Daily
- Counters, sink, stove splatter.
- Dishes and food scraps.
- High-touch handles if cooking raw meat.
Kitchen
Kitchen Cleaning Routine
A practical routine for food surfaces, grease zones, appliances, cutting boards, the sink, and the fridge.
Clean as you goFood-safe surfacesDry the sinkWeekly reset
Schedule
Daily, Weekly, Monthly
Weekly
- Microwave, fridge handles, backsplash.
- Trash can lid and cabinet pulls.
- Floor, appliance fronts, dish rack.
Monthly
- Oven spot-clean or self-clean prep.
- Fridge shelf wipe-down and expired food.
- Range hood filter and crumbs under appliances.
Main zones
Counters, Stove, Boards, and Sink
| Area | Use | Method | Watch out |
|---|---|---|---|
| Counters | Dish soap and water or surface-safe cleaner. | Clear crumbs first, wipe, then dry. | Vinegar can damage natural stone. |
| Stove | Degreaser or dish soap for fresh grease. | Let cleaner sit briefly, wipe with non-scratch pad. | Do not flood knobs or igniters. |
| Cutting boards | Hot soapy water after each use. | Scrub both sides, rinse, dry upright. | Wood boards should not soak or go in dishwasher. |
| Sink | Dish soap, soft scrub, or stainless cleaner. | Scrub basin, drain edge, faucet base, and dry. | Avoid bleach on some metals unless label allows. |
Appliances
Oven, Microwave, and Fridge
Microwave
Heat a bowl of water for steam, let sit briefly, then wipe ceiling, walls, turntable, and door seals.
Oven
Wipe spills once cool. For deep cleaning, remove racks and follow the oven manual before using self-clean.
Fridge
Wipe spills immediately, check leftovers weekly, and clean shelves with warm soapy water.
Food safety
Raw Meat and Ready-to-Eat Foods
After raw meat
Wash hands, board, knife, counter, faucet handle, and any touched containers. Clean first, then disinfect if needed.
Keep boards separate
Use one board for raw meat and another for produce or bread, or wash thoroughly between tasks.