4 replies to this topic

[r.bub]

I'm hoping someone can provide guidance on storing clean utensils and equipment parts.  Our state's utensil and equipment cleaning requirements state the following:  "Storing clean equipment and utensils. Clean equipment and utensils, unless stored in an approved sanitizing solution, shall be stored so that they drain dry. Utensils and equipment components disassembled for cleaning shall be stored above the floor in metal racks or other storage facilities which allow drainage. Clean equipment and utensils shall be protected from contamination prior to use."

Some of our production areas leave utensils and equipment parts sitting in 3-compartment utility sinks after cleaning to air dry.  The utility sinks look like they have flat bottoms, so if they are sloped towards the center drains, it is a small slope.  I'm on the fence about whether or not the utility sinks actually allow items to "drain dry", and wondering how others handle this.  Would it be acceptable to allow utensils and parts to sit overnight to dry then put away on the appropriate racking?

[Brothbro]

Maybe a drying rack would be more suitable? I wouldn't like leaving utensils near a sink drain that is constantly exposed to moisture. Because the water may drain rather slowly from a flat-bottom sink, you're left with a very wet sink bottom which could grow significant bacteria over time. To better support your sink draining idea, it would be best to clean the sink daily and keep a record of it. Don't just assume that it stays clean because "only clean utensils go in there". Even doing some environmental swabs during the course of a day to understand how the sanitation of the sink bottom changes throughout the day. Of course, drying racks must be cleaned as well, but they're a more sanitary solution because water does not pool on them.

[G M]

As Brothbro mentions, drains are often cited as harborage points for pathogens and spoilage micros. so a separate cart or rack would probably be safer.

 

There are various shapes and sizes of stainless steel or plastic baskets or tubs that could be designated for placing clean parts and utensils into if the cart or rack itself is not solely used for this purpose.

[Scampi]

i agree with PP-ensure those utensils are not left in the sink to dry

 

Even on clean cloths on a counter is preferred over the sink

[r.bub]

Thanks for the input.  Most of our production areas have racks that are used for storage of utensils and equipment parts.  In our GMP policies we mention that utensils and parts are not to be stored in utility sinks.  The production areas that were storing items in their utility sinks were written up on our monthly GMP inspections, but the Department Managers were wanting a better explanation as to why they cannot store utensils and parts in the utility sinks.