What should be done with small and removable parts during cleaning?

When it comes to cleaning equipment, especially in food service settings, it's crucial to ensure that all parts, including small and removable ones, are thoroughly cleaned and sanitized. Removing these parts allows for a more effective cleaning process, as it ensures that all surfaces, including hard-to-reach areas, are accessible.

Proper cleaning and sanitization of small parts help in preventing foodborne illnesses. Residues of food, grease, or bacteria can accumulate in places that might not be effectively cleaned if those parts remain attached. By taking the time to remove them, you ensure they can be completely cleaned and sanitized, thus maintaining a high standard of food safety.

Soaking them in detergent might help in loosening grime but won't adequately sanitize them unless they are subsequently rinsed and treated appropriately. Leaving them in place risks incomplete cleaning, and simply rinsing does not achieve the necessary level of sanitation. Therefore, removing and then properly cleaning and sanitizing these parts is essential in maintaining food safety standards.