How should spatulas and tongs be cleaned between uses?

Cleaning spatulas and tongs thoroughly with soap and water between uses is essential for preventing cross-contamination and ensuring food safety. This process involves scrubbing off any food residues, grease, or bacteria that may accumulate on the surfaces of these utensils during their use.

Using soap and water effectively removes not only visible contaminants but also harmful pathogens that might not be evident to the naked eye. This thorough cleaning method helps to ensure that when these utensils are used again, they do not transfer harmful microorganisms from one food item to another, especially when dealing with raw and cooked foods.

In food safety practices, it is crucial that utensils like spatulas and tongs are cleaned properly rather than simply rinsed, soaked, or wiped down, as those methods may not sufficiently eliminate all contaminants and could leave behind residues that are harmful if ingested.