Best practices and policies: U.S. version
Utensils are key tools and it's important to know how to store and handle them to avoid foodborne illness.
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Utensils are important tools in busy kitchens and foodservice environments. Knowing how to properly use, store, and handle utensils so that they do not contribute to foodborne illness and contamination concerns is extremely important. This document outlines important points about in-use utensils that all staff members should know.
There are several effective ways to hold utensils that are being used regularly during food prep and service that will prevent them becoming a potential source of foodborne illness bacteria:
Utensils must be properly cleaned and sanitized whenever there is a risk of cross-contamination (i.e., moving from handling raw to cooked foods) or the maximum time is reached.
In between uses a cloth that is stored in sanitizer can be used to remove excess build-up. This does not replace proper cleaning and sanitizing which requires the four steps of wash, rinse, sanitize, and air-dry.
Here are some key tips to help you manage your in-use utensils.
COLOR CODING
HANDLES
STORING IN FOOD
GOOD CONDITION