In these economically tough times, being frugal is in. So I recommend using a system that lets you move your cleaning items "down" to dirtier jobs. Anything being used near food in the kitchen should look "new". Sponges and dish cloths can be disinfected in the microwave by wetting them and microwaving for 3-5 minutes. This keeps them sanitized. When they start to look gray or worn in any way - they should be "moved down" to cleaning counters. This can be done by cutting off one corner. Then everyone knows that this item should not be used near food or dishes. You can keep cutting off corners and the items get "demoted" to dirtier jobs. This system is used on boats to stop cross contamination. If it works with a crew on a sail boat, it can surely work for your kitchen crew!
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