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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.
Always use the correct test strip to monitor and verify the
chemical concentration for sanitizing solutions. Record results.
A Guide to
Food Safety
for Retail
Foodservice Employees
TM
HANDWASHING IS BASIC
Use soap and hot water and vigorously rub your hands together for
1015 seconds, or the time it takes to sing Happy Birthday twice.
Dry your hands with another single-use paper towel or heated air dryer.
* Based on the 2009 FDA Food Code. Contact your local health department for guidelines in your area.