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CLEANING AND DO

SANITIZING:

THE

2Step

STEP 1. Clean
Clean equipment and work surfaces with hot,
soapy water. Rinse thoroughly.

STEP 2. Sanitize
Sometimes chemicals are used for sanitizing, and
sometimes high temperature is used. Check with
your manager.

Sanitizing buckets are used in all production and service areas.


Wiping cloths should be kept in the solution. The sanitizing
solution is changed frequently because it loses effectiveness
when it becomes contaminated with food particles.

Always use the correct test strip to monitor and verify the
chemical concentration for sanitizing solutions. Record results.

Dishmachine chemical concentration or temperature is checked


and recorded at each meal. If a high-temperature dishmachine
is used, a temperature sensor is used at each meal to verify the
rinse temperature.

A Guide to
Food Safety
for Retail
Foodservice Employees

For more information, go to www.iowahaccp.iastate.edu


This research project was funded by the USDA Cooperative States Research, Education, and
Extension Service, Project No. 2005-51110-03282. The mention of trade or company names does not
mean endorsement. The contents are solely the responsibility of the authors and do not necessarily
represent the views of USDA.
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and justice for all


The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color,
national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual
orientation, genetic information, political beliefs, reprisal, or because all or part of an individuals income is derived from any
public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative
means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA's TARGET Center
at 202-720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400
Independence Avenue SW, Washington, DC 20250-9410, or call 800-795-3272 (voice) or 202-720-6382 (TDD). USDA is an
equal opportunity provider and employer. Iowa State University Extension and Outreach programs are available to all without
regard to race, color, age, religion, national origin, sexual orientation, gender identity, genetic information, sex, marital status,
disability, or status as a U.S. veteran. Inquiries can be directed to the Director of Equal Opportunity and Compliance, 3280
Beardshear Hall, (515) 294-7612.
HS 0022 Revised September 2014

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You Can Prevent Foodborne Illness

HANDWASHING IS BASIC

TEMPERATURE AND TIME

How do you wash your hands?

Temperature and time are critical factors in

Use a designated hand sink.

foodservice. It is important to keep food out

Use soap and hot water and vigorously rub your hands together for
1015 seconds, or the time it takes to sing Happy Birthday twice.

Turn off the faucets by using a single-use paper towel.

Dry your hands with another single-use paper towel or heated air dryer.

of the TEMPERATURE DANGER ZONE.

Here are some temperature and time


guidelines that are followed in retail
foodservices:

When should you wash your hands? OFTEN!

Hot foods are held above 135F.*

Before beginning work shift

End-point cooking temperatures are taken for all


hot food items.

Before returning to work after a break

Leftovers are reheated to 165F.

Before putting on single-use gloves

Cold foods are kept below 41F.

Before each new work task

After eating, drinking, or smoking

Temperatures for refrigerators, freezers, cooking,


and serving are taken and recorded.

After using the restroom

Ingredients for recipes or menu items to be


served cold are chilled before preparation.

After sneezing, coughing, or using a tissue

Thawing is done in the refrigerator.

After touching any body part such as hair or nose

After any activity that may contaminate the hands

* Based on the 2009 FDA Food Code. Contact your local health department for guidelines in your area.

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