Cleaning equipment in a kitchen area helps to keep food protected from contamination.
Moveable equipment
Moveable equipment is recommended as they can be moved around and this helps to facilitate cleaning.
Smooth surfaces
Food equipment and utensils should ideally be made of smooth, non-absorbent materials that are free from small holes or spaces where minute amounts of food could become trapped.
Dismantling equipment to clean it
Cooking equipment should be are systematically dismantled, decarbonised, degreased, and descaled. This not only keeps it clean but also helps to increase its efficiency, keep it in safe working order and reduce the potential of fires starting.
Be sure appliances are unplugged before touching sharp edges on blenders, can openers or mixers, etc.
Quality counts in a kitchen so be sure to stock it with sturdy, reliable and quality equipment.
Warning signs
Dangerous kitchen machinery and equipment should have warning signs displayed near to them, and you should already follow the manufacturer’s instructions when cleaning them.
Typical kitchen equipment that needs to be regularly cleaned
- Aprons
- Baking dishes
- Blenders
- Can openers
- Cheese graters
- Cutting boards
- Chefs knife
- Gloves
- Kitchen sears
- Kitchen towels
- Measuring bows
- Measuring spoons
- Microwaves
- Mixing bowls
- Oven mitts
- Paring knife
- Pots and pans
- Saucepans
- Salad spinners
- Serrated knifes
- Steamers
- Tongs
- Vegetable peelers
- Whisks
Damaged equipment
Always be on the look out for damaged equipment with loose parts, These can lead to the physical contamination of food, harbour bacteria and result in injured staff. Examples of damaged equipment include broken chopping boards, loose wall or floor tiles, broken fridge handles and oil leaking from machinery.
Related links
Food hygiene course online