Recommended Procedures

Recommended procedures for equipment cleaning include:

• Disassembly
• Removal of residues
• Cleaning with detergent and water
• Thorough rinsing
• Sanitising with approved agents
• Air drying
• Reassembly after each use to prevent cross-contamination

Equipment should be disassembled:

• Following manufacturer guidelines
• Cleaning each part separately with appropriate agents
• Rinsing, sanitising
• Air drying
• Reassembly to maintain hygiene standards

Measures include ensuring equipment is dry before storage, storing in clean, dry, well-ventilated areas, using covers or packaging for protection, and regularly inspecting for damage or contamination.

Designated storage areas separate equipment from food prep areas, reducing contamination risk. Proper storage maintains integrity, prevents damage, and reduces bacterial growth.

Regular inspection detects wear, damage, or malfunction early for timely repairs. Maintenance like lubrication and cleaning prolongs lifespan, ensures performance, and minimises contamination risks in food service operations.