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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