Some equipment is just too large to get into the sink. As mentioned earlier, in these cases we use a clean/sanitize-in-place method. To clean and sanitize food-contact surfaces and large pieces of equipment, do as follows:

1. Wash/scrub equipment and food contact surface with soapy water.

2. Rinse with clean water.

3. Sanitize by spraying or rinsing with either hot water or steam that reaches a minimum of 82 °C/180°F. Alternatively, apply a chemical solution made with one of the approved sanitizers discussed, and at the correct concentration.