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Use food-safe kitchen cleaners or disinfecting wipes labeled for kitchen surfaces to ensure food prep areas are sanitized.

Wash with hot, soapy water, then sanitize with a mild bleach solution or white vinegar. Dry thoroughly to prevent warping.

Use a non-abrasive scrubbing pad with dish soap or a paste of baking soda and water. For burnt-on food, soak in warm soapy water before scrubbing.

Use soft sponges and mild dish soap. Avoid abrasive pads or cleaners which can damage the nonstick coating.

Soak in warm soapy water and use a soft sponge. For tough stains, a paste of baking soda and water works well.

Use separate cleaning cloths and cutting boards for raw proteins and ready-to-eat foods, and clean all surfaces and utensils immediately after use.

Keep cleaning products in a separate, secure area, away from food and out of reach of children.

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Yes, vinegar and baking soda are effective for cleaning most utensils, but avoid using them on cast iron or aluminum as they may damage the surface.

Yes, use stainless steel cleaners or a mixture of water and mild dish soap to clean and polish appliances without leaving streaks.

You can use diluted bleach solutions to disinfect non-porous surfaces and equipment, but always rinse thoroughly with water before use.

Yes, products labeled all-natural or food-safe, such as those with vinegar, lemon, or baking soda, can be safely used on food surfaces.

Disinfect your kitchen sponge daily and replace it every 1-2 weeks to prevent bacterial buildup.

Use microwave-safe cleaning sprays, a mix of vinegar and water, or oven cleaners as directed for food contact safety.

Antibacterial products are effective for high-touch surfaces, but routine kitchen cleaning with soap and water is often sufficient.

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