How should equipment be stored when not in use?

Storing equipment in a clean and designated storage area is essential for maintaining hygiene and preventing contamination. When equipment is not in use, it should be stored away from any wet locations to avoid the growth of mold and bacteria, which can thrive in damp environments. A clean storage area helps ensure that the equipment remains sanitary and ready for use when needed. Designating a specific area for storage also aids in organization and accessibility, ensuring that staff can easily find and retrieve equipment without unnecessary delays or confusion. This practice aligns with food safety protocols aimed at reducing the risk of cross-contamination and ensuring that all equipment is hygienic and in good condition for food preparation and service.