The basic steps for cleaning food equipment and utensils effectively are:
- Pre-clean: Remove food scraps and other debris by scraping, wiping, or rinsing with water to get rid of loose dirt before washing.
- Wash: Use hot water mixed with detergent to remove grease, stains, and food residue thoroughly. Soaking items with stubborn residue beforehand can help.
- Rinse: Rinse off all detergent and loosened debris using clean running water.
- Sanitise: Apply a suitable sanitiser to kill remaining bacteria and pathogens on surfaces. Follow the manufacturer’s instructions for safe and effective use.
- Dry: Allow the equipment and utensils to air dry naturally or use single-use towels to avoid recontamination.
This sequence ensures cleaning first removes dirt and grease, then sanitising kills harmful microorganisms, with drying preventing new contamination. The "clean as you go" approach, cleaning and sanitising regularly during food handling, helps maintain hygiene.
