ServSafe Food Handler Study Guide for the ServSafe

Cleaning and Sanitizing

Foodservice establishments must be cleaned and sanitized to help prevent foodborne illness, and these processes are not the same. Cleaning is the removal of food and/or dirt. Sanitizing helps minimize pathogens and helps to limit the appearance of common pests like bugs and vermin.

Cleaning vs. Sanitizing

Different surfaces and items require different protection. Some need only to be cleaned. Others need to be cleaned followed by sanitizing to ensure pathogens have been controlled. Utensils and equipment are stored in the temperature danger zone, so any pathogens left behind have the potential to multiply rapidly.

Things to Clean

Every surface in a foodservice establishment must be cleaned and rinsed, from floors to walls. This includes storage shelves and even the garbage cans. Dust, dirt, food, and grease residue must be kept from building up. Anything worn, chipped, or cracked should be set aside as it cannot be properly cleaned or sanitized and could harbor pathogens inside the chips and cracks.

Things to Sanitize

Anything that touches food has to be cleaned, rinsed, and sanitized, such as pots and pans, knives, cutting boards, and prep tables.

How to Clean and Sanitize

Cleaning and sanitizing must be done properly to avoid chemical contamination, and should be done according to the proper procedure. Always use the manufacturer’s guidelines and your facility’s policy when using cleaners and sanitizers.

Surfaces

Surfaces should be cleared of any food, washed, rinsed, sanitized, and then allowed to air dry.

Stationary Equipment

Stationary equipment like a stand mixer or a slicer should be cleaned and sanitized. Unplug stationary equipment, remove any parts that come off, and wash, rinse, and sanitize them (or run them through the dish machine if possible).

Always remove food particles from equipment surfaces. Wash, rinse, and sanitize those areas, let the areas air dry, and put the removable pieces back on.

When to Clean and Sanitize

Clean and sanitize equipment, utensils, and surfaces at these four times:

When you’ve finished using them
If you’re interrupted mid-use and something could have contaminated them
Before you begin a task using a different food item
After four hours of working with the same items

Effective Sanitizer Use

Sanitizers must be used properly to be effective and your manager should help you make sure your sanitizer water is the proper temperature, you’ve used the right amount of sanitizer solution, and you understand how to test the sanitizer strength. Items must be submerged in sanitizer for long enough to reduce pathogens. When sanitizers have been sprayed or wiped on prep tables or other surfaces, they must be allowed to air dry.

Cleaning Dishes

Foodservice establishments use a dish machine or the three-compartment sink to wash items. Plates, bowls, cups, glasses, and flatware are cleaned in dish machines. Larger items like pots, pans, and buffet table pans are cleaned in the three-compartment sink. Both have specific procedures to follow when using so items are properly cleaned and sanitized.

Using a Sink

Each end and compartment of the three-compartment sink must be cleaned and sanitized, and then set up properly. Sink one must be filled with 110° F (at least) water and detergent. Your manager will train you on how to do this. Sink two must be filled with water or left empty if you intend to spray items rinsed. Sink three must be filled with water and the correct amount of sanitizer, and must be checked that it’s strong enough with a test kit. Your manager will train you on this as well.

Always soak, scrape, or rinse items before placing them in sink one.

In sink one, scrub the items to loosen dirt, and refill sink one once the water is dirty and the suds are gone.
Rinse in sink two by dipping into water or spraying with water, removing all suds and food/dirt, and refill sink two once the water is too dirty or sudsy.
Sanitize in sink three by soaking in the sanitizer solution according to the manufacturer’s details. Never rinse after sanitizing as it may recontaminate the item.

Air dry items upside down on clean shelves. Never wipe items dry.

Using a Dishwasher

Always use foodservice dish machines in line with the manufacturer’s instructions and your manager’s procedures. There are guidelines to follow to ensure proper cleaning and sanitizing of items washed in dish machines.

Guidelines

Free items of food debris by pre-soaking, rinsing, or scraping. Never overload dish racks and use the proper rack for the item being washed. Load racks so that the water spray reaches each item. Air dry items when they come out of the machine and never dry with a towel. Check the gauge (per your manager’s instructions) to make sure everything is correct (water temperature, sanitizer levels, and pressure). Inform your manager of any wrong reading. Change or drain water when needed.

Dishwasher Care and Maintenance

Dish machines must be cleaned throughout the day. Check for obstructions in the spray nozzles. Fill the tank with clean water when necessary. Ensure detergent and sanitizer containers are full. Clean mineral deposits when necessary.

Garbage Management

Food handlers can cross-contaminate after handling trash. Trash can also contribute to smells and pests, so garbage should be taken out as soon as possible, being careful not to contaminate anything in the process. Never clean garbage cans around food prep areas. Wash the inside and outside of the cans. Keep lids closed on outside receptacles. Keep lids closed on inside cans when not in use.

Pest Management

Pests can cause physical and biological contamination, which can lead to foodborne illness. Notify your manager if you see signs of pests such as droppings, eggs, or nests. Also look for tears, rips, and bite marks in packaging.