Why ongoing sanitising matters
The kitchen is a high-risk area for germs due to food preparation. Professional sanitising removes hidden bacteria, but daily habits prevent build-up and keep your kitchen safer between visits.
Daily habits
- Wipe high-touch areas: Clean handles, faucet knobs, and light switches with a mild disinfectant or 70% isopropyl solution.
- Clean cutting boards: Wash boards immediately after use. For wooden boards, sprinkle coarse salt and rub with lemon for a natural sanitiser.
- Sanitise sponges and cloths: Microwave wet sponges for 60 seconds or soak them overnight in diluted bleach. Replace cloths regularly.
- Dispose food waste promptly: Empty bins daily to prevent odours and pests.
Weekly deep-ups
- Fridge check and wipe: Remove old food and wipe shelves with a mild bleach solution. Keep raw and cooked foods separated.
- Oven and microwave: Use baking soda paste or appropriate cleaners to lift grease; wipe interiors after treatment.
- Sinks and drains: Pour hot water and baking soda followed by vinegar to break down grease and reduce odours.
Tips specific to Pune households
Because of Pune’s humid climate, keep ventilation on while cooking and dry sponges/cloths in sunlight when possible to discourage mildew. Store grains and pulses in airtight containers to prevent infestation during warm months.
When to call professionals
If you notice persistent odours, sticky grease layers, mould in corners, or stains that regular cleaning won’t remove, schedule a professional kitchen sanitising session. Professionals bring stronger sanitising agents and tools to restore deep cleanliness safely.
These small, consistent actions will extend the freshness and safety of your kitchen between professional cleanings and help protect your family’s health.
