A clean kitchen also calls for sanitizing work surfaces and cutting boards, laundering dish cloths and towels frequently, cleaning dishes and utensils thoroughly, and soaking sponges in a mild bleach solution between uses. Plan ahead before you load up at the grocery store so you will be sure to have adequate storage space in the refrigerator and freezer for all perishable items. This may be a good time to clean out and throw away any food that is past its prime, for the sake of both space and safety. 40 Fahrenheit or less in the refrigerator and 0 Fahrenheit or less in the freezer. Keep a thermometer in each area and remember to check it often.
Storage is also important after the meal or party.
When refrigerating leftovers, cool them as quickly as possible to reduce the risk of bacterial growth. Large quantities should be divided into smaller portions and stored in several small or shallow containers. Cook it correctly. Meat, poultry, fish, egg dishes and casseroles should be cooked thoroughly in one operation. Do not cook for only part of the correct amount of time and plan to complete the cooking process later.