Clean vs Sanitize - 6 Tips for Both
Which Should You Be Doing In Your Restaurant?
Cleaning and sanitizing surfaces, tools and other high-touch items in your restaurant are critical not only for proper food safety practices but also for helping your team and your guests stay healthy.
With contagious viruses spreading rapidly this time of year, it’s important to review proper cleaning and sanitation practices with your team, including the use of sanitizing chemicals.
Here are 6 tips for cleaning & sanitizing effectively:
Use cleaners for their intended purpose—follow manufacturer instructions and never substitute one type of cleaner for another unless they are intended for the same purpose.
Mix sanitizer solution to the right concentration—too little and it won’t be effective, too much and your solution can be unsafe. Also, be sure to make contact with the item you are sanitizing for the recommended time needed to kill the unsafe pathogens.
Any surface that touches food must follow these four steps: clean, rinse, sanitize, and air-dry.
Clean & sanitize after each required contact—all food contact surfaces should be cleaned and sanitized:
after they’re used
before working with a different type of food
after handling raw fruits and vegetables
after four hours if the items have been in constant use
Store wet wiping cloths in a sanitizer solution away from dry wiping cloths—identify the different purposes with your team.
Use and store foodservice chemicals safely and avoid cross-contamination with unintended surfaces or items.
Not sure what products you need? Our professional team can help you select the cleaners and chemicals needed to keep your restaurant clean, sanitized and running safely.
To learn more about proper cleaning and food safety practices, visit the National Restaurant Association’s Resource Library.
