• Food Processing
• Fruit And Vegetables
• Food Hygiene Requirements - Equipment And Utensils
• Equipment And Utensils 1

Equipment and Utensils 1

The equipment and utensils should be properly cleaned before and after use: Scrub wooden equipment e.g. tables and benches, with soap water and brushes and then rinse thoroughly.

Attribution: Avallain

See also:

• Equipment and utensils 2
• Food hygiene overview