Pastry Bag Sanitation

Because pastry bags are used for so many dairy items—buttercream, pastry cream, and whipped cream—that are susceptible to food-borne illness, they must be washed after each use in warm, soapy water. The piping tip should be removed and washed separately, and the bag should be turned inside out to clean the inside thoroughly. Never wash the bag with the piping tip inside; there is almost always some amount of foodstuff trapped between the tip and the bag. Rinse the bag and wipe dry before turning right-side out and drying the outside of the bag. Hang the bag on a pastry bag rack or invert over a bottle so that air can circulate around the bag until it is completely dry. To sanitize pastry bags after washing them, submerge them in water that is at least 180°F(82°C) or in water containing a chemical sanitizing solution. While it is not practical to go through this procedure after each use in a busy shop, it is important to do at the end of each workday. Not only are these rules important from a health and safety standpoint, but your bags will last longer if cared for properly.