Food Service
Cleaning Supplies
The food service industry encompasses a wide range of businesses, yet the safety standards and regulations remain consistent across them all. Providing your staff with the proper training, cleaning products, and equipment is essential to maintaining compliance, protecting your reputation, and setting your business up for long-term success. To learn more about our food service solutions, continue reading or contact us!
Janitorial Solutions for
Food Service Facilities
From sidewalks to supply closets, we provide the products and solutions you need to keep every area of your facility operating efficiently. Explore the key areas to prioritize for cleaning and maintenance below.
Kitchens
There are dozens of areas, if not more, that need to be cleaned and maintained within your kitchen throughout the day. Some of the top areas you will want to prioritize include the following:Â
Areas to Prioritize
- Food contact surfaces (Ex, prep tables, cutting boards, counters, etc.)Â
- Cooking equipment (Ex, ovens, grills, fryers, hoods, and vents)
- Sinks and drains
- Storage areas (Ex, shelving, walk-in coolers, dry storage bins, containers)Â
- Floors and walls
- Trash and waste areasÂ
- Refrigeration units
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This is by no means a comprehensive list; however, these areas should take priority. Any surface or tool that comes into contact with a food product must be cleaned and sanitized after use. This is because no matter the food type, your surfaces and tools hold bacteria that can spread to other clean surfaces, disrupting any sanitization steps you have already taken.Â
For example, grease and grime on the floors and walls of your kitchen can spread to the dining area via foot traffic. If guests or even wait staff drop anything on the floor, bacteria can transfer to their hands and then to any subsequent surfaces they touch. This is where heavy-duty chemicals like degreasers and powerful equipment like floor scrubbers, extractors, and floor machines all come in handy.Â
For more information on which cleaning products, equipment, or processes to use in each area of your kitchen, reach out to our team for expert guidance and complimentary training opportunities.Â
Hand Washing Stations & Sanitation Areas
Your employees’ hands are only as clean as your handwashing stations, which is why it is critical to keep these areas clean and well-stocked. The top surfaces you will want to focus on in your sanitation areas include:Â
Areas to Prioritize
- High-touch surfaces like sinks, faucets, and handles
- Soap and sanitizer dispensers (Need to be cleaned and refilled)Â
- Paper towel dispensers and air dryers (Need to be cleaned and refilled)Â
- Backsplashes, mirrors, and counters (Need to remove all water and soap residues)
- Floor and drain areas (Need to remove all moisture to prevent microbial buildup, which attracts gnats & other pests)Â
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Any dispensers your facility uses should be periodically checked throughout the day to ensure they are stocked and working correctly. If you do not have dispensers, basics like soap, sanitizer, and paper towels should still be maintained and readily available.Â
When cleaning backsplashes, mirrors, and counters, use the appropriate products and tools to clean them efficiently. For example, some microfiber cloths are manufactured differently, using softer materials, to help you clean mirrors with a streak-free shine while remaining durable enough to lift stubborn soils.Â
Lastly, the drains and surrounding floor surfaces around your sanitation stations should be cleaned daily to prevent biofilm (a coagulation of bacteria, fungi, and algae) from building up in your drains and pipes. This film attracts gnats and other pests, putting your facility at risk of health code violations.
Bar Areas
Bar tops are notorious for sticky, sugary spills, which both annoy guests and attract pests like ants, gnats, and flies. Because of this, bar surfaces must be cleaned more frequently than most of the other surfaces in your food service facility. Some of the other bar surfaces to focus your cleaning efforts on include:Â
Areas to Prioritize
- Counters and bar tops
- Glassware and dishwashing stations
- Beer taps, soda guns, and nozzles
- Ice bins and scoops
- Underbar coolers and speed racks
- Floors, mats, and drains
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All of these areas can and frequently do collect the drips from the drinks served. Guests can be just as messy, so keeping napkins stocked and tables buffed with an effective sanitizing solution is key to maintaining your bar area throughout the day.Â
Dining Areas
The dining area is one of the most high-maintenance spaces in your facility, as tables, chairs, and menus must be cleaned and sanitized after every guest. Any staff involved in this process should be adequately trained to ensure they follow all health and safety protocols.
If you’re onboarding new staff or want to confirm that your existing team is following proper procedures, reach out to us to learn more about our complimentary training opportunities. We work directly with your team to build confidence, enhance performance, and boost their overall productivity.
Beyond the most visible surfaces, several additional areas should be prioritized for cleaning in your dining spaces:
Areas to Prioritize
- Tables and chairs
- Condiment holders and menus
- Highchairs and booster seats
- Floors and entryways
- Windows, ledges, and walls
- Service stations
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By addressing all high-touch and high-risk areas in your dining environment, you can ensure a safe and welcoming experience for every guest, all while fostering a sparkling reputation.Â
Restrooms
Restrooms, both public and private, are area zero for germs, bacteria, and pathogens. This is why stopping these dangerous particles at the source is key to preventing outbreaks in your facility.Â
Areas to Prioritize:Â
- Toilets, urinals, and partitions
- Sinks, faucets, and soap dispensers
- Floors, drains, and grout
- Mirrors, countertops, and fixtures
- Trash receptacles
- Doors, handles, and switches
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Using effective sanitizers and disinfectants is only the first step in an effective and compliant restroom sanitation routine. From dispensers and consumables to deodorizers, floor care, and more, there are many other elements to consider.Â
If you have specific questions about what products and equipment would work best for your restrooms, reach out to our team so we can partner you with an industry expert. They will work with you to find customized solutions and schedule a free facility evaluation, during which we complete an in-depth analysis of your facility.Â
When you partner with Americhem, you can expect end-to-end solutions for all your bathroom sanitation needs. Want to learn more? Contact us today!Â
Building Exteriors
Building exteriors are often overlooked, even though they are the first thing guests see when visiting your facility. Whether or not your business offers outdoor seating, maintaining your building’s exterior is essential, not only for reputation and curb appeal, but also for safety and compliance.
Areas to Prioritize
- Entrances and walkwaysÂ
- Outdoor dining areas (Ex, tables, chairs, umbrellas, etc.)Â
- Windows and doors
- Dumpster and trash cansÂ
- Exterior lighting and signage
- Parking lotsÂ
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For walkways and parking lots, we offer a wide selection of equipment options. From commercial ride-on sweepers and scrubbers to pressure washers, Americhem provides the reliable tools you need to maintain your building’s exterior.Â
When it comes to products, we carry a comprehensive range of essentials and specialized supplies to keep your operations running smoothly year-round. A few examples include:
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Our powerful outdoor equipment line from Kärcher can tackle everything from light sweeping to heavy-duty debris and even ice removal. During slow or harsh seasons, maintaining a clear exterior (especially in parking lots) can make the difference between getting more business and customers turning away.Â
These machines are designed with operator comfort and ease of use in mind, featuring intuitive controls that make training and daily operation easy for your staff.
For more information, contact our team today. We’ll connect you with an equipment expert who can walk you through the best options for your facility’s exterior cleaning and maintenance needs.
3-Sink System Cleaning Procedure
The 3-sink system is a fundamental sanitation process in the food service industry, ensuring proper dishware cleaning and compliance with health code standards. Read on to learn the key steps involved in this process.
1. Start by gathering supplies and applying area-specific PPE
The 3-sink cleaning process starts with the basics. Gather your supplies and your area-specific PPE. The actual chemicals, tools, and PPE will vary depending on your facility’s individual SSOPs (Sanitation Standard Operating Procedures).Â
This said, staff always want to use an apron, gloves, and a hair net. For tools, you will want to grab your preferred scrubbing tool (a pad, brush or sponge), sanitizer test strips, dish detergent and sanitizer solutions.Â
Once you have acquired these basic items, you can proceed to the next step.Â
2. Inspect sinks for food debris
Before adding any chemicals, you and your team should inspect all three sink basins for leftover debris. Any remaining food particles can contaminate the cleaning solutions, making this inspection step essential for both compliance and cleaning effectiveness.
3. Fill sinks with their appropriate mixtures
For this step, it is non-negotiable that your team follow the manufacturer’s instructions on the detergent and sanitizer solution labels. These directions specify the exact dilution ratios and water temperatures required for cleaning efficacy and compliance with health code regulations.
1. Start with your wash sink, and add your diluted detergent up to the fill line in the sink basin.Â
Note: To remain effective, monitor the temperature of your wash sink solution to ensure it stays at or above 110 degrees F.
2. Fill your rinse sink with clean water up to the fill line in the sink basin.Â
3. Add your diluted sanitizer solution up to the fill line in the sink basin.Â
Note: To remain effective, monitor the temperature of your sanitizer sink solution to ensure it stays between 65 degrees F and 75 degrees F, as per the product label.
4. Test your sanitizer solution chemical level
Before you proceed with dishwashing, you will need to test your sanitizer solution to ensure it has the correct chemical strength, measured in PPM (parts per million).Â
Using your test strip, dip directly into the sanitizer (not the foam) for 5 seconds.Â
Look for the correct dilution level as noted on the sanitizer product label, then compare it to the results on the label.Â
If it matches, proceed with the next step.Â
5. Scrape off Large Food Debris
Now that you have your solutions set up correctly, you are ready to inspect your dishes before washing.Â
Often, large pieces of food debris are left on the dishware after it was collected from the guests. If staff fail to remove this debris before washing, it can create a host of issues, including.Â
- Decreases washing effectiveness → Large pieces of debris can hold bacteria, contaminating your wash solution, rendering your solution ineffective.Â
- Increases equipment damage risk → Large food debris holds a risk of clogging your sink and drains, causing your equipment to break. Downtime in the food service industry is costly and impacts the business on every level.Â
- Increases chemical and water waste → Not scraping off the excess food debris contaminates your cleaning solutions faster, leading to unnecessary chemical, water, and time waste.Â
- Raises cross-contamination risk → Food service facilities often have to manage guests’ food allergies, so if large pieces of food are left stuck in the sink, it will contaminate all the subsequent dishware with the allergen. This can lead to compliance issues and expose the facility to legal problems if a guest has an allergic reaction.
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For all these reasons, carefully scrape and inspect dishes before proceeding with the next steps.Â
6. Begin washing dishware
You can fully submerge your dishware and tableware in the detergent solution, then clean with your preferred sponge, brush, or pad.Â
7. Rinse off dishware with water
Next, fully submerge your dishware in the rinse sink. Rinse the tableware and dishware completely to remove all detergent solution.Â
8. sanitize all dishware
Remove all items from the rinse sink and transfer to the sanitize sink, fully submerging them in the solution. Submerge for the full contact time listed on the sanitizer’s product label.Â
9. Dry dishware in designated area
Remove all items from the sanitize sink and transfer to a designated area for drying.Â
The dishware should be left to air dry in a down position.Â
10. Replace and Refill Sink Solutions
As you work through cleaning, you will notice that your solutions become increasingly soiled with each dish. Typically, around the 30-minute mark, you should start replacing and refilling your cleaning solutions. Use your best judgment when deciding this, as the actual time will depend on what you are cleaning and how quickly your staff works.Â
To start the refill process, you’ll need to drain all three sinks completely. Rinse each one out, and use a scrubbing brush where required to clean out any leftover food debris from the basin.Â
Refill the sinks again using the same steps above, and test the sanitizer solution again before completing the rest of your task.Â
Repeat with each proceeding round of cleaning.Â
11. Drain and clean out sinks
When all dishes have been cleaned and sanitized, drain out all remaining liquid from each sink. Again, visually check each sink to ensure no food debris remains. If there is, remove.Â
Fill all three sinks with your preferred detergent solution, then allow them to soak for at least 1 minute. Scrub all three sinks with your preferred sponge, brush, or pad.Â
Drain the detergent solution, then rinse the sinks with fresh, clean water. Last, use your preferred sanitizer to sanitize all three sinks, following the manufacturer’s instructions on the sanitizer label.Â
12. Inspect work, return supplies, and wash hands
Complete a final visual inspection on each sink to ensure there is no debris left, and that all solutions have been drained entirely.
Return any supplies you used to their designated storage areas. For your PPE, discard single-use items, and place reusable PPE in its designated laundering area.Â
Wash your hands thoroughly, following your facility’s SSOPs. After this, you are done!Â
Training & Certification Opportunities
With our customized training seminars, your team gains practical skills, expert guidance, and the confidence to deliver smarter, safer cleaning, helping your food service operation run efficiently while keeping your facility spotless and well-maintained.
Health & Wellness
Your staff will learn about the chain of infection, adjusting to community threat levels, the difference between cleaning and disinfecting, and ATP testing to measure cleanliness levels. Helping you maintain a healthy facility is our top priority.
Safety in the Workplace
Your staff will learn about hazard classifications, safety data sheets, compliance with rules and regulations, and overall safety practices in our industry.
Results Oriented Cleaning
Your staff will learn the difference between productive cleaning and busy cleaning. They will learn about the best processes to maximize cleaning outcomes and about facility perception for improved customer satisfaction.
Bloodborne & Pathogens
Your staff will learn and understand occupational risks and exposure control plans. Under the OSHA’s Blood Borne Pathogen Standard, employers must train employees annually, regardless of prior training.
Floor Care
Your staff will learn the techniques, proper procedures, chemical products, and equipment needed to achieve professional-looking floors, ensuring safety, efficiency, and long-lasting results that enhance the overall appearance of your facility.
Restroom Sanitation
You can make sure your team has the skills, tools, and protocols to keep restrooms spotless and reduce the spread of germs, because a clean restroom means a healthier facility for everyone.Â
Basic Equipment Care
Get easy, hands-on tips for maintaining your tools and equipment. Learn daily upkeep, correct storage methods, and quick troubleshooting to ensure top performance and long-lasting equipment, perfect for regular cleaning tool users.
Synthetic Floor Care
Your team will gain hands-on knowledge in cleaning, maintenance, and protection of synthetic floors. This includes best practices for daily and periodic care, recommended products, equipment operation, and tips for extending floor life and appearance.
Recommended Supplies for Food Service Facilities
Safe, Multi-Purpose Cleaning Solutions
Food Service Packaging
Variety of containers and packaging for takeout or delivery services.Â
World Centric® Hinged Takeout Containers
Convenient one-piece design with a tear-away lid. Sustainable alternative to traditional plastic. Oven- and microwave-safe for short periods.
GEN Microwavable Container with Lid
Black base with a clear lid, these food containers are the perfect option for pick-up, delivery or take out. Lid is separate piece. Items are microwave safe. 48 oz.
Pactiv Microwavable Containers
Versatile, economically priced containers accommodate both hot and cold foods. Tight-fitting, leak-resistant lid seals in heat and keeps your food fresh.
GEN Microwavable Food Container
Black base with a clear lid, these food containers are the perfect option for pick-up, delivery or take out. Lid is separate piece. Items are microwave safe. 32 oz.
GEN Microwavable Food Container
Black base with a clear lid, these food containers are the perfect option for pick-up, delivery or take out. Lid is separate piece. Items are microwave safe. 16 oz.
Tableware & serve ware
Variety of table ware and serve ware such as plates, utensils, cups, and other related items.
Dart® J Cup® Insulated EPS Foam Cup - 16 oz.
Keeps hot beverages hot and cold beverages cold. Reliable and non-absorbent, beverages won’t leak or soak through. Dual-use cups save space and time.Â
Dart® Plastic Lids, Straw-Slot Lids
Use with foam cups to take hot or cold beverages on the go. Universal lids designs are compatible with a wide variety of foam cup sizes.
Marcal Pro® Etiquette 2-Ply Interfold Napkin
Premium napkin, perfect for any dining experience, restaurant, or food service facility. Soft and stylish in a simple package. 8″ x 6.5″, White, 12/500/cs
Boardwalk® 3-Compartment Plate
Compostable and disposable dinnerware made from sustainable sugarcane bagasse fiber. Strong and durable dinnerware is freezer and microwave safe.
SOLO® Single-Sided Poly Paper Hot Cups
Polycoated paper cups are designed to hold hot beverages. Heat-sealed seams and interlocked bottoms prevent leaks and help retain heat.
SOLO® Cappuccino Dome Sipper Lids
Dome design is perfect for frothy hot drinks. Sipper cut enables heat-retaining, lid-on enjoyment. When used with companion Dart cups, lid fits snuggly and securely.
Boardwalk® Polystyrene Fork
Cutlery made from rigid polystyrene material is great for use with firm foods. Neutral color fits a wide variety of occasions and cuisines. Economical, yet sturdy option.Â
Dixie® Heavyweight Paper Bowls
Moisture resistance, grease resistance, and dry and wet rigidity make Dixie Ultra® Heavy-Weight Paper Bowls the right choice for heavy foods.Â
Safety & PPE
Help your facility prevent the transmission of pathogens, protect your team, and stay compliant by providing your team with the appropriate PPE. From hair nets and face masks to helmets and hearing protection, we have it all.
KleenGuardâ„¢ Particle Protection Aprons
Breathable, microporous film laminate combines comfort and protection in a clean, white apron. Aprons offer a sturdy liquid and particle protection barrier.
AmerCareRoyal® Koronet Hairnets, White
This lightweight Koronet, with extra-tight weave, reduces the chances of falling of hair into food while cooking or serving. Perfect for avoiding unsanitary hair contamination of food.
AMBITEX® BRD Series Polypropylene Beard Nets
Keep beard and facial hair secured during food handling, processing and serving. Spun-bound polypropylene allows air to circulate for added comfort.
Powder-Free Nitrile Gloves
SemperGuard® Nitrile gloves are designed to provide superior fit, feel, and strength without latex. Their textured fingertips provide grip in both wet and dry work environments.
3Mâ„¢ BXâ„¢ Molded-In Diopter Safety Glasses
Glasses that have a stylish appearance and reliable protection provide workers with a comfortable pair of safety glasses that remain pleasant to wear over extended periods of time.
Cleaning Products
Food service businesses require effective cleaning products to keep kitchens and surrounding areas safe and compliant. Please browse our selection of top cleaning products for food service applications below.Â
Spartan Sani-T-10 Plus® Food Contact Sanitizer
Quat-based, food contact sanitizer for use in food handling areas, restaurants, bars, and institutional kitchens. Non-chlorinated sanitizer.Â
Spartan Oven & Grill Cleaner
A combination of solvents, wetting agents, and alkaline materials. Effectively cleans hot or cold surfaces and can be used for daytime or overnight cleaning.
Spartan Chlorinated Degreaser
Heavy-duty concentrated liquid formulated with bleach to quickly remove carbonized soils. Safe to use on aluminum, galvanized steel and stainless steel.
Spartan Chlorinated Plus® Degreaser
An ultra-heavy-duty, strong alkaline, high foam, concentrated degreaser, fortified with bleach. It may be used in the meat, poultry, and seafood industries.
Spartan High Acid Cleaner FP
This highly active liquid acid removes mineral deposits like milkstone and beerstone from stainless steel and other acid resistant surfaces. pH <1.0
Spartan Sani-Tyze® Food Contact Sanitizer
A ready-to-use quaternary-based cleaner, sanitizer, and deodorizer formulated for maximum economy and convenience wherever food is prepared or served.
Spartan Consume® Drop-in-a-Drain® Treatment
Microbes consume the organic buildup on pipes, breaking it down and keeping them free-flowing. Encapsulated in a unique water-soluble packet.
Dispensers
We know hand washing and sanitizer stations are a critical part of cleaning routines in food service facilities.
Browse some of our top-selling dispensers below.
Transcend® by Marcal® Mini Smart-Core™ Twin Dispenser
Small footprint perfect for small or limited space areas. Controlled-use dispenser. Enclosed tissue for sanitary, hygienic dispensing.Â
Transcend® by Marcal® Side By Side Smart-Core® Dispenser
Attractive and compact dispensing system. Controlled-use dispenser to reduce costs. Enclosed tissue supply for sanitary, hygienic dispensing.Â
GOJO® Purell® ES10 Automatic Hand Sanitizer Dispenser
Simple touch-free dispensing system. Transparent refills make it easy to check product levels. Slim profile fits in tight spaces.Â
Spartan foamyiQ® Cranberry Ice® Foaming Handwash
Formulated to leave skin feeling softer, smoother and silky. By design, there are no costly dispensers to install, maintain or repair. Dispense directly from the cartridge.Â
Spartan foamyiQ® Lemon Non-Alcohol Hand Sanitizer
This gentle and effective foaming, anti-bacterial hand sanitizer features a sunshine lemon fragrance. Specially formulated without alcohol.
Americhem Dispenser Program
How Can You qualify for free dispensers?
Program Details:
- Customers who meet our ROI criteria will receive free dispensers.
- Americhem provides free installation and maintenance on dispensers once criteria is met.
- Customers must maintain their purchase levels to continue enjoying the benefits of the program.
Equipment for Food Service Facilities
Floor Scrubbers
Our extensive selection includes compact walk-behind models, high-capacity ride-on machines, and versatile autonomous machines.
Floor Sweepers
Built for durability, these machines remove dirt, dust, and debris from a wide range of surfaces, handling years of heavy-duty cleaning with ease.
Vacuums
Choose from our comprehensive selection of professional grade upright, backpack, wet-dry and canister commercial and industrial vacuums cleaners.
Floor Machines
Make deep cleaning, stripping, polishing, buffing, and burnishing tasks faster, easier, and more consistent for your team with professional floor machines.Â
Autonomous Machines
Clean your spaces with minimal human involvement using autonomous equipment. These smart machines free up your staff to focus on higher-value tasks.
Outdoor Equipment
From small articulated sweepers with unrivalled compactness and maneuverability to powerhouses with all-wheel steering, we offer it all.Â
Extractors
Americhem offers everything from compact carpet extractors to ride-on dual-technology extractors that perform interim and deep-cleaning tasks.
Pressure Washers
Available in hot or cold water models with both electric and gas options, commercial pressure washers are designed to meet all your cleaning and restoration needs.
Specialty Equipment
Choose from industrial blower fans, all-surface cleaning machines, multi-surface cleaning machines, and more to complement your commercial cleaning program.
Complimentary Facility Evaluation
Free, In-depth Analysis on Your Facility
- Facility Walkthrough
The walkthrough will include a comprehensive tour of your food service facility to assess your current equipment, layout, and cleaning procedures.
- Equipment Assessment
Our team evaluates your machines to identify areas for improvement and suggest relevant enhancements.
- Operational Improvement Plan
Using the insights gathered, we’ll develop a strategic plan to improve your cleaning performance, efficiency, and return on investment.
- Customized Recommendations
You’ll receive continuous expert recommendations customized to your plant’s specific needs and objectives.
Solutions For Every Kitchen
We offer a complete line of janitorial solutions for every food service application, including:Â
Commercial Kitchens
Restaurants, Hospitality, Cafeterias, Etc.
Restaurants
Full-Service, Fast-Casual, Fast Food
Bars
Pubs, Dive Bars, Sports Bars, Cigar Bars, Etc.
Breweries
Large-Scale Breweries, Microbreweries, Tasting Rooms
Winerys
Large-Scale Wineries, Artisan Wineries, Vineyards
Coffee Shops
Cafés, Coffee Shop Chains, Artisan Shops, Etc.
Bakeries
Retail, Wholesale, Specialty Bakeries Â
Food Trucks
Street Food, Specialty, Dessert, Beverage Food TrucksÂ
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Frequently Asked Questions
There are several routine steps employees need to follow when washing their hands at a sanitizing station. These are as follows:Â
- Rinse → Rinse your hands with water to wet them.Â
- Dispense Soap → Use your facilities dispenser for soap, then spread it on your hands and wrists.Â
- Scrub → Scrub the soap into your skin for at least 15-20 seconds.Â
- Rinse Off Soap → Rinse off soap residue from your hands and wrists. Ensure no soap is left over.Â
- Dry → Dry off your hands and wrists, once again, using your facilities’ paper towel dispensers. Dispose appropriately.Â
- Sanitize → If required, sanitize your hands using your facility’s dispenser for sanitizer. Rub thoroughly into your skin and allow to air dry.Â
- Apply PPE → Put on gloves and other required PPE before walking onto the production floor.
The specific steps for general surface cleaning will depend on both the area you are cleaning and your individual facility’s SSOPs. If you need assistance setting up your facilities’ SSOP guidelines, reach out to our team here.
For the basic steps for kitchen surface area cleaning, you can review the instructions below →
1. Gather supplies and apply area-specific PPE.
- Ex: Gloves, Hair nets, Beard nets, Aprons
2. Remove all food from work areas.
- Food should never come into contact with cleaning chemicals, so all products for human consumption should be removed and stored for the duration of the cleaning process.
3. Gather your required cleaning supplies.
- Ex: Brush, Scraper, Microfiber Cloths, Sanitizing Bucket, Squeegee, Degreaser, Sanitizer, etc.
- Note: Ensure your tools and chemicals are compatible and effective for food service applications.
4. Pre-scrape food debris on cooled surfaces.
- All large food debris should be scraped off your dishes beforehand and discarded appropriately.
- Note: Be sure to only start this process on your stoves, ovens, and grills once they have cooled (at a minimum, below 110 degrees F for the oven/stove, and below 200 degrees F for the grill)
5. Wash kitchen surfaces.
- Use your degreaser as directed, washing all soiled surfaces.
6. Rinse kitchen surfaces.
- Thoroughly rinse the degreased surfaces and any remaining debris/soils, working from the top down, wiping or squeegeeing as you go to remove any remaining rinse water.
7. Sanitize kitchen surfaces.
- Use your sanitizer as directed to sanitize all surfaces. Allow surfaces to air dry.
8. Inspect work, return supplies, and wash hands.
- Return any supplies you used to their designated storage areas.
- Return or discard single-use PPE, then wash your hands thoroughly, following your facilities’ SSOP.
While facilities can customize the colors used, the universal color codes used for food service facilities are the following:Â
- Green = Food service areasÂ
- Blue = General cleaningÂ
- Red = High-risk surfacesÂ
- Ex: Bathrooms, Floors, Toilets, Partitions, Etc.
- Yellow =Â Fixtures and high-touch surfacesÂ