Cleaning is Part of the Operating Procedure

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

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Thorough, regular cleaning of all equipment is essential. Most large equipment can be partially disassembled for cleaning. Again, every model is slightly different. Operating manuals should describe these procedures in detail. If a manual is not available, you must get the information from someone who knows the equipment.

When purchasing equipment, look for models that have been tested and certified by recognized agencies that certify products and write standards for food, water, air, and consumer goods. Three prominent agencies are NSF International (formerly the National Sanitation Foundation), CSA International (formerly Canadian Standards Association), and Underwriters Laboratory. These three agencies are recognized internationally. Products meeting their testing requirements are labeled or marked accordingly (Figure 3.1). Criteria govern such factors as design and construction (for example, sealed joints and seams), materials used (for example, nontoxic materials, smooth and easily cleanable surfaces), and performance testing.