Butcher how-to

How to Clean the Cutting Room

Sanitation prevents foodborne illness.

Updated By the Career Education Institute Curriculum Team
Quick answer

Sanitation prevents foodborne illness. In short: remove; disassemble; wash, then complete the remaining steps below.

Step by step

  1. Remove scraps and trim.

  2. Disassemble equipment as trained.

  3. Wash with hot, soapy water.

  4. Rinse.

  5. Sanitize surfaces and tools.

  6. Let air dry and reassemble.

Safety reminders for butchers

  • Wear cut-resistant gloves and mesh aprons
  • Keep guards on saws and grinders
  • Unplug equipment before cleaning
  • Keep floors dry and non-slip

Primal cut · Subprimal · Retail cut · Trim · Marbling · Grind: see the full butcher glossary.

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