Ways of Keeping the Kitchen & the Laboratory Clean

Kitchens and laboratories both need to be sterile and safe from contamination.

The kitchen and the laboratory are both used to create concoctions that rely on the combination of specific ingredients, either to result in a certain taste or other chemical reaction. Because ingredients must be measured exactly and be uncontaminated, several methods exist to keep both the science laboratory and the kitchen clean.

Work Areas

Of course work areas in either a kitchen or laboratory tend to get dirtiest because these are the places where most ingredients are mixed. Although this area should be as sterile as possible, the work area in a kitchen should not be cleaned with anything that could be poisonous if it comes into contact with food. Also, the work area in a laboratory should not be cleaned or disinfected with any chemicals that could create a violent reaction. Chlorine, for example, is not a good cleaning agent for laboratories that handle pure sodium. When cleaning work areas, rely on soft soap, such as dish soap or other diluted cleaners like window cleaner or all-purpose kitchen cleaner. Use a sponge or paper towel to avoid damage done by harder brushes or steel pads as well as the lingering dirt from a wash rag.

Stoves and Burners

Stoves, burners and ovens are more difficult to clean because food or ingredients are cooked, and sometimes burned, into the surface. Although not polluting a cooking stove or oven with possibly poisonous agents such as pure bleach is important, ovens and stoves that are metal often require more industrial solutions than work areas. Clean a metal stove with a steel brush or pad to remove hardened food particles or laboratory materials. To remove unsightly marks, rely on spray cleaners such as Ajax or Easy Off oven cleaners. These cleaners do not contain phosphates and will not poison food or create a breathing hazard when the oven or stove is activated.

Floors and Walls

The floors of a kitchen or lab handle the spills and foot traffic while the walls can be repositories of grease, spills and even mildew. These parts of the work zone are actually the first defense against outside contaminations and should be cleaned with an antibacterial and degreasing agent. Use a non-butyl degreasing agent which is nonflammable. Bleach may also be used on the floor in a heavily diluted form but must be properly ventilated afterward. Wear proper safety equipment when using degreasing agent or bleach, and allow proper ventilation time before resuming cooking or laboratory activities.

Prevention

Of course, an ounce of prevention equals a pound of cure, especially in the lab and the kitchen. Keeping hands clean and unauthorized personnel out of these areas ensures that the only mess comes from the chemicals and ingredients being used in the work area. Additionally, keeping these areas free of pets and occasionally spraying for insects help to stem possible infestations.

References

• Lab Safety: Cleaning Procedure
• How To Clean Stuff: Kitchen Cleaning