Washing And Sanitizing Kitchen Items

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Dishes and Cooking Utensils

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Wash and sanitize any dishes, pots, pans, and cooking utensils that were in contact with floodwater. Water for washing and sanitizing must be certified safe to use.

To wash and sanitize:

  1. Remove detachable parts, such as blades, plastic or wooden handles, and screens.
  2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a brush, if necessary.
  3. Rinse in clear water after washing.
  4. Place items in a wire basket or other container and immerse them in a sanitizing solution. Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the solution.
  5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could recontaminate the dishes.
Term Definition Uses
Disinfect Using a chemical agent to kill harmful bacteria on non-food-contact surfaces Cupboards, floors, ceilings, counters, and the side-walls of large equipment
Sanitize Using a chemical agent or hot water between 170-180° to reduce the number of bacteria to safe levels on food-contact surfaces Dishes, glassware, utensils, cutting boards, pots, and pans
Sterilize Using a chemical agent, boiling water, or steam to eliminate all microorganisms Medical equipment

Wash cupboards and other surfaces that came in contact with floodwater with soapy water. Then rinse and wipe surfaces with a disinfecting solution. Remember, cupboards and other surfaces must be cleaned and disinfected before you can store foods, dishes, or cooking utensils in them.

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