What must be done to kitchen equipment that comes into contact with raw meat?

Kitchen equipment that has come into contact with raw meat must be cleaned and sanitized to eliminate the risk of cross-contamination and foodborne illnesses. Raw meat can carry harmful bacteria, such as Salmonella and E. coli, which can contaminate other foods and surfaces if not properly addressed.

Cleaning involves removing food residues and dirt from the equipment, and sanitizing is an essential step that follows cleaning. It typically involves using a chemical sanitizer or heat that reduces the number of pathogens to safe levels. This two-step process ensures that any bacteria that may have been transferred during food preparation are effectively dealt with, making the kitchen environment safer for food handling.

Merely wiping down the equipment with a cloth or rinsing it with water does not adequately ensure that harmful microorganisms are eliminated. Using equipment without proper cleaning can lead to serious health risks for anyone consuming food prepared in that environment. Therefore, the thorough process of cleaning followed by sanitizing is critical in maintaining food safety standards.