How must tools and equipment that are not disposable be cleaned?

Tools and equipment that are not disposable must be disinfected according to the manufacturer's instructions after each use to ensure that they are free from harmful pathogens and contaminants. This practice is critical in maintaining sanitation standards, especially in settings such as food service, healthcare, and beauty services, where the risk of spreading germs is heightened.

Following the manufacturer's instructions ensures that the specific requirements for the type of material and intended use of the tools are adhered to, maximizing their effectiveness in preventing the spread of illness and maintaining a safe environment. Proper disinfection goes beyond just cleaning and is essential for ensuring that any microorganisms that may remain after cleaning are effectively eliminated. This method ensures compliance with health regulations and supports the overall hygiene standards required in various industries.

Other methods suggested, such as simply wiping down with a damp cloth, soaking in hot water only, or cleaning with soap and water only, do not provide the thorough sanitation that is necessary to fully disinfect tools and equipment. These methods may not adequately eliminate harmful pathogens and could leave tools susceptible to contamination, which is why they are not suitable options in this context.