How to kitchen clean

tl;dr: follow your local health code for restaurants accordingly.

A quick medicine lesson.

Do not let food touch wood. If you do, you are asking for microbes to proliferate. Wrap food inside plastic or paper when placed inside a wooden cupboard.

Do not let food touch silicate. Even though silicate has medicinal use inside TCM’s framework, do not let it touch food.

Here’s my list of food-safe materials:

• china (porcelain)
• steel
• clean air
• clean water
• your hands, washed

In case you cannot get your hands on china or steel silverware, the following materials are semi-food-safe:

• concrete
• food-grade plastic

Here is my list of food-safe cleaning agents:

• dry air (if you cannot let stuff dry in time, you are majorly fucked)
• clean water
• your hands, washed
• baking soda
• ethanol
• a bunch of steel coil / “steel wool”

Do not use cloth to clean! How you do clean the cloth afterwards?

I do not recommend inedible cleaning agents, since humans have a tendency to eat them¹.

This is all I have to say for now. Bye bye!