Utensil Storage

Utensil storage is the practice of keeping clean and sanitised kitchen tools in a protected location between uses. Proper storage prevents food-contact surfaces from being contaminated by hands, splash, dust, pests, raw foods or dirty equipment. It is an important part of sanitation and cross-contamination control.

Good utensil storage practices

• Clean and sanitise utensils before storage according to the approved procedure.
• Allow utensils to air-dry where required; avoid drying with a contaminated cloth.
• Store utensils in clean, designated drawers, racks or containers that protect food-contact surfaces.
• Position handles for easy access without touching the food-contact end.
• Separate utensils used for raw foods from those used for ready-to-eat foods.
• Keep storage containers and racks clean and include them in the sanitation schedule.

In-use utensils

During service, utensils may be stored in a designated clean container or in another approved system. Where utensils are held in water, the method must meet local food-safety requirements for temperature, sanitation and water replacement. Do not leave utensils in stagnant water at room temperature.

Example: clean ladles and serving spoons may be stored in a covered utensil rack between uses, with food-contact surfaces protected from contamination.

Utensil storage versus utensil sanitation

Sanitation reduces microorganisms on a properly cleaned utensil. Storage maintains that condition by preventing recontamination before the next use.

Chef’s tip: assign each utensil a storage location and keep raw-protein tools separate from ready-to-eat preparation tools. Follow the food-safety plan and local health-authority requirements.