Eating and drinking utensils and food contact surfaces do not need to be sterilised. Cleaning and sanitising should usually be done as separate processes. A surface needs to be thoroughly cleaned before it is sanitised as sanitisers are unlikely to be effective in the presence of food residues and detergents.
Hence, the answer to the question is cutting boards.
Which surfaces and objects do I need to clean and disinfect? To prevent the spread of infection, you should regularly clean and disinfect surfaces and objects that are touched often. For example, in your house, this would include countertops, doorknobs, faucet and toilet handles, light switches, remotes, and toys.
Sanitizing kills bacteria on surfaces using chemicals. It is not intended to kill viruses. Yes, EPA registers products that sanitize. Disinfecting kills viruses and bacteria on surfaces using chemicals.
Cleaning – removes dirt, dust and other soils from surfaces. Sanitizing – removes bacteria from surfaces.
As often as possible, but at least every four hours if items are in constant use. There's a big difference between cleaning and sanitizing. Cleaning removes food and other types of soil from a surface such as a countertop or plate. Sanitizing reduces the number of pathogens on the clean surface to safe levels.
Sanitizing takes cleaning a step further by reducing the number of bacteria and other microorganisms. Sanitizing can help prevent disease transmission, contamination and/or spoilage. Sanitizing, however, is not a substitute for cleaning. In addition, a sanitized surface is not sterile or completely free of bacteria.
How to clean and sanitize: All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.
Some items and surfaces are cleaned to remove dirt then sanitized (ex: bathrooms, counters, toys, dishes, silverware). Some items and surfaces require the added step of disinfecting after cleaning to kill germs on a surface (ex: changing tables, sinks, counters, toys).
Some surfaces and objects in your home may need to be sanitized after they are cleaned. Sanitize objects and surfaces that an infant or child may use, such as infant feeding items, toys, and play surfaces. Sanitize food contact surfaces after a natural disaster (such as flooding) or emergency.
For example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot be used on food contact surfaces because they might leave an unsafe residue on the food -contact surface.
Perform daily cleaning
This includes floors, hoods and countertops. Make sure compounding staff uses the proper cleaning agents so that all microorganisms are eliminated.
Any food-contact surface, such as a knife or cutting board, constantly used with time/temperature control for safety (TCS) foods should be cleaned at least every four hours.
Water temperature must be at least 180°F, but not greater than 200°F. At temperatures greater than 200°F, water vaporizes into steam before sanitization can occur. It is important to note that the surface temperature of the object being sanitized must be at 160°F for a long enough time to kill the bacteria.
Wash fruits and vegetables, but not meat, poultry, or eggs:
Dry produce with a paper towel or clean cloth towel. Don't wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your kitchen.
There are five key factors involved when cleaning that are equally important: time, temperature, mechanical action, chemical reaction and procedures. Balancing these factors will produce the best possible results.
Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.
Examples include utensils, cutting boards, flatware, tables, and highchairs. Also included are surfaces onto which food may drip, drain, or splash, such as the inside of a microwave oven or refrigerator.
Ensuring equipment and toys are regularly cleaned/washed and are well maintained. Keeping facilities such as bathrooms, kitchens, sleep and rest areas, and play areas clean. Using appropriate toileting and nappy change methods.
Daily cleaning and disinfection of frequently touched household surfaces such as doorknobs, light switches, toilets, and faucets is recommended. If surfaces are visibly dirty, they should be cleaned with water and regular soap/detergent prior to disinfection.
DO NOT use a disinfectant on food and non-food contact surfaces. Disinfectants are strong and should not be used within food preparation/storage areas, to protect those surfaces from chemical contamination.
Handwashing will remove all types of germs from your hands, but hand sanitizers are not able to kill all types of germs or remove harmful chemicals like pesticides and heavy metals.
Bleach. You can use bleach to sanitize your brewing equipment. The rule of thumb is to use 1 cap full of bleach for every 1 gallon of water. You will want to make sure the bleach is non-scented.