Consistency is key
Make sure to establish a routine that ensures your reusable cups and food containers are cleaned thoroughly and do not pose a food safety risk. Below, we summarize what you should include in your routine.
Handle returns promptly
Used packaging should be handled quickly and appropriately to reduce the risk of mold and bacterial growth.
How should they be washed?
There are no specific legal requirements regarding method or temperature. What matters is that the packaging is properly cleaned and cannot contaminate food. We recommend machine washing or hand washing at high temperatures before reuse.
Check the condition during washing
Inspect for wear, scratches, cracks, discoloration, and unusual odors. Packaging that is damaged or difficult to clean should be taken out of circulation and reported as defective.
Dry and store correctly
Allow the packaging to air-dry on a clean surface. Store clean cups and food containers in a way that prevents contamination.
Handling of unclean packaging
Returned items and the storage of unwashed packaging should be kept separate from food handling areas, preferably in a return box with a tight-fitting lid.
Same principles as for other dishware
Handling can be compared to routines for any outher kitchen or household tools, tableware and other equipment that comes into contact with food. There are no prohibitions against hand washing or against guests bringing used packaging into your premises.
Use common sense and good routines
For legislation, background information, and full guidance, you can read more here (article in Swedish).