Cleaning and sanitizing utensils by hand is crucial to maintain proper hygiene and prevent the spread of germs and bacteria. The correct order of steps for cleaning and sanitizing utensils is as follows:
Pre-scraping or pre-rinsing: Before washing the utensils, remove any leftover food particles or debris by scraping or rinsing them off into a trash bin or compost bin.
Washing: Use hot, soapy water and a sponge or scrub brush to thoroughly wash the utensils. Pay attention to all surfaces, including handles and crevices where food particles can accumulate. Make sure to clean one utensil at a time to ensure proper cleaning.
Rinsing: After washing, rinse the utensils under running water to remove the soap and any remaining debris.
Sanitizing: Sanitizing is essential to kill any remaining bacteria or germs. There are a few options for sanitizing:
- Hot water immersion: Submerge the utensils in clean, hot water at a temperature of at least 171°F (77°C) for at least 30 seconds. This method is suitable for most utensils that can withstand high temperatures.
- Chemical sanitizing: Use a sanitizing solution made by mixing water and an approved sanitizing agent, following the manufacturer's instructions for the appropriate concentration and contact time. Common sanitizing agents include chlorine bleach and quaternary ammonium compounds. Remember to wear gloves when handling chemical sanitizers.
- Boiling: For heat-resistant utensils, you can boil them in water for at least one minute to achieve sanitization.
Air drying: After sanitizing, allow the utensils to air dry completely. Avoid using a towel to dry them, as towels may harbor bacteria and can contaminate the cleaned utensils.
Storage: Store the sanitized utensils in a clean and dry location, ideally in a way that prevents them from touching surfaces that might reintroduce contamination.
Regular and proper cleaning and sanitizing of utensils will help ensure that they are safe to use and will minimize the risk of foodborne illnesses.