Cleaning and caring for your knives

It is important to keep your knives and cutting equipment clean to prevent bacteria from growing on them and contaminating other foods. Knives can easily transfer bacteria on, if not properly cleaned in between each use.

Because you may be working with potential allergens, for example nuts, you must clean knives and cutting equipment after use and between cutting different types of foods. Transferring allergens can cause a person with an allergy to become extremely ill and even die.

• Wash knives and cutting equipment carefully in warm to hot soapy water. Be sure to thoroughly wash the handles as well.
• Keep the sharp edge of the blade away from your fingers when cleaning and drying and do not run your fingers along the blade.
• When washing knives do not put them into the sink and leave them there, wash them and remove them immediately. If someone puts their hand in the water the knife can cut them.
• Do not wash knives in a dishwasher.
• Dry off the knife carefully and thoroughly so as not to cut yourself.
• Always wash knives between use of each different food groups. For example after vegetables and before a meat. This will reduce the risk of cross contamination.
• Always use different cloths for drying knives to avoid cross contamination.
• Ensure your knives are sharp at all times.