Brushware

• Choose a stiff bristled brush for removal of dried or baked-on product debris. Use the brush on its own (dry cleaning), or in combination with water and detergent/sanitiser (wet cleaning).
  
  
• Choose a soft bristled brush or broom (in combination with a dustpan or shovel) for removal of loose dry soils, e.g., flour, seeds.

Squeegees

• A fully-molded, single-bladed squeegee may be better than a brush for removal of loose dry powders like flour, as it doesn’t clog and is much quicker and easier to clean.

Scrapers

• These can be used to loosen dried on dough or baked deposits.
• Choose a scraper with a blade material that effectively removes the soil but doesn’t damage the surface – metal blade scrapers may scratch metal or plastic surfaces making the surface more difficult to clean and increasing foreign body risk.
• Nylon scraper blades are heat-resistant and can be use for cleaning of hot oven and cooking surfaces.

Dedicated colors

Use equipment of a dedicated color for a dedicated task, for example,

• Blue for products that contain gluten and orange for those that are gluten-free.
• Red for raw product areas, and green for baked product areas.

Food handling tools

• All equipment that comes into contact with food or food contact surfaces, including scrapers, shovels, scoops, measuring jugs, stirrers, and buckets, must be made of appropriately food contact compliant materials.