Food safety Perspectives by Christine Testa - Regional Food Safety Specialist Lately, during food service operation inspections, I have noticed that foodservice employees have question about where and how to store the knives and other utensils.
Many times, I find soiled knives inside sanitizer buckets with soiled sanitizer solution and food particles. Other questions come up such as “Do you really have to clean and sanitize the knife after each?” “Can we use ice water to store coffee spoons? “ What exactly is the rule? According to the 2005 FDA food code, there are 4 acceptable methods to store “in-use” utensils for ready to eat food items such as at the sandwich and salad prep stations.