Kitchen cleaning should transition from clean areas to dirty areas, ensuring accumulated dust is cleared first. Use a cleaning agent to remove grease, then perform a water rinse. When handling the kitchen, pay attention to material characteristics, do not mix cleaning chemicals, ensure good ventilation, and all tools should be cleaned properly after use.
Cleaning preparation and safety guidelines
Please wear gloves and a mask before cleaning and ensure a ventilated environment. It is strictly prohibited to mix bleach with other household cleaners or acidic liquids to avoid generating toxic chemical gas. If chemical cleaners must be used, be sure to test in an inconspicuous location to see if the material will be damaged.
Before using bleach, please first understand Method for using bleach from the Centre for Health Protection(opens in a new window), and operate according to the product label.
Cleaning techniques for high-frequency areas
Stoves, workbenches, and sinks are key cleaning areas. First, remove surface food residues and loose dust, then use a suitable cleaner to wipe away grease. If using diluted bleach for disinfection, the dirt must be cleaned first, processed according to the product's suggested dilution ratio, and used within 24 hours.
Deep maintenance of cupboards and refrigerators
To clean the inside of cupboards, remove all items and check expiration dates first. The inside of the refrigerator should be cleaned with a mild cleaner; avoid excessive soaking, which causes damage to the door seals. Wipe away moisture after cleaning to ensure the interior is ventilated and dry to prevent bacterial growth.
When to stop DIY and professional suggestions
If you encounter deep grease inside electrical appliances, suspected electrical leakage risks, or mold spots that cannot be cleaned, please stop DIY processing. Professional teams can provide more targeted deep cleaning plans to ensure the cleaning process meets safety standards.
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