5 Tips for Spring Clean Kitchen

Spring is in the air, but you better make sure your kitchen is ready. In warm weather, comes not only delicious products, but also the possibility of insects and bacteria that can cause diseases. Here are five things you can do to ensure that your kitchen is in good condition this spring.

1. defrost
To ensure that the freezer to work properly, it must be separated and defrosted from time to time. Often the freezer is connected to your refrigerator so you have a clean two areas of two to one .. Once the refrigerator and freezer are thawed, take a soapy sponge and clean are all drawers and shelves bacteria really like drawers so - make nice and clean.

2. First In, First Out
This is the method of restaurants used to bring your pantry, refrigerator and freezer in order. You can do on a smaller scale in your own kitchen this. Check the data of all the elements and discard those that "consumption" are about. Technically, you can use the objects via the "consumption", but if the elements for months or years are dates, it is likely to take time. Then your pantry, refrigerator and freezer is organized so that you can see everything that you have and not buy more than necessary.

3. Change sponges and cloths
Many people forget your replace or wash to change sponges and kitchen towels. dirty sponges, the bacteria may transfer from one surface to the other. Once a sponge is dirty and torn, it's time for a new one. Kitchen towels really should be appointed to a task. Do not dry the dishes, keeping food warm and dry spilled on the floor with the same towel. Use cloths of different colors for different tasks to minimize cross-contamination.

4. Check the cutting tips
If you abused wood cutting boards or plastic as the passage of time. Spring is a good time to check cutting boards for cracks or deep grooves. If they do, it is necessary to replace them. If you choose wood cutting boards, make sure that they are made of hardwood such as maple or oak.

5. Prepare the Outdoor - equipment
Start picnic and grilling outdoors in spring. On the ice blocks, refrigerators, a meat thermometer and disposable paper products, if you carry food in the warmer months. Use at least two refrigerators, a ready to eat for raw meat and another for salads and drinks, to avoid cross-contamination. Make sure that you have cooked to separate multiple sets of dishes and plates of raw meat and safely. Finally, always use a meat thermometer, if the position of a grill. Studies have shown that you do not know whether the meat is fully cooked just by looking. Conversely, should thermometer to measure the internal temperature, may be used.

Toby Amidor, MS, RD, CDN, is a registered dietitian specializing in food security and food nutritionist. She is the author of Greek yogurt Cuisine: Over 130 delicious healthy recipes for every meal of the day .

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