Hi everyone. I'm a total newbie.
I want to start making cakes for people and I want to make sure I'm sanitizing correctly so I don't make anyone sick and so I can get "legal".
Do you put all your utensils and pans, bowls, etc in water with clorox before using them each time? Or do you sanitize everything after you've finished with them? And do you let everything air dry or can you dry with a paper towel? Sorry for so many questions... just don't want to make anyone sick!
Thank you. This website rocks!
If you haven't already, you should sign up for a food safety class to get Food Safe Certified. If you're heading for going legal, you'll need this anyway. THey cover all of this.
I had a comm'l kitchen, so I had comm'l sanitizers for my 3-compartment sink and for the comm'l dishwasher. Dishes had to air dry ... no towel drying. (If your rinse water is as hot as it should be, they will air dry in seconds.)
Some HD's have different standards, as we are all finding out, so you can also check with them to see what their standards are.