Proper Utensil Storage
swaroop thoppil
According to the 2005 FDA food code, there are 4 acceptable methods to store “in-use” utensils for ready to eat food items such as at the sandwich and salad prep stations.
1. Wipe clean with sanitizer and store on a clean and dry location.
2. Keep utensils in a dipper well with a continuous flow of water to flush out particles.
3. Keep utensils in water that is at least 60 Degree Celcius
4. Keep the utensils in the food product during proper cold holding and hot holding, as long as the handles are outside the food container. Ice water is not an approved method of storing in-use utensils because it will not prevent the potential growth of bacteria, un-like hot holding at 60 Degree Celcius.
May I know whether you guys follow any other methods to Store utensils? Thanks.
Food Safety Manager
(An ISO 22000:2005 Certified Company)
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swaroop thoppil
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Bobby Krishna
Just clean it properly, disinfect it and fitness dry completely. knives can be then stored in UV cabinets.
Hot water works well too!
Cutting boards can be easily run through the dishwasher
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swaroop thoppil
MHRS, Dubai Marriott Harbour Hygiene Supervisor
For chopping board you can sanitized and can keep in stand to dry. It is not necessary to dip in chlorine solution.
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Nida Rizvi
Dear Swaroop,
For chopping board specially I think the better is to have clean, disinfect and keep dry, when not in use.
Regards,
Nida Rizvi
Food Safety Manager
15th Floor | Park Place | Sheikh Zayed Road | P.O. Box 31309 | Dubai | UAE
M: +971 (0)56 370 7987 | F: +971 4 3296500
E: nida....@ginzarestaurants.com| W: www.ginzarestaurants.com
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swaroop thoppil
Sajayps Ps
swaroop thoppil
Can we use the Diversy - SUMA D4.8 chemical to clean the Cutting board?Regards,Sajay ps
HSEQ Officer
On Tuesday, June 2, 2015 at 7:16:14 PM UTC+4, swaroop wrote:
Dear All,
According to the 2005 FDA food code, there are 4 acceptable methods to store “in-use” utensils for ready to eat food items such as at the sandwich and salad prep stations.
1. Wipe clean with sanitizer and store on a clean and dry location.
2. Keep utensils in a dipper well with a continuous flow of water to flush out particles.
3. Keep utensils in water that is at least 60 Degree Celcius
4. Keep the utensils in the food product during proper cold holding and hot holding, as long as the handles are outside the food container. Ice water is not an approved method of storing in-use utensils because it will not prevent the potential growth of bacteria, un-like hot holding at 60 Degree Celcius.
May I know whether you guys follow any other methods to Store utensils? Thanks.
--
Best Regards,Swaroop Thoppil
Food Safety Manager
Crompton Catering & Support Services Co. W.L.L
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Zulfiqar Ali
True, it's good practice to clean_disinfect_store dry but what could be the disadvantage on keep dip in chlorine solution.
Zulfiqar Ali
HSEQ-F Vision
MENA
Professor Eunice Taylor
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Rita Abou Obeid
True, it's good practice to clean_disinfect_store dry but what could be the disadvantage on keep dip in chlorine solution.
Zulfiqar Ali
HSEQ-F Vision
MENA
On Jun 4, 2015 11:16 AM, "swaroop thoppil" <swa...@cromptoncaters.com> wrote:
Dear All,Thank you Nida and Tanzeela for your valuable comments. I don't understand why still External Auditors want us to keep it dipped in chlorine solution when we have the right method 'Clean + Sanitize + Store it Dry". Thanks dear friends. Have a good day ahead. TC
On Wed, Jun 3, 2015 at 12:03 PM, Nida Rizvi <nida....@ginzarestaurants.com> wrote:
Dear Swaroop,
For chopping board specially I think the better is to have clean, disinfect and keep dry, when not in use.
Regards,
Nida Rizvi
Food Safety Manager
15th Floor | Park Place | Sheikh Zayed Road | P.O. Box 31309 | Dubai | UAE
M: +971 (0)56 370 7987 | F: +971 4 3296500
E: nida....@ginzarestaurants.com| W: www.ginzarestaurants.com
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