13 Ideas to get rid of the mess in the kitchen and prevent illnesses

Leave it on the table after meals That's a bad idea. The air impurities, such as dust mites and dust mites, rest on the towel. Another care is to not keep the towel dirty or wet, as this increases the reproduction of microorganisms. If it's dirty, it's time to change.

2. Change the dishcloth periodically

They usually carry a lot of impurities, as they dry the dishes, dry their hands and even collect dust from the kitchen. Never leave the cloth wet and tangled, as this favors the proliferation of fungi and bacteria. One tip is to have more than one piece in the kitchen. One of them, exclusive to the dishes and utensils. After that, extend the clothesline to dry. Replace parts more than once a week to prevent dirt buildup.

3. Take it away, put it away! End up using one thing before you start to make other very help at the time of housekeeping. If you pick up a pot of sugar, for example, you should take it back to the same place before you start using another ingredient. Not accumulating loose objects by the environment helps a lot to maintain the organization.

4. Organize utensils strategically

The materials and utensils you use when cooking, such as the spice rack and pots should be left near the stove. Dishes and glasses, in turn, should be close to the table, just as the dishcloths should be at the side of the sink. Watch out! Do not leave pots under the sink, as this is the most humidity - prone environment, conducive to the formation of fungi and bacteria.

5. Avoid placing cutlery in the first drawer drawer

The drawer closest to the sink should accommodate utensils used during food preparation, such as knives, spatulas and skimmers. When serving cutlery is placed in the cupboard next to the table, the cook is not interrupted while the meal is being prepared by people who are setting the table

6. Everything in sight can get dirty.

The fat from the fry spreads through the kitchen air and ends up joining with the pollution, sticking to furniture and utensils. So do not let the cutlery show. This prevents them from getting dirty and accumulating impurities. In addition, a good cooker hood helps keep the kitchen fat free.

7. After organizing the place, do not change the place utensils

Once you have chosen the place of each utensil, it is good to remember to keep them in the right places. There is nothing worse than the famous temporary place. This can take all the cooking down.

8. Preserve the circulation of the environment

Spread furniture and objects clutter the kitchen. Leave a good free space for the circulation of people in this room so visited. This makes the cook uninterrupted when preparing the meal, makes the environment more airy and pleasant, and leaves room for the whole family to participate in the meal.

9. Use the cabinets to your advantage

Place crockery is in the closet. It is the place that most protects dishes and glasses from the fats and impurities of the kitchen. Distribute glasses at the top and plates at the bottom (since they are heavier). And nothing to put different objects on the refrigerator, this place besides receiving a lot of fat, is still cleaned a few times.

10. Discard what you are not using

Donate unused pans, dishes and cups. Storing many useless utensils in the closet is a waste of valuable kitchen space. In addition, looking for a long time a pan delays the meal and is a source of stress.

11. Attention to the objects accumulated in the sink

The attention is paid to meat-cutting boards, pasta rolls, dishwashers and sinks: all must be washed with chlorine or bleach to eliminate micro-organisms and, after stored in an airy place. According to the expert, the cleaning is fundamental to eliminate any residue of the utensils. Dumpsters should be cleaned and disinfected after use with 70% alcohol or chlorine and should be kept closed with the cap.

12. Keep the organization in dispensing

Separate the sweets from the salty ones by placing them on different shelves. And make them visible, as this will help in locating them, as well as avoid waste with products whose expiration ends only because they are hidden. Small packages such as sachets of juices, jellies, soups and seasonings can be put together in synthetic fiber baskets (washable material).

13. Group the crockery by material

Group and store the crockery by material Put together ceramic pieces on a separate shelf of the stainless steel parts, and so on. Thus, it is easier to find them when preparing the table.

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