Cleaning and Sanitizing the Kitchen: Using Inexpensive Household Food-Safe Products (FCS8OH2010/FY1280)

Figure 1.  Products that meet the criteria for the EPA’s Design for the Environment program will come with this label. Consumers can protect themselves by preventing the spread of germs by both cleaning and sanitizing surfaces where food is prepared. This 3-page fact sheet provides instructions for sanitizing with bleach, vinegar, or hydrogen peroxide; and how to purchase “green” sanitizing products. Written by Janet Buffer, Lydia Medeiros, Mary Schroeder, Patricia Kendall, Jeff LeJeune, and John Sofos; adapted by Amy Simonne for use in Florida with permission, and published by the UF Department of Family Youth and Community Sciences, February 2012.