What should be done with equipment that has been improperly cleaned or sanitized?

When equipment has been improperly cleaned or sanitized, it is crucial to ensure that it meets health and safety standards before being used again. The correct course of action is to correct the cleaning process and sanitize the equipment properly. This step is vital because improperly cleaned equipment can harbor harmful bacteria or contaminants, posing a risk of foodborne illness to consumers. By re-cleaning and sanitizing, you eliminate any pathogens and ensure the equipment is safe for handling food.

Proper cleaning involves removing all food residues and debris, while sanitizing involves applying a suitable chemical or heat treatment that reduces pathogens to safe levels. Only after this process is completed can the equipment be deemed safe for reassembly and use in a food service operation. This approach aligns with best practices in food safety management.