James Silverton wrote:
>
> George wrote on Fri, 24 Sep 2010 14:15:59 -0500:
>
> > On 9/24/2010 1:29 PM, Dimitri wrote:
> >> I heard most homes would FAIL the sanitation standards set
> >> for restaurants.
> >>
> >> The reason - household sponges.
> >>
> >> I regularly zap mine in the nuker to bring any liquid to a
> >> boil and to sanitize.
>
> >Never use them, use wash cloths and replace them twice a day with clean
> >ones. They go into the wash, get some bleach in with them and there you
> >are.
>
> It is much easier to put the kitchen sponge into the covered compartment
> of the dishwasher when I remember or sense a smell. This does certainly
> remove odors. I don't care to collect a week's worth of smelly rags and,
> in any case, I very seldom use bleach since my bath towels are colored.
>


Our kitchen goods, such as dish cloths, table mats, tea towels etc are
washed as a separate load, with oxygen bleach. The dish cloths are also
bleached with chlorine bleach. The used cloths, towels etc awaiting
laundering are hung to dry on a line in the utility room so they don't
sit around wet until washed.