Kitchen Cleanliness

Use Lizol to keep your Kitchen germ free and Clean.

For complete Disinfection : 
Light soiled areas should be cleaned with Lizol mixed with water.
Heavy soiled areas should be cleaned with Lizol without any dilution.

Safe Cooking

Food Handling:

The main sources of germs in our homes are people, pets, food and water. It is important to wash your hands properly before handling or preparing any Food, and immediately after handling raw food such as uncooked meat (especially poultry), fish, eggs and unwashed vegetables. You should also make sure that all your food preparation surfaces are hygienically clean before use and decontaminate them after contact with raw food.

  • Regularly disinfect any area that is often touched with hands, such as the fridge door, handles, faucets and doorknobs. Use a trash can with a lid. Clean and disinfect it regularly.
  • Avoid contact between raw foods and cooked foods and use separate cutting boards for them.
  • Remove food debris from tables and high chairs, and then disinfect them before meals.
  • Change hand towels and tea cloths regularly.
  • Do not use tea towels to dry your hands.
  • Never allow pets or other animals onto kitchen surfaces or near your food.

Food Safety

Because you cannot see, taste or smell germs, correct food storage and preparation procedures are necessary to keep food safe. Raw foods naturally harbor germs. Cooking food destroys germs or reduces them to a level where they pose no risk, but you need to ensure that the food reaches at least 80°C. Cooking cannot destroy some toxins that may have built up in the food (e.g., during inappropriate storage) so it is important to take care at every step.

  • Check use-by dates and avoid buying damaged food or packages. Discard any food that is out of date, obviously contaminated or has perished (e.g. moldy fruit and bread, rancid milk).
  • Keep foods cool between shop and home and make sure you re-chill frozen or chilled foods as soon as possible. Do not refreeze food once it has defrosted.
  • Eat cooked foods immediately or cool them and refrigerate them within an hour. Do not reheat foods more than once.
  • Do not sneeze or cough near food and avoid preparing food for others if you are ill. Keep cuts and sores on hands covered while preparing food.
  • Do not drink non-pasteurized milk.

Chilling and Freezing

Chilling food slows the growth of any germs on or in the Food, while freezing prevents the growth of germs. However, chilling and freezing do not kill germs. Once the temperature rises again, the germs can quickly multiply.

  • To stop the temperature rising, allow hot foods to cool to room temperature before putting them in the fridge and avoid leaving the door open long.
  • Prevent cross-contamination by storing washed salad items in the salad compartment, cooked and ready-to-eat food at the top and uncooked meats covered at the bottom.
  • Regularly clean your fridge and freezer, inside and out including door seals and handles with a suitable disinfectant (check the manufacturer's advice first). Follow the manufacturer's advice on cleaning.

Kitchen Appliances

You need to clean all your kitchen appliances (e.g. ovens, grills, microwaves, dishwashers) regularly to prevent growth of germs and molds and reduce the risk of cross-contamination.

  • Always follow the manufacturer's instructions for cleaning and maintaining kitchen appliances and equipment.
  • Remove any food debris from appliances (including toasters and dishwashers) regularly.
  • If appropriate, clean the surfaces of the appliance with hot water and detergent.
  • Clean the outside of appliances such as dishwashers and microwaves, including door seals with an appropriate disinfectant.
  • Pay particular attention to disinfecting the parts that are frequently touched with the hands (i.e. handles and controls).
  • Regularly clean the inside of microwaves with a suitable disinfectant.


Some foods do not need to be chilled or frozen (e.g., sugar, flour). They can be stored safely in a clean, dry cupboard. All food does eventually decay so make sure you follow any storage instructions and check its freshness before use.

  • Follow storage instructions carefully. Once opened, some foods need to go into the refrigerator.
  • Keep food in air-tight containers to prevent germs and pests from getting into food.
  • Put new supplies at the back and bring older items to the front of the cupboard to remind you to use them first.
  • Clean up spilled food right away.
  • Regularly remove food debris from your cupboards and clean surfaces thoroughly.

Use Lizol around the Kitchen for complete protection from germs. 

Did You Know

Salmonella can survive freezing and can survive on dry surfaces for at least 24 hours.

Did You Know

The kitchen and bathroom are areas of the home where people can more easily pick up germs.

Did You Know

They gobble up nutrients and energy, and can produce toxins (say: tak-sinz), which are like poisons.

Did You Know

Busy kitchen are also popular centers for activity for germs and bacteria, including disease-causing Salmonella and E.coli.

Did You Know

Some germs can live on dry surfaces (such as toys) for several hours and moist surfaces (like bathroom sinks) for up to three days.

Did You Know

The average kitchen dishcloth can contain 4 billion living germs.

Did You Know

Germs target these Ten Kitchen Hotspots: Countertops, Handles, Trash Cans,Cabinets & Cabinet, Handles, Sinks & Faucets, Cutting Boards, Refrigerator, Small Appliances, Telephone, Light Switches.

Did You Know

There is a good chance that every time you or your child has had a stomach-ache or diarrhea, food poisoning bacteria like Salmonella and E.coli were probably the reason.

Did You Know

It is very important for your family’s health to regularly disinfect any area that is often touched by hands and surfaces that come in contact with meat, poultry and fish.

Did You Know
More germs can be found on light switches, door handles, the kitchen chopping board and other frequently touched surfaces than on a toilet seat.
Did You Know

Germs are found all over the world, in all kinds of places. There are four major types of germs: bacteria, viruses, fungi, and protozoa. They can invade plants, animals, and people, and sometimes they make us sick.