Proper cleaning and sanitisation of food handling equipment are critical to maintaining food safety and hygiene. But where exactly should you wash this equipment, and why is choosing the right location important? In this blog, we’ll break down best practices and key guidelines for washing food handling equipment to ensure compliance with UK food safety regulations.
Why Proper Washing Facilities Matter
Food handling equipment, such as knives, cutting boards, utensils, and food containers, can quickly become a breeding ground for bacteria if not cleaned correctly. Washing these items in designated areas is essential to:
- Prevent cross-contamination
- Comply with food hygiene regulations
- Ensure the health and safety of staff and customers
Legal Requirements for Washing Equipment
The Food Hygiene (England) Regulations 2006 and equivalent regulations in Scotland, Wales, and Northern Ireland mandate that food businesses provide adequate facilities for cleaning, disinfecting, and storing equipment. According to these laws, washing food handling equipment should only occur in:
- Designated Washing Areas: Separate sinks or dishwashers specifically for food-related items.
- Facilities with Hot and Cold Water: To effectively clean and disinfect equipment.
- Non-Food Preparation Areas: To prevent dirty items being washed from contaminating ready to eat foods.
Where Should You Wash Food Handling Equipment?
1. Dedicated Sinks
Use sinks specifically designated for washing equipment. Avoid using sinks meant for handwashing, raw food, or waste disposal, as this can lead to cross-contamination. Additionally, ensure the sink is deep enough to accommodate large items such as pots or trays to facilitate proper cleaning.
2. Commercial Dishwashers
Use dishwashers with high-temperature settings to sanitise equipment effectively. Ensure they are regularly serviced and maintained for optimal performance to keep them functioning efficiently. Additionally, only load food handling equipment into dishwashers to prevent contamination from non-food items.
3. Separate Areas for Specific Items
Designate areas for washing utensils, cutting boards, and other small items. Avoid mixing equipment used for raw food with equipment used for ready-to-eat items, as this prevents cross-contamination and ensures food safety compliance.
Steps for Proper Washing
- Pre-Clean: Remove any visible food debris by scraping or rinsing.
- Wash: Use warm water and detergent to remove grease and grime.
- Rinse: Rinse thoroughly with clean water to remove detergent.
- Sanitise: Use a food-safe sanitiser to kill bacteria.
- Dry: Air-dry equipment on clean racks or use disposable paper towels.
Things to Avoid
- Washing in Food Prep Areas
- Using Bathrooms for washing food or food equipment
- Skipping food-safe antibacterial cleaner
Maintaining Your Washing Facilities
As part of ongoing hygiene, you should ensure sinks, dishwashers, and washing stations are cleaned and sanitised daily. Check for leaks, blockages, or damage to equipment every few months to ensure cleaning equipment remains in good working order. In addition, it’s important to keep detergent, sanitisers, and disposable drying materials stocked so that you don’t run out
Final Thoughts
Washing food handling equipment in the right place is not just a legal requirement; it’s a vital practice for ensuring food safety and hygiene. By using designated washing areas and following proper cleaning protocols, you can minimise the risk of contamination and protect your customers, staff, and business reputation.
Explore our accredited food hygiene courses at Essential Food Hygiene to learn more about maintaining high standards of cleanliness and compliance in your food business. Our courses are low cost and compliant with UK and EU law.