Despite the amount of soap and cleaning agents used on cleaning tools, they still need to be cleaned on their own and properly taken care of to ensure food safety and quality. Even if it seems like a brush that stays inside a soapy bucket all day should be clean, contaminants and microbes can still build up without the right maintenance.
Proper cleaning and maintenance begins with employee training and supervision and should be considered a significant part of the facility’s overall hygiene and sanitation plan.