E Z Peaces wrote:
Smitty Two wrote:
In article ,
E Z Peaces wrote:

There's something cheaper, milder to work with, and more effective:
equal parts bleach and baking soda in water. You mix a little when
you need it because its shelf life is in hours.

A good thing to know. What's the water percentage?

It depends on the use. If I have ziplock freezer bags that are
perfectly good except that they have contained food, I use a tablespoon
of bleach and a tablespoon of baking soda in a gallon of water in a tub
in the sink. It's easy on the hands, does a better job than dishwashing
detergent, and rinses off easily.

To clean and disinfect a cutting board, I don't use water. I put the
board in the sink and put on a teaspoon of baking soda. I spread it a
little so it will catch a teaspoon of bleach when I put it on. I use an
old toothbrush to spread the mixture on the board. After a minute or
two I rinse.

To clean cutting board, I use 3M scrubber as I wash dishes, quickly with
hot water and Dawn. Rinse quickly with cool water, drain dry or wipe.
Not wet long enough to be bothered by the water. I am especially
careful to scrub hard if I have cut meat on the board.