Best Practices for Cleaning & Sanitising Butchery Equipment


Maintaining clean and sanitary butchery equipment is essential for providing safe and quality products to customers. 

Without proper sanitation and cleaning, bacteria, viruses, and other contaminants can quickly spread through the facility, leading to foodborne illnesses and other health hazards. 

To ensure the safety of your customers and employees, it is important to have a regular cleaning and sanitising routine for your butchery equipment.

Here are some best practices for getting it right:

Separate Raw and Cooked Food: 

To prevent cross-contamination, always keep raw and cooked food separate. This includes using different cutting boards, knives, and other equipment.

Regularly Clean and Sanitise Surfaces: 

Regularly clean and sanitise all surfaces and equipment. Pay special attention to areas where raw meat, poultry, and seafood are stored, handled, and prepared.

Clean and Sanitise Equipment Before and After Use:

Before and after each use, clean and sanitise all butchery equipment to remove any leftover food particles. Be sure to use hot water and an approved sanitiser.

Store Equipment Properly: 

After cleaning, store all butchery equipment properly to reduce the risk of contamination. Store knives and other sharp objects in a safe place, away from food preparation areas.

Use Single-Use Disposable Gloves: 

To reduce the risk of cross-contamination, use single-use disposable gloves when handling raw meat, poultry, and seafood.

Find Out More at Cater Bros

By following these best practices for cleaning and sanitising butchery equipment, you can ensure that your customers and employees stay safe and healthy. 

Regular cleaning and sanitising are essential for providing safe and quality products.

Find out more by visiting the Cater Bros Catering Equipment website today.