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Commercial Vegetable Prep Machine Cleaning Procedure

Objective: Ensure the commercial vegetable prep machine is thoroughly cleaned and sanitized according to Australian safety standards to maintain hygiene and food safety.

Applicable PPE (Personal Protective Equipment):

  • Disposable gloves
  • Safety glasses
  • Apron or protective clothing
  • Closed toe shoes



  • Gather all necessary equipment and materials, including cleaning supplies and PPE.
  • Ensure the vegetable prep machine is turned off and unplugged from the power source.
  • Wash hands thoroughly with soap and water before beginning the cleaning process.


  • Follow the manufacturer’s instructions to disassemble the vegetable prep machine components, such as the feeder, blades, and pusher.
  • Place the disassembled parts on a clean and sanitized surface designated for food preparation.


  • Wear applicable PPE.
  • Use a damp cloth to wipe down the exterior surfaces of the vegetable prep machine to remove any visible debris or spills.
  • Clean the disassembled parts with warm soapy water, ensuring all surfaces are thoroughly scrubbed.
  • Pay special attention to areas where food residue may accumulate, such as crevices and blade edges.
  • Rinse all cleaned parts with clean water to remove soap residue.

Sanitisation (if applicable):

  • Prepare a sanitising solution according to Australian safety standards, if required.
  • Immerse the cleaned parts in the sanitising solution for the recommended contact time.
  • Alternatively, use a sanitising spray or wipe to thoroughly sanitise each part.
  • Allow the parts to air dry completely before reassembly.


  • Once the sanitised parts are dry, reassemble the vegetable prep machine components according to the manufacturer’s instructions.
  • Ensure all parts are securely fitted and aligned properly.

Final Inspection:

  • Conduct a visual inspection to ensure all parts are clean, sanitised (if applicable), and properly assembled.
  • Dispose of any used cleaning materials in designated waste receptacles.
  • Wash hands thoroughly with soap and water after completing the cleaning procedure.


  • Maintain records of the cleaning procedures performed on the commercial vegetable prep machine, including dates and cleaning agents used.

By following this procedure, you can effectively clean and sanitise a commercial vegetable prep machine in compliance with Australian safety standards, ensuring the maintenance of hygiene and food safety in the kitchen.