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Shoppers say that cleanliness is the number
one consideration when deciding where
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to shop.
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It shouldn't come as a surprise that
sanitation is key to keeping customers
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in your department and keeping food safe.
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Any surface or equipment that comes in
contact with food needs to be cleaned
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and sanitized, no exceptions. This
includes works tables, counters,
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cutting boards, slicers, utensils, serving
dishes and any other equipment in use.
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Keep in mind that all surfaces, including
walls, floors, and shelves need to be
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cleaned and rinsed. Cleaning and
sanitizing in the department is a four
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step process.
Step 1. The first step is cleaning.
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Cleaning involves using the appropriate
detergent, degreaser, or another chemical
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to remove food, dirt and stains. A
green bucket is often used to
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designate cleaner. Just remember, green
means clean.
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2. After cleaning, rinse the surface with
clean, clear water.
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3. Sanitize your clean surface.
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Sanitizing kills off tons of harmful
pathogens.
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There's more on these in another
module.
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Sanitizing solution and cloths should be
kept in a separate container specific
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for sanitizing solution. It's usually red.
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Remember, red kills pathogens dead.
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And 4. Let all of the surfaces air dry.
That's when you let the air do it's
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thing and get stuff dry. When using
any chemicals in the department
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carefully follow all manufacturer's
instructions.
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Next, when it comes to washing and
sanitizing dishes, platters, cutting
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boards and utensils, just remember 3 + 3.
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That's a 3 compartment sink, plus an easy
3 step process.
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Some food safety training programs
refer to this as a 4 step process,
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where removing food is step number 1.
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After removing any food from the dishes,
wash them thoroughly in the wash
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compartment of the sink. Scrub and buff.
Be sure that the detergent and water
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temperature meet the manufacturer's
guidelines. Replace the detergent and
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water if they get dirty.
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Next, rinse the dishes in the rinse
compartment of the sink.
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That's easy enough to
remember.
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Sanitize the dishes in the sanitizer
compartment of the sink.
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That's what it's there for. Again, make
sure the sanitizing solution is mixed and
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used according to the manufacturer's
instructions.
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You may need to leave the dishes in the
solution for an extended amount of time.
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Lastly, and this is important, let dishes
air dry. Wiping dishes with towels or
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rags can leave them more contaminated
than when you started.
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Your department may use a heat sanitizing
method.
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This is usually done with a ware-washing
machine or a dishwasher.
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Be certain that you know the proper
operation of any dishwashing equipment
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used in your department. Surfaces that
come into contact with food must be
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cleaned and sanitized after use, before
they are used with a different type of
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food, if a food handler was interrupted
during food prep, surfaces that may
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have been contaminated, or at the very
least, every 4 hours.
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For cases, fixtures, floors and walls,
follow your department's cleaning
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schedule. When cleaning cases with
food inside or near them, proceed with
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caution to prevent chemicals from reaching
food. One way to clean glass on surface
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cases, is to spray glass cleaner on a
cleaning cloth away from the food.
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Then, use the damp cloth to clean the
glass. Also, remember to clean up spills
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as you go. This keeps the department
cleaner and safer for everyone.
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Every piece of equipment in your
department needs regular cleaning
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and sanitizing. Check with your
manager to ensure that you understand
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how and when to clean and sanitize. Pay
close attention to cases, slicers,
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rotisserie and conventional ovens, fryers,
mixers, bread slicers and coolers.
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No one wants food from a place that's
anything less than spotless.
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And to keep things spick and span, all you
have to do is follow a few simple steps.
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Wash, rinse, sanitize and repeat.
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Do it regularly and your customers will be
safe and sound.