Regular maintenance not only makes equipment and tools durable and reduces costs, but also reduces the chance of food hazards and contamination.

• Repair any structural damage in the kitchen as soon as it happens, e.g. broken tiles, holes in walls or windows, for easier cleaning and keeping dirt and pests away.

• Replace chopping boards that are badly scratched, pitted or scored, as well as dishes and other tableware that are cracked or chipped.

• Make sure your cooking, hot-holding and chilling equipment and food thermometers are well maintained and working properly.

   

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