Answer:
Despite the amount of soap and cleaning agents used on cleaning tools, they still need to be cleaned on their own and properly taken care of to ensure food safety and quality. Even if it seems like a brush that stays inside a soapy bucket all day should be clean, contaminants and microbes can still build up without the right maintenance.
Proper cleaning and maintenance begins with employee training and supervision and should be considered a significant part of the facility’s overall hygiene and sanitation plan.
The cleaning regime of different tools is influenced by their purpose or use. Different cleaning routines should be established for food contact and non-food contact tools. For example, a broom used in a low-risk environment probably won’t be cleaned after every use. However, a tank brush that’s used for cleaning the interior of a batch tank should be cleaned and sanitized before and after each use. To avoid cross-contamination, tools used on food contact surfaces must be easily identifiable and kept separate from those used on non-food contact surfaces. Color coding is often a simple solution for achieving this level of intended segregation.
To ensure tools have a longer utility and lifespan, they must be properly cared for. Cleaning your tools should be approached in the same manner that you clean any other equipment or surface in your facility.
Explanation:
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