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Best Practices for Cleaning and Sanitising Catering Equipment in the UK

Best Practices for Cleaning and Sanitising Catering Equipment in the UK

Have you been looking to ensure that your catering industry business’s equipment is finished to the highest possible standard? In many cases, it’s not easy to ascertain the most effective solutions to help clean and sanitise your catering equipment, but this shouldn’t have to be an impossible task – and, with this thought in mind, our experts have summarised some of the key things you should know about cleaning and sanitising your catering equipment in the UK as follows to help.

Best Practices for Cleaning and Sanitising Catering Equipment in the UK

Ensuring you’ve cleaned everything thoroughly is hugely important regarding your catering industry equipment. With this in mind, a few simple steps can make a world of difference.

Clean ASAP After Use

One of the most vital factors to keep in mind is cleaning your equipment regularly – notably, as soon as you possibly can after using it. Leaving the equipment longer between cleaning can be a major problem, as this allows more bacteria and pathogens to build up – and, in turn, this can need much more intensive cleaning.

Always Clean Between Uses

In addition to cleaning your equipment as often as possible, cleaning in between uses is also highly important to ensure that cross-contamination doesn’t occur between one batch and the next. Ensuring that cleaning routines allow time for this can make a significant difference in product quality and consistency going forward.

Use Disinfectants as Necessary

In most cases, washing with soap will be enough to achieve a good clean. However, this won’t be the case in a handful of scenarios – and if you need a deeper clean, disinfectants can be hugely helpful. However, make sure you use a food-safe disinfectant, and always check that residues are fully washed away before going any further.

Handle Equipment with Clean Hands

As a final, but no less crucial, tip, always ensure that you and your staff handle equipment with clean hands. Regularly washing your hands helps prevent the spread of contaminants and pathogens from one surface to another, helping increase your business’s compliance with health and safety regulations. Handling the equipment with clean hands may also reduce wear and tear or damage to the appliance, thereby extending the appliance’s life and reducing chances of issues arising.

Final Thoughts

If you have been looking to invest in top-quality catering equipment, you’ll still need to clean and sanitise it regularly to keep it working at its best. With this thought in mind, today, we’ve outlined some of the key things you should know to help inform your decision regarding the best practices for cleaning and sanitising equipment; hopefully, this will allow you to optimise your own cleaning routines.

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