Answer:
Getting Soapy
Kitchen equipment and surfaces, including pots, pans, utensils, countertops and cutting boards, can be washed with water and dish detergent. After removing detachable parts, scrub these items with warm soapy water and a brush or sponge, making sure to remove any food debris and residual organic matter. Air dry, or dry with a clean paper towel.
Sanitize for Safety
Sanitizing, which is the process of reducing bacteria to a safe level, can be achieved by applying a solution of one tablespoon of bleach and one gallon of warm water to reduce harmful bacteria. Soak your kitchen equipment in the solution for two minutes, rinse with hot water, then air-dry. To protect your skin, wear rubber gloves when working with bleach.
Going Green
Because exposure to bleach can be harmful to our health and the environment, you may want to consider sanitizing kitchen equipment with a product with milder environmental effects, such as vinegar or hydrogen peroxide. Heat white vinegar or undiluted hydrogen peroxide in a saucepan to about 150 degrees Fahrenheit. Immediately transfer the solution to a spray bottle and apply to kitchen equipment to sanitize, then rinse. Never mix vinegar and hydrogen peroxide; instead, choose one or the other to use.
Storage
Store kitchen equipment in cupboards or drawers where they will not collect dust and grime. Before storing kitchen equipment, disinfect storage receptacles and shelving with a commercial disinfectant or with a solution of 1 tablespoon of bleach to 1 gallon of water. You can also use vinegar heated to 150 degrees as a milder and less expensive alternative. Ensure that dishes and equipment have been cleaned and dried completely before storing them.
Cleaned
and sanitized food equipment and utensils must be stored above the floor in a clean, dry location in a way that protects them from being contaminated by splash, dust and contaminants. The food contact surfaces of fixed equipment must be protected from contamination.
hope it helps :)
