12.06

Keeping the Operation Clean & Sanitized

Some surfaces only need to be cleaned, not sanitized, such as walls, shelves, and garbage cans, since those objects do not directly contact food. We clean these surfaces to prevent the build up of dust, dirt, or food particles that could attract pests.

Use a wet cloth for wiping counters and other surfaces. Wet cloths must be stored in hot sanitizer solution between uses to limit bacteria growth. Keep cloths that contact raw meat, fish, and poultry separate from other cleaning cloths.

Any equipment or surface that will have food in contact with it, such as cutting boards, prep tables, knives, and cookware must be cleaned and sanitized.

Chemicals

Store chemicals in original containers so employees do not misuse them. When chemicals are transferred to a new container to be diluted, they must be clearly labeled.

Cleaning and sanitizing chemicals should be stored separate from or below food and food prep areas. The area should be well lit so employees can easily read labels. There should be a utility sink for filling buckets and rinsing the cleaning tools and floor drains for dumping the buckets after use. Never dump cleaning water into a toilet. There should also be hooks to hang cleaning tools to dry and store.