Remembering to clean & sanitize is critical when working with food. It may mean the difference between staying healthy and getting sick. Remember these tips to reduce the risk of illness in your food premises as well as at home.

• Remember to clean before sanitizing. Use soap and warm water to get rid of debris.

• Use an approved chemical sanitizer or hot water (77°C/170°F (in sink) or 82°C/180°F (dishwasher)) to remove any pathogens.

• Ensure the item or surface being sanitized remains in contact with the sanitizer for a minimum of 45 seconds (aka “contact time”).

• Keep test strips on-site at all times, and use them to check the concentration of sanitizer.

• When sanitizing with hot water, use a thermometer to check water temperatures.

• Keep rags and sponges (used for wiping spills and food debris) in a sanitizing solution when not being used. Rinse them to get rid of grease and food debris. If the solution looks dirty or cloudy discard the sanitizing solution and remake.