Tokyo Food Safety Information Center » Helpful Food Hygiene Information for Daily Life » No. 3 Sterilization and Washing » Cooking Utensils and Dishes ― Washing Basics ― Show
Cleaning (utensils and dishes)The important points for how to wash dishes and cooking utensils vary for different materials. Correct Method for Washing Chopping BoardsIf you use a dirty chopping board when cooking, bacterial contamination will spread from the chopping board to the food. When a chopping board is old, it will inevitably be damaged with knife marks. The procedure is as follows. Removing dirtApply detergent and rub well with a clean scrubbing brush to clean and remove oil stains and dirt that has got into the knife marks. RinsingRinse the detergent well with water or hot water. In particular, rinse until any slime is gone if you have used a cleanser. SterilizingSterilize with hot water or anti-bacterial bleach (sodium hypochlorite: follow the usage written on the label). DryingAllow to dry well (wipe with a clean cloth to dry quickly). Letting it dry in sunlight is ideal as the smell of bleach will disappear and the ultraviolet light also has a sterilizing effect, but care is required as large amounts of dust, rain and bird droppings will have the opposite effect. StorageAfter drying, store chopping boards in a dry place. Key to washing dishesWash immediatelyIf you put dirty dishes in a sink or washing up bowl and leave them for a long time, bacteria will multiply rapidly because there is dirt on
the dishes. Leave no dirt at allThe dirt on dishes that have not been properly washed is a source of nutrients for bacteria. Take measures to remove caked on dirt as well. Rinse carefullyRinse detergent off well. Correct dryingIt is difficult for bacteria to multiply when dishes are dry, so the key is to dry them completely. Storing dishesAfter drying dishes completely, store them in a cupboard with a door so that they do not become covered with dust. ▲Page top
Cleaning and sanitising Utensils, equipment and food contact surfaces must be kept in a clean and sanitary condition. Food businesses must ensure eating and drinking utensils and food contact surfaces of equipment:
Clean and sanitary premises that comply with the relevant requirements of the Australian New Zealand Food Standards Code can demonstrate to the appropriate enforcement agency that a food business is serious about producing high quality, safe and suitable food. Meeting relevant legislation requirements for cleaning and maintenance is not only important for compliance reasons; it is also beneficial for the success of a food business. Consumers are now increasingly aware of the requirements of food businesses and the processes needed to produce safe and suitable food. Not only will consumers question poor food handling and hygiene practices, they are also more likely to return to clean, well maintained premises. Refer to the Food Safety Standards (external site) of the Australia New Zealand Food Standards Code, specifically:
The accompanying Safe Food Australia – A Guide to the Food Safety Standards (external site) should also be read. Appendix 4 of the guide provides detailed and descriptive guidance on methods of cleaning and sanitising for food businesses. Cleaning Standard 3.1.1 of the Code defines clean as meaning clean to touch and free of extraneous visible matter and objectionable odour. Standard 3.2.2 of the Code outlines cleanliness as meaning there is no accumulation of:
Cleaning and sanitising (disinfecting) are usually 2 separate processes. Effective cleaning must occur before sanitising, as sanitisers may not work as well if the food contact surface or utensil has not had all visible contamination removed. Cleaning is often achieved with detergent, water and agitation, with the visible dirt and detergent then rinsed and removed with clean water. Detergents are chemicals that remove dirt and grease, however detergents do not kill bacteria and other microorganisms. Microorganisms may be removed during the cleaning process, however cleaning is not intended to destroy microorganisms, sanitising is required for this purpose. Sanitising The term sanitary in the Code refers to the state of a food contact surface or utensil where it does not contain microorganisms at a level that would permit the transmission of infectious disease or compromise food safety. Sanitisers are substances capable of destroying microorganisms including those bacteria that cause food poisoning and other diseases. When used properly, they can reduce surface contamination by bacteria to a safe level. It is important to read and follow the directions on sanitisers carefully. Sanitising is usually achieved using heat and water, or chemicals, or a combination of both methods. An effective alternative to chemical sanitisers is hot water used at (75°C or hotter) to soak items for 2 minutes or more. Points to remember about sanitisingFor effective and safe use of a sanitiser, follow the manufacturer's instructions provided on the label.
Effective cleaning and sanitisting All items that come into contact with food must be effectively cleaned and sanitised. This is a 4 step process that removes food waste, dirt, grease and destroys food-borne disease pathogens. The Code does not specify which procedures must be used to ensure the premises and equipment are kept in a clean and sanitary condition. Food businesses may use a combination of procedures and methods to meet Code’s requirements. Step 1 – Preparation
Step 2 – Cleaning
Step 3 – Sanitising (bacteria killing stage)
Step 4 – Air drying
Cost effective cleaning Cleaning takes time and costs money. With planning, well designed and organised food businesses can reduce the time required for thorough cleaning.
Last reviewed: 11-11-2020 Produced by Environmental Health Directorate Related links
What are 2 personal hygiene procedures you follow when working in the kitchen?wash and dry your hands thoroughly before handling food, and wash and dry them again frequently during work. dry your hands with a clean towel, disposable paper towel or under an air dryer. never smoke, chew gum, spit, change a baby's nappy or eat in a food handling or food storage area.
How do you maintain cleanliness and sanitation in dishes and utensils?Dishes and cooking utensils
Wash dishes, pots, pans and utensils and detached parts in hot, soapy water. Use a brush, if necessary. Rinse in clear water after washing. Place items in a wire basket or other container and immerse them in a sanitizing solution.
What are the 5 hygienic practices in the kitchen?Food and Kitchen Hygiene. Clean – keep yourself and work areas clean.. Separate – keep raw meat and other raw animal products away from other foods.. Cook – always properly cook and prepare foods.. Chill – store foods appropriately both before and after cooking.. What are the steps to clean utensils?Cooking utensils and dishes ― cleaning basics ―. Removing dirt. Apply detergent and rub well with a clean scrubbing brush to clean and remove oil stains and dirt that has got into the knife marks.. Rinsing. ... . Sterilizing. ... . Drying. ... . Storage. ... . Wash immediately. ... . Leave no dirt at all. ... . Rinse carefully.. |