Cleaning, sanitizing, or disinfecting correctly are essential in helping to prevent cross-contamination and serve safe food to Guests.
Cleaning
To clean means to physically remove visible dirt, germs, dust, oil, food particles, and stains.
Sanitizing
To sanitize means to reduce the presence of foodborne illness-causing bacteria on a clean surface to a safe level.
Sanitizer must remain on surface for at least 60 seconds to be effective.
Sanitizer must be used on food contact surfaces such as counters, tables, and food preparation equipment.
Disinfecting
To disinfect means to kill bacteria and viruses that cause disease, such as Hepatitis B virus (HBV), Human Immunodeficiency Virus (HIV), and Norovirus.
Disinfectant is used for cleaning restrooms, playgrounds, and when needed, bodily fluid spills and high touch point surfaces.