I just wanted to know the most effective way for food safety
JFI, there are some previous discussions here on this topic but no problem to add some more.
IIRC it's usually a chapter in textbooks on sanitation with requirements mainly involving (a) how to clean, (b) how to sanitise in respect to chemicals / SOPs / time.
It sort of relates to what you are using the brooms to do, ie contact. I have never seen a SOP for dustpans.
Personally (not dressings) for brooms I am familiar with soaking overnight in a bucket / solution of a few thousand ppm chlorine. IIRC some people prefer to elevate the items so as to dry which is generically a usually preferred approach.
What procedure are you using at the moment ?
No doubt you can expect a variety of preferred methods.Go to the full post