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How to Clean Grease and Oil Off Pots, Pans, and Dinnerware Without a Commercial Dishwasher

Use a wash, rinse, sanitise and dry sequenceGrease removal and sanitising do different jobs. Remove food and grease before sanitising; eating and drinking utensils must be clean and sanitary before use. If your manual setup cannot achieve that, stop using the affected utensils until a suitable process is available. Scrape: remove food scraps and excess grease into the appropriate waste container. Wash: use detergent suitable for the item and follow its directions. Choose a non-damaging brush or pad; do not substitute a surface degreaser that is unsuitable for food-contact utensils. Rinse: remove loosened soil and detergent with clean water. Sanitise: use a suitable validated heat or chemical method. For chemicals, follow the exact label’s dilution, contact time, temperature and final-rinse instructions. Air dry and store: protect clean items from splash, dirty hands and other contamination. Do not undo the process with a dirty towel. Check the result No visible grease or food remains after washing. The sanitising step meets the chosen method’s required conditions. Clean items dry and remain protected until use. If a check fails, repeat the relevant process and correct the cause before using the item. Keep staff instructions for the actual detergent, sanitiser and equipment on site. Sanitising is not an optional finishing touch for utensils that need to be sanitary.SourcesFSANZ preparing and cooking food