How should cleaning and sanitizing be performed in a food establishment?

Cleaning and sanitizing in a food establishment should be performed regularly and using appropriate products for different surfaces. This approach ensures that all areas where food is prepared, served, or stored are kept free from harmful contaminants and pathogens.

Routine cleaning removes dirt, food particles, and debris, while sanitizing reduces the number of microorganisms to safe levels. Different surfaces may require specific cleaning agents or sanitizers suited to their characteristics, such as food contact surfaces, equipment, and non-food contact surfaces. For instance, surfaces that come into direct contact with food should be sanitized after cleaning to prevent cross-contamination and ensure food safety.

This method of cleaning and sanitizing promotes a consistent and effective hygiene practice throughout the establishment, which is crucial for preventing foodborne illnesses and maintaining a safe environment for food preparation and service.