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It's important to be clean all the time, especially when you are preparing food for others. There are more rules to follow when working in foodservice to ensure everything is clean and customers stay safe.
Foodservice establishments follow 5 basic cleaning steps:
1. Scraping and presoaking - Scraping and presoaking is the first step in making sure our dishes and utensils are clean and sanitized. This step removes leftover food.
2. Washing - Washing removes soil and dirt. Warm water and dish soap are needed to make sure dishes are properly cleaned. Try to change your dishcloths often when washing dishes. Bacteria love dishcloths because of their warm, moist environment, which are 2 of the factors for FAT TOM: Temperature and Moisture.
3. Rinsing - Rinsing removes soap residue.
4. Sanitizing - Sanitizing is an important step. It reduces the number of microorganisms on items.
5. Air-drying - Air-drying allows surfaces to dry without using a towel. Remember dish towels are a source of bacterial contamination.
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