Cleaning

Developing A Regular Cleaning Schedule

A regular cleaning schedule will insure that the storage and preparation area is clean and safe for food handling.

Wash

WASH dishes, utensils, cookware, cutting boards, appliances and cooking surfaces with HOT, SOAPY WATER to remove visible soil.

Rinse

Thoroughly RINSE OFF soap and film.

Sanitize

REGULAR CHLORINE BLEACH diluted into water is an easy-to-use germ killer. Below is a short video on how to prepare a sanitizing solution.

Recipes for sanitizing:

  1. Nonporous Surfaces* - Use 1 tablespoon liquid bleach per gallon of water. Leave wet for 2 minutes. Air dry.
  2. Porous Surfaces** - Use 3 tablespoons liquid bleach per gallon of water. Leave wet for 2 minutes. Rise and air dry.

*Nonporous Surfaces: are areas that are smooth, unpainted solid surface that limit penetration of liquid. This includes glass, plastic or metal surfaces.

**Porous Surfaces: are areas that can admit the passage of gas or liquid through pores or interstices. This includes wood surfaces.

Reference Questions

  1. What is the best thing to do to ensure that you will have a safe area for food handling?

Now, you can review some of the Helpful Sites or go straight to taking the Assessment. The Assessment is required in order to receive credit for completing this online training!