Training: Cleaning and Sanitizing Surfaces and Equipment
Cleaning and Sanitizing Surfaces and Equipment
Foodservice Staff | Estimated Time: 15 minutes
Education Material
Cleaning and sanitizing are two separate and equally important steps. Cleaning removes visible dirt, grease, and food debris using detergent and water. Sanitizing reduces the number of bacteria and pathogens to safe levels using an approved sanitizing solution. Cleaning must always come before sanitizing — sanitizer cannot work effectively on a visibly dirty surface.
All food contact surfaces, including countertops, cutting boards, and equipment, must be cleaned and sanitized after each use and at minimum every four hours during continuous use. Sanitizer concentration should be checked with test strips to ensure it is within the approved range. Staff should refer to the manufacturer's guidelines for all approved cleaning products and follow dilution instructions carefully.
Training Questions
What is the difference between cleaning and sanitizing, and why must cleaning come first?
How often must food contact surfaces be cleaned and sanitized during continuous use?
How should staff verify that a sanitizing solution is at the correct concentration?
Sign-Off Sheet
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