GENERAL SANITATIONWhat’s keeping your kitchen clean?
CleaningRemoves the “things you can see” food and other soils from a surface.SanitizingRemoves the “things you can’t see” from a surfaceReduces the number of microorganisms on a surface that has been cleaned to safe levelsSurfaces must be cleaned/washed and rinsed before sanitizingSurfaces should be air dried after sanitizingCleaning vs. Sanitizing
Food Contact Surfaces are those that come directly in contact with food during preparation, cooking, serving, etc. and include:Prep tables, cutting boards, slicers, kettles, pots, pans, utensils, etc.Food contact surfaces MUST be washed, rinsed and sanitizedNon Food Contact Surfaces are those that do not come directly in contact with food and include:Floors, walls, ceilings, equipment exterior, cafeteria tables, service lines, etc.Non food contact surfaces should be thoroughly cleaned on a regular basisNon food contact surfaces such as cafeteria tables and serving lines should be cleaned daily. Since these are high touch/traffic areas they should also be disinfected after they have been cleaned to help reduce the amount of germs that customers could be exposed to.Food Contact vs. Non Food Contact