted slightly and let stand for 5 minutes for a degreasing effect. It is thus also achieved a good way to clean and disinfect in one step.
Spotlights and sources of bacterial contamination
In fact, bacteria habit everywhere. They might be in the air, soil, animals, water and even on our skin, clothing or saliva. Places where commonly we found bacteria are known as “sources of contamination”.
It is important to know the main sources of pollution where commonly we found bacteria in order to protect more efficiently hygiene safety at home.
The most common sources of contamination
People
Usually people carry bacteria in their body. These may be in the mouth, nose, gut, hands and skin. Most often we find them on dirty hands, saliva and injuries.
Residues
Waste containers are an important source of pollution because they are left for several hours at room temperature. This helps the growth of bacteria and attracts insects and rodents. Flies, cockroaches or even air currents can produce that waste reach the food being prepared and contaminate it.
Raw foods
Raw foods are often contaminated by bacteria and parasites. Be especially careful with red and white meats, seafood, eggs and fresh milk.
Water
A common form of food contamination is by water. This especially happens in areas where fruits and vegetables are irrigated with sewage or from rivers contaminated with stool or chemicals.
Pests
Pests carry germs and dirtiness. They are always placed where there is food. They live in sewers, drains, decayed matter, depositions.
Pets
Hairs and feathers of domestic animals contain large numbers of bacteria, some of which are pathogenic.
Soil
Soil is a nutrient-rich reservoir that many microorganisms and parasites grow well on it.
Air
The air is a hostile environment for microorganisms. But it can become an excellent means of dispersion and transport for them, especially through the currents.
By Silestone Institute
25th May 2012