Must the potato cutter be disassembled and washed following each blanch?

The potato cutter must be disassembled and washed following each blanch to ensure optimal hygiene and food safety. This practice is essential because when cutting potatoes, especially if they are blanched before cooking, any residual starch, dirt, or bacteria can accumulate on the equipment. By disassembling and thoroughly washing the cutter after each use, you minimize the risk of cross-contamination and ensure that the cutter is free from any remnants that could affect the quality and safety of the next batch of food being prepared.

Maintaining such a standard procedure helps in adhering to health regulations and best practices within food service operations, ensuring that all food served is fresh and safe for consumption. Regularly cleaning equipment also extends its lifespan and effectiveness.