Objective
To ensure all kitchen utensils and small tools are properly cleaned, sanitised, and stored to prevent cross-contamination, maintain food safety, and meet regulatory standards.
Step-by-Step Cleaning Process
Option 1: Manual Cleaning (3-Compartment Sink Method)
Step 1: Preparation
Wear gloves.
Scrape off excess food into bin.
Rinse utensils briefly with warm water.
Step 2: Wash
Fill Sink 1 with hot water + dishwashing detergent.
Scrub all surfaces with sponge/brush until visibly clean.
Pay special attention to:
Knife handles & blades
Whisk wires
Tongs & hinges
Can opener wheels
Step 3: Rinse
In Sink 2, use clean, hot water to rinse off all detergent.
Fully submerge and agitate the utensils.
Step 4: Sanitise
In Sink 3, use BS EN 1276-certified sanitiser as per label instructions.
Ensure full submersion for recommended contact time (e.g. 30 sec – 2 min).
Solution should be at correct concentration (test strips if required).
Step 5: Dry
Place utensils in clean, designated drying rack.
Air dry only — do not towel dry unless using clean single-use cloth.
Option 2: Commercial Dishwasher (If Available)
Scrape and rinse off food debris before loading.
Load utensils securely (cutlery handles down, spaced apart).
Use dishwasher-safe racks or holders.
Select approved foodservice cycle (e.g., 82°C rinse).
Once complete:
Allow to air dry in rack.
Do not stack or nest while wet.
Storage After Cleaning
Store utensils in clean, dry drawers or containers.
Do not store in plastic tubs with pooled water.
Store knives in racks/sheaths to avoid cross-contact.
Rotate oldest-to-newest (FIFO) if prepping sets in advance.