Brushware

• Choose detail cleaning brushes to clean in nooks and crannies and prevent biofilm build-up.
  
  
• Choose hard bristled brushes to aid the surface washing action during wet cleaning. 

Squeegees

Choose a squeegee that is appropriately effective, hygienically designed, and durable e.g.,

• foam bladed squeegees are highly effective at removing liquids, like blood or brine from surfaces, but the blades are difficult to clean and disinfect and wear quickly.
  
  
• a fully-molded, single-bladed squeegee is easy to clean and disinfect and more durable. It may also be better than a brush for removal of soils like minced meat, as it doesn’t clog.

Scrapers

Scrapers, shovels, scoops, and buckets should be made of appropriately food contact compliant materials, and be of a dedicated color for a dedicated task, as appropriate based on risk, e.g., 

• Blue for cleaning of food contact surfaces and Brown for cleaning of non-food contact surfaces.
  
  
• Green for raw meat production areas, and Yellow for processed product areas.

Sponges and scouring pads

• Sponges and scouring pads are difficult to decontaminate after use and should be disposed of immediately after use.