While not every one of us will have the joy of being a student in our lifetimes, many more of us will have to work in an office or in a work premises with other people – as a team of some sort. Certain rules still apply when thinking about cleanliness for the kitchen area of that work premises, so it is important to think about these when working with your colleagues.
Microwave, Kettle, Toaster, Fridge
They all need to be cleaned! Even if the crumb tray is cleared out and wiped down every few weeks, it is better than letting it build up and become some sort of hazard. Likewise with the microwave and the fridge; each one will need to be regularly cleaned unless there is a paid cleaner for your office.
The kettle is less of a priority, but it is a good idea to boil it with a bit of vinegar every now and then to prevent the build-up of lime scale.
Knobs, handles, and surfaces are all hotspots for germs. Try to use disinfectant wipes or at least a hot cloth every now and then. Some workplaces will have stainless steel worktops and these are easily wiped down to ensure that they stay clean.
Being aware of the cleanliness of your kitchen is essential, whether it is at home or at work. Germs never slow down!