Outline steps for cleaning and sanitizing food-preparation utensils and equipment.

Outline should include following the FDA Food Code for each of the following steps:

• Precleaning: Food debris shall be scrapped over a waste disposal unit or garbage receptacle.
• Washing: Utensils and equipment shall be effectively washed to remove soils by using the manual or mechanical means necessary, such as the application of detergents, hot water, brushes, and high-pressure sprays.
• Rinsing: All abrasives and cleaning chemicals shall be removed.
• Sanitizing: Sanitizing chemicals shall be applied by immersion, manual swabbing, brushing, or pressure spraying methods.
• Air-drying: Utensils shall be air-dried after adequate draining.

Process/Skill Questions: 

Thinking

• How important is it that a small appliance be easy to clean?
• What factors determine the selection and purchase of small appliances and utensils for food preparation? Should ease of cleaning be a major factor? Why, or why not?

Communication

• How can others be taught to clean and maintain small appliances for food preparation?

Leadership

• What might prompt one to use a small appliance rather than a large piece of kitchen equipment that performs the same function?
• How can we help others understand the importance of cleaning and sanitizing food preparation utensils and equipment properly?

Management

• How can small appliances help manage meal preparation more efficiently?
• How can we ensure food preparation utensils are cleaned in a consistently thorough manner?

Teacher Resources:

• Food Regulations, Virginia Administrative Code Links to an external site.
• 2021 Virginia Food Regulation Update Information Sheet Links to an external site., VDH