Our program mentions that all the cleaned equipment should be rewashed and sanitized if not used with in 3 days (72 hours) after cleaning.
We make cheesecakes and sometimes depending on the size and variety of the cheesecake some equipment do not get used until an order has been placed to use that equipment.
We do wrap the equipment in food grade plastic and then tag it with the date it was cleaned and leave it in the clean equipment room.
I would like to know if that is the best way or are there other ways to approach it?
I will look forward to your views.