Food Handler Video Transcripts

Use the table of contents to find the video transcript you need. Note that not all modules
from the course have videos or transcripts.

Welcome....................................................................................................................................... 1
Module 1 | The Importance of Food Safety............................................................................... 3
Module 2 | How Food Becomes Unsafe: Risk Factors............................................................. 5
Module 4 | Receiving and Storing Foods.................................................................................. 8
Module 5 | Preventing Cross-Contamination.......................................................................... 11
Module 6 | Time and Temperature Controls............................................................................ 13
Module 7 | Preparing and Handling Food................................................................................15
Module 8 | Cleaning and Sanitizing..........................................................................................18
Welcome

-Program Overview

Welcome to your Food Handler Certificate Training with Trust20!

This training is short and sweet! You'll watch animated videos, play some games, and learn
everything you’ll need to know to receive your ANSI-accredited Food Handler Certificate
—all in about one hour!

We’ll walk you through things like the importance of food safety, employee health, personal
hygiene, receiving and storing food, how to prevent cross contamination, how to prepare
and handle food, time and temperature controls, and proper cleaning and sanitation
techniques.

As a Food Handler, you are directly responsible for ensuring that food remains safe at all
times—and that’s where we come in! Let’s dive in!

This course is organized into bite-sized chunks that only take 2–3 minutes to finish. Do a
few on the subway, one during a commercial break, or work through the whole thing over a
cup of coffee-it’s up to you!

-Navigation Tips

This video will guide you through basic navigation tips for this training.

The course sidebar is on the left side of your screen and can be toggled using the menu
icon. Use it to track your progress through the lessons.

Throughout the course, you’ll encounter various content types, such as videos. Use the
controls at the bottom of the video player to play, pause, adjust settings, and enable
captions. Be sure to watch each video fully to meet the completion requirements.

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You'll also find different interactions—follow the instructions to complete them. Make sure to
review all of the information found in interactions. There are also ungraded tests that will
help reinforce your learning.

The "Continue" button at the bottom of each lesson unlocks when all content is completed.
If you can’t move forward, revisit the videos and interactions. When the "Continue" button
unlocks, it will change color, allowing you to proceed to the next lesson. If you need
assistance, visit the Trust20 Help Center via the link at the bottom of the lesson.

After finishing the training, you’ll see the "Congratulations!" Lesson. You can close the course
by selecting the "X" in your browser or the "EXIT COURSE" button.

Finally, review your Course Tasks list on the Trust20 learning site for the final assessment.

Enjoy your Trust20 training!

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Module 1 | The Importance of Food Safety

-Food Safety

Food safety is important because it protects customers from foodborne illnesses caused
by cross-contamination and cross-contact with allergens. Following food safety best
practices also helps prevent foodborne illness outbreaks. According to the Food and Drug
Administration, “when two or more people get the same illness from the same
contaminated food or drink, the event is called a foodborne illness outbreak.” Instances
where outbreaks involve large numbers of people or severe or unusual illness are generally
investigated by the Centers for Disease Control and Prevention (CDC). They may also
collaborate with the Food and Drug Administration (FDA) or Food Safety and Inspection
Service (FSIS), part of the U.S. Department of Agriculture (USDA). Some foodborne illnesses
that may sound familiar include those caused by bacteria like Salmonella, E. coli, and
Listeria, along with the highly contagious virus, Norovirus. The FDA also identifies Shigella
and Hepatitis A as part of the “Big 6” most common causes of foodborne illness. These
illnesses can cause severe pain, discomfort, and, in some cases, even death. Food safety is
even more critical to certain high risk populations because they are more likely to get sick
and have more severe illnesses. These high risk populations include:

● The elderly
● Pregnant people
● Children younger than five years old
● Immunocompromised people like those with HIV-AIDS or cancer, or recipients of
chemotherapy or transplants

The CDC estimates approximately 48 million people get sick from foodborne illnesses each
year. Of those 48 million people, 128,000 people are hospitalized, and 3,000 people die
from these foodborne illnesses. Foodservice operators are required to obtain a food service
license before their business is allowed to begin operating. In some states, employees must
have an employee health permit to prove that they know how to handle food safely.
Neglecting these licenses or permits can lead to hefty fines, the suspension or closure of a
restaurant, and even jail time. Health inspections are conducted after a restaurant or food
service initially opens and then are followed by routine follow up inspections. In some cases,
additional inspections are required to address food safety issues. Health inspectors can
fine, suspend, or even shut down an establishment if they do not continuously meet the
standards for food safety.

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The bottom line? In order to smoothly run a foodservice establishment, it is critical to
maintain exceptional food safety practices at all times. Even if you do not have to face such
serious consequences, your business still has to consider staff morale and its reputation
with the public. Poor food safety practices can cause employees to start looking for more
respectable places to work so they do not have to worry about their own health or the
consequences of a bad health inspection. Word of foodborne illness or unsafe conditions
can spread quickly among communities, both online and locally. Media may even call out a
business’ lack of food safety and discourage future customers from ever visiting. All in all,
food safety is important because it protects customers from foodborne illnesses, prevents
restaurants from having to face legal consequences, and helps them maintain a good
reputation. It’s important you keep these reasons in mind as you go through the later
modules so you understand why these food safety practices are a critical part of your
business to implement and maintain.

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Module 2 | How Food Becomes Unsafe: Risk Factors

-Poor Cleaning and Sanitizing

Poor cleaning refers to when soap and water do not properly remove filth and grime from
equipment, utensils, or any other food contact surface in and around the kitchen. Poor
sanitizing means the improper use of a sanitizer solution to reduce the number of
pathogens on a surface. Cleaning and sanitizing are equally important. Without proper
cleaning, pathogens can hide behind residue, making it so they cannot be killed, even with
proper sanitization. It is critical for you and your team to properly clean AND sanitize all
utensils and equipment to prevent pathogens from multiplying and creating a danger to
food safety. You and your team should know when and how to properly clean and sanitize
food-contact and non-food contact surfaces, how to use 3-compartment sinks to clean
and sanitize, how to set up and use dishwashing machines, and how to safely dispose of
garbage.

-Time Temperature Controls

Some foods grow bacteria more easily and more quickly than other foods. They are known
as time-temperature control for safety or “TCS” foods because they require certain time
and temperature controls to prevent unsafe bacteria growth. TCS foods are those that are
high in carbohydrate and protein levels, neutral or slightly acidic, and contain moisture. The
most common TCS foods include:

● Meat products
● Poultry
● Eggs
● Fish, shellfish, and crustaceans
● Milk and dairy products
● Tofu or other soy protein
● Sprouts and sprout seeds
● Garlic-and-oil mixtures
● Sliced melons, tomatoes, or leafy greens
● And heat-treated plant foods, such as cooked rice, beans, potatoes, or other veggies

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Time-temperature abuse allows pathogens to grow rapidly. It occurs when TCS foods are in
the temperature danger zone for too long. This is important! The temperature danger zone
is considered the range of temperatures between 41°F and 135°F. There are three reasons
that TCS foods may enter the temperature danger zone: they are not cooked to the
minimum internal temperature, they are not stored at the proper temperature, or they are
not cooled or reheated properly.

-Cross-Contamination

Cross-contamination refers to the transfer of bacteria or other contaminants from one

surface, substance or object to another. There are three main types of
cross-contamination: food-to-food, equipment-to-food, and people-to-food. It can
happen when ready-to-eat foods come into contact with contaminated products like, raw
animal products or their juices. When dirty or improperly washed equipment is used, or
when workers touch food items with bare hands or contaminated gloves. All of these can
end up making consumers sick.

A poor flow of products, such as improper direction of shift or movement within the kitchen,
can contribute to cross-contamination. It's essential to establish a well-designed flow that
ensures separation between raw and cooked foods, implements clear pathways, and
minimizes contact between different food items. By organizing the kitchen space effectively
and following a logical flow, the risk of cross-contamination can be reduced, promoting food
safety and maintaining high-quality standards.

-Poor Personal Hygiene

Maintaining personal hygiene is crucial to prevent cross-contamination in the food industry.

Before starting work, it is important to follow hygiene practices such as handwashing and
wearing proper protective clothing. Additionally, annual health checks are necessary to
ensure the well-being of personnel handling food. These measures help safeguard food
safety and maintain a healthy working environment.

Poor personal hygiene practices by food handlers can lead to foodborne illness in
consumers in many ways. Did you know that coming to work while sick is the leading cause
of foodborne illness? Improper hand washing or improper glove hygiene can also lead to
cross-contamination and cross-contact because germs, chemicals, and allergens can still
be on your hands when you handle food.

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Please see the resources section for more on proper handwashing. Other poor personal
hygiene practices that can lead to foodborne illnesses include:

● Coughing or sneezing over food and transferring your illness to others. Even people
who are asymptomatic and feel just fine can still carry germs and transfer illness to
others.
● Wearing dirty clothing can transfer harmful germs onto food if the dirty clothing and
the food accidentally come in contact with each other.
● Wearing jewelry can also lead to the physical contamination of food.
● Eating and drinking inside prep areas might not seem like a big deal, but it is
considered unclean. Eat and drink only in approved areas, and wash your hands
before resuming food handling.

Needless to say, good personal hygiene is critical to preventing foodborne illnesses.

-Unsafe Food Sources

Unsafe sources refer to food sources or vendors that are not inspected and do not meet
the applicable local, state, and federal guidelines put forth by regulatory agencies such as
the FDA or the USDA. These agencies set standards that suppliers are required to meet to
ensure the food you receive has been produced, processed, distributed, and prepared
safely. If you purchase food from unsafe sources, you cannot be certain it is safe to
consume. Here’s an example: Suppose you like to buy meat from a certain supplier, even
though it was not inspected by the USDA. You might not think there are any problems with
the product and you may not even see an issue when you’re receiving the product.
However, what you don’t know is that the supplier is processing meat from sick or diseased
animals, and that can lead to contamination. Ensuring you source ingredients from safe
suppliers will prevent your business from the potential food safety risks that occur during
the food production process.

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Module 4 | Receiving and Storing Foods

-TCS Foods and Non-TCS Foods

No matter how much effort you put into ensuring food safety, it's pointless if your
ingredients were contaminated before you received them or if you're storing them in a
manner that causes them to become contaminated. Because of this, it is so important that
you know how to receive and store food properly.

To start, let’s discuss TCS and non-TCS foods in a little more detail. TCS foods include
meats, poultry, seafood, dairy products, cooked foods, fruits, vegetables, and other foods
that will become unsafe to consume if not kept under 41°F. When you receive packages
containing TCS foods, they should be packed in foam or heavy corrugated cardboard or in
the case of produce, plastic. These are good insulators that help keep food items cold while
also protecting them from physical damage. When you receive TCS foods, you should open
them immediately and use a food thermometer to ensure that their temperatures are below
41°F. If refrigerated foods are above 41°F or if frozen or partially thawed foods are above 0°F,
they must not be consumed, and you must notify your manager immediately. Unlike TCS
foods, non-TCS foods do not require any frozen gel packs or dry ice, nor do they need to be
packed in foam or corrugated cardboard or plastic. You do not have to measure the
temperature of non-TCS foods.

It is imperative that all inbound food items must be reviewed for any evidence of
time/temperature abuse, product tampering, or pest activity upon receipt. In order to check
for tampering, first carefully examine the food product packaging itself to confirm that all
seals, wrappers, or anti-tampering devices are intact. At this time you can also check for
signs of pest activity by looking for actual pests or signs of pests which can include
container or product damage, holes, nests, or feces. If you notice any of these signs, do not
accept the product.

When receiving raw materials from suppliers, it is important to have clear specifications or
requirements in place. These specifications outline the desired quality, characteristics, and
any other specific details of the raw materials needed for the food production process.
These specifications to the suppliers, it ensures that the raw materials meet the necessary
standards and specifications set by the food business, thereby maintaining quality and
safety throughout the supply chain.

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After verifying the products you have received are safe to consume, the next step is to learn
how to store these foods safely. First, we'll talk about the places you should never store
food. Do not store food less than six inches from the floor, eighteen inches from walls, or
one foot from the ceiling so that you can clean around these items. You should never store
food in direct sunlight or very humid, high-temperature areas. Certain foods can break
down in sunlight and high humidity can lead to mold and bacterial growth.

The FIFO system “FIFO” or “First-In, First-Out,” is a method of storing food so that the first
products you receive are the first products that customers will buy. FIFO stands for first in,
first out and consists of six steps:

1. Identify products with the soonest best-before or use-by dates. If they don’t have a
best-before or use-by date, mark them with the dates they were received.

2. Remove items that are damaged or past these dates.

3. Group the same kinds of food together.

4. Place items with the soonest dates at the front.

5. Place items with later dates behind the front stock.

6. Use stock at the front first.

Refrigerators are designed in a way that humidity levels, light, and temperature are different
on each level. Knowing which shelves are for which kinds of food is important not only for
organizational purposes but also for food safety and shelf life purposes.

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-Storing Foods to Prevent Cross-Contact

An important reminder!

Foods containing the most common allergens we discussed earlier should be stored as far
away as possible from other foods in order to prevent cross-contact. Make sure you
reference the labels on your food products to determine what food allergens may be
present.

You should use different shelves or completely different storage areas for these foods.
These will help prevent the accidental transfer of allergens to other foods not intended to
contain those allergens.

-Safely Storing Chemicals

Safely storing chemicals is essential to storing food safely. If stored incorrectly, chemicals
can easily get into food or spill onto food contact surfaces, resulting in customer illness or
injury.

To prevent these incidents from happening, label all portable containers containing
chemicals with the name of their respective chemical. This prevents you and other
employees from confusing chemicals with other substances. Also, make sure the label is
permanent and cannot be washed off. Store any chemical containers in a safety cabinet or
some other well-ventilated storage area that’s far away from food preparation and service
areas.

It is essential to promptly dispose of empty chemical containers and their packaging,

without ever repurposing them for storing other items, particularly food. Maintaining an
up-to-date inventory sheet is crucial to track the receipt and storage of chemicals. To
ensure the safe storage of chemicals, it is imperative to designate a specialized individual
responsible for managing the chemical storage area.

Make sure you store chemicals according to their hazard class. Store oxidizers, flammable,
and combustible substances away from ignition sources like flames, static electricity, and
anything else that can cause a spark. Store incompatible chemicals away from each other.
Always ask your manager if you are unsure regarding the storage procedure followed.

Remember, you can never be too careful when storing chemicals.

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Module 5 | Preventing Cross-Contamination

Simply put, food contamination is when food becomes unsafe. It is typically referred to as
cross-contamination, or when harmful pathogens are transferred from food, equipment, or
people to foods being prepared by a food handler. Cross-contamination can lead to serious
foodborne illnesses and, in extreme cases, death. Let’s talk about the three types of food
contamination and how to prevent each one. The three types of food contamination are
biological contamination, chemical contamination, and physical contamination.

Biological contamination refers to contamination caused by bacteria, viruses, parasites,

mold, or fungi. Biological contamination is believed to be the most common cause of
foodborne illnesses.

Chemical contamination refers to contamination caused by a chemical substance, such as

cleaners, sanitizers, or pesticides. Many chemicals are toxic and can have serious long-term
effects on people. Chemical contamination can cause vomiting, diarrhea, and even death.
Cross-contact is a type of chemical contamination that results from the transfer of allergen
proteins from one food to another. This can lead to mild to severe reactions for customers
with food allergies.

Physical contamination refers to contamination caused by a foreign object, such as plastic,

steel wool, or glass or natural objects such as bones in fish or meat. Not only can these
objects physically harm customers, but restaurants often lose business, face investigation
and lawsuits, and get shut down when foreign objects have been found in people's food.

Preventing cross-contamination from biological, chemical, and physical sources, as well as

cross-contact with allergens, is critical to food safety.

Biological contamination is prevented when you take steps to manage the five major risk
factors for foodborne illnesses. These risk factors include:

● Unsafe sources
● Poor personal hygiene
● Contaminated food contact surfaces
● Time-temperature abuse
● Poor cleaning and sanitizing
● Chemical contamination can be prevented by remembering three key tips:

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 1. First, store chemicals properly. This topic is so important, we have an entire
module on it!
2. Second, use the appropriate chemical for the job you’re doing. If you’re
washing dishes, use detergent, not degreasers or other harsh chemicals
because they might leave behind residue.
3. Third, the use of pesticides should be strictly controlled in your kitchen. In an
ideal world, chemical pest control should always be fully handled by a trained
and licensed pest control agent or company.

The only pesticides that can be used in a foodservice establishment are those specifically
labeled safe for use in a food environment.

They must be used in accordance with manufacturer’s instructions and PPE should be worn
as necessary.

Physical contamination can be prevented by:

● Immediately reporting and replacing faulty or damaged equipment

● Maintaining thorough pest control systems
● Adhering to good personal hygiene habits and dress code rules, such as removing
jewelry and wearing hairnets.

As we discussed earlier, cross-contact is a type of chemical contamination where allergens

are transferred from one food to another. In a later section, we will talk about the most
common food allergies found in the U.S. and how to protect people with food allergies and
intolerances from having a reaction.

Preventing the cross-contamination of food from biological, chemical, or physical sources,

as well as the prevention of cross-contact, is essential to food safety. You can prevent
cross-contamination in your kitchen by remembering the lessons from this video.

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Module 6 | Time and Temperature Controls

As you already know, TCS foods require time and temperature controls to be safe for
people to consume. We’ve talked about how leaving foods in the temperature danger zone,
the temperature range of 41°F to 135°F, will make germs multiply rapidly. You must cool TCS
foods from 135 degrees to 70 degrees within 2 hours and from 70 degrees to 41 degrees
within 4 hours to keep them out of the temperature danger zone and ensure they remain
safe to eat. Thermometers are a critical tool for protecting TCS foods. Accurate
temperature readings will let you know if you’re holding foods at the correct temperature
and if you’ve cooked foods to their safe minimum internal temperature. Thermometers
should be calibrated regularly. At the very least, calibrations should be scheduled weekly.
New thermometers, thermometers that have been dropped, and thermometers used to
measure significantly different temperatures should also be calibrated. This will ensure you
obtain accurate readings of your food items. It’s important to follow the manufacturer’s
instructions for the particular thermometer you’re using. Dial thermometers require you to
adjust a little screw until you’ve reached the correct temperature, whereas digital
thermometers require you to simply press a reset button. Some thermometers are
calibrated using ice baths and some use boiling water– both methods require the water to
reach freezing, at 32°F, or boiling, at 212°F, within 30 seconds. Keep refrigerated TCS foods at
a safe temperature is easy as long as you have properly calibrated thermometers.

You also need to make sure your refrigerator and freezer are held at the correct
temperatures in order to control the temperature of TCS foods, and the time they spend in
the temperature danger zone during storage. Your refrigerator temperature should always
be held at 41°F or below, and your freezer temperature should always be 0° F or below. If
they aren’t, then adjust their temperature dials and wait until they reach the appropriate
temperatures before continuing to store TCS foods. Avoid overpacking your refrigerator and
freezer so that you do not block their air vents and prevent cold air from circulating around
food to keep it cool. If you continue experiencing issues with the temperature inside your
equipment even after adjusting the temperature dial and making sure they aren’t
overpacked, then there is a problem with your refrigerator or freezer that you or a
technician will need to fix. Storing your food in a regularly calibrated refrigerator or freezer
will help keep your foods out of the temperature danger zone of 41°F to 135°F and ensure
they remain safe to eat.

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Let’s move on to the time and temperature controls you should implement before and
during delivery. You can keep delivered TCS foods safe by:

● Holding foods at the right temperature throughout your kitchen

● Packing food for delivery as soon as possible and never leave it sitting out
● Using insulated bags or coolers to maintain the temperatures of TCS foods
● Separating hot and cold foods when packing them for delivery
● Keeping hot foods hot by storing them with heat packs or hot-water bottles
● Keeping cold foods cold by packing them with ice or gel packs
● Decreasing delivery times as much as possible to minimize the amount of time TCS
foods spend in the temperature danger zone.

Leaving foods in the temperature danger zone allows germs to multiply rapidly and can
make them unsafe to eat. You should now know how to maintain time and temperature
controls to keep foods out of the temperature danger zone – and safe for your customers
to consume.

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Module 7 | Preparing and Handling Food

In this module, you’ll learn about how to safely prepare food, as well as the best ways to
safely, cool, thaw, and reheat foods in your kitchen. These might seem like simple tasks to
you, but a lot of people actually don’t know how to do them properly. For example, safely
reheating leftovers to be hot held means that they have to be reheated to 165°F.

-Preparing Food

Now that you understand the importance of checking the temperatures of the food you
receive and ensuring all foods are stored properly, it is time to talk about how to safely
prepare the food in your establishment. You should always work in small batches to remove
room for error. For example, let’s say you need to fill two hundred cream puffs with custard.
Ideally, you would handle the ingredients for only twenty-five at a time, and only once you
finished those twenty-five would you start working on another batch. This method is used
for preparing large quantities of TCS foods, and it is important because it prevents TCS
ingredients from being in the temperature danger zone for too long. You always want to
prepare food as close as possible to serving time, and you should aim to cook food right
after preparation. If necessary, you can also put it in the refrigerator.
Remember, the less time food spends in the temperature danger zone, the better. It is
important to label prepared foods with the date made, the date of expiration, and the name
of the person who made the food.

Once you’ve prepared your food, you can proceed to cooking it. Cooking food safely can
mean two things: reaching a minimum internal temperature as measured by a food
thermometer or achieving a certain appearance. Different foods require different minimum
temperatures. For example, beef, pork, and lamb need to be at least 145°F. Ground meat not
including ground poultry needs to be at least 155°F, but all poultry should be cooked to at
least 165°F. Visit the resources section for more detailed information about the minimum
temperatures of specific foods. If you need to hold food after it has been cooked, make sure
that cold foods are held at or below 41°F and that hot foods are held at or above 135°F to
avoid time-temperature abuse.

There are three things you can do to ensure that cold foods stay below 41 °F. First, make it a
habit to frequently check the temperature of your cold-holding equipment. Second, when
you remove food from the refrigerator, make sure it is not left out at room temperature for
more than 30 minutes.

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Third, you should measure food temperatures every two hours and discard any cold food
that reaches a temperature of 70°F or above. When it comes to ensuring hot foods stay
above 135°F, there are four things you can do:

● Make sure warming equipment always keeps food at 135°F or above.

● Keep your food covered.
● Stir frequently to distribute heat throughout the food.
● As with cold foods, measure temperatures every two hours and discard any hot food
that reaches a temperature of 135°F or below within the two-hour window.

-Reheating Foods

We typically reheat foods in the microwave, but are you using your kitchen’s microwave
correctly? In order to ensure food is cooked evenly, it is best to use a microwave with a
turntable plate. If your microwave does not have a turntable plate, you should manually
rotate the foods you are reheating. If foods are liquid or loose in form, make sure you stir
them to evenly distribute the temperature through the dish. It is important to use some
kind of covering or microwave-safe plastic wrap when microwaving foods. Covering food
while in the microwave helps destroy harmful bacteria while still keeping food moist – and it
helps keep the microwave clean too! Let food stand, still covered for two minutes after
reheating, then take the temperature of the food at its thickest part to ensure it has
reached at least 165°F. Reheated foods should be consumed immediately.
If you are reheating foods another way, like in an oven or on a stovetop, foods must still be
heated to 165°F within two hours.

-Cooling Foods

To cool food safely, most food can be put directly in the refrigerator. The total time to cool a
food cannot exceed six hours and there are two tiers to the timing of safely cooling foods.
Foods must be cooled from 135°F to 70°F within two hours and from 70°F to 41°F within four
hours. Typically, foods placed in the refrigerator can cool from 70 to 41 °F within four hours,
meeting food code requirements and ensuring bacteria can not grow to levels that are
considered unsafe to consume. However, some food, like big pots of hot soup or thick
pieces of meat, don’t cool fast enough, so they can become unsafe if you store them
directly in the refrigerator.

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Here are some tips you can use to help these foods cool faster:

1. Place their containers into an ice water bath.

2. Stir these foods frequently.
3. Separate hot foods into smaller containers or cut large pieces of food into smaller
pieces.
4. Also, consider using stainless steel containers instead of plastic ones, as they speed
up cooling even more.
5. Once you’ve put your cooled food in the refrigerator, loosely wrap it so that the cold
air will get to 41°F as fast as possible. Put a lid on it or tightly wrap it once it’s
completely cooled.

-Thawing Food

Thawing foods safely is also important to preventing foodborne illnesses. There are three
ways to safely thaw food: in the refrigerator, in cold water, and in the microwave. TCS foods
can safely be thawed in a refrigerator that keeps the temperature below 41°F. You can also
thaw TCS foods by submerging the package under running water that is below 70°F. If
thawing in water, the temperature of the food must not get higher than 41°F. The microwave
also allows you to safely thaw food. After thawing foods in a microwave, they must be
immediately removed and directly transferred to their conventional cooking method.

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Module 8 | Cleaning and Sanitizing

In this video, we’ll talk about how to properly clean and sanitize food-contact surfaces and
non-food-contact surfaces. “Cleaning” refers to physically removing dirt, grime, germs, and
other impurities using soap and water. “Sanitizing” refers to killing pathogens or reducing
them to an acceptable level using sanitizers like chlorine, quaternary ammonium or iodine.

Together, cleaning and sanitizing will prevent harmful germs from contaminating food.
Food-contact surfaces come in direct contact with food or ingredients during normal
operations. Food-contact surfaces include dishes, knives, cutting boards.
Non-food-contact surfaces include tables, pantries, and counters. Non-food-contact
surfaces are those that do not come in direct contact with food such as chairs or floors.
Food-contact surfaces need to be both cleaned and sanitized, whereas non-food-contact
surfaces only require cleaning. To recap: “cleaning” refers to the removal of dirt, grime, and
pathogens using soap and water, and “sanitizing” refers to killing pathogens or reducing
them to an acceptable level using sanitizers like chlorine, quaternary ammonium, or iodine.
You should always clean and sanitize food contact surfaces whenever:

● You’ve just finished using them.

● You’re about to start working with a different type of food.
● You’ve just finished handling raw foods.
● You were interrupted during a task and items you were using could have been
contaminated.
● Or you’ve been working on the same food contact surface for four hours.

For non-food-contact surfaces, you have to use your own discretion to determine when
you should clean them. If you are unsure, err on the side of caution and clean them more
frequently to prevent the spread of foodborne illness.
You should also check the manufacturer’s requirements when it comes to equipment like
ice makers and beverage dispensers. The manufacturers will specify how often they should
be cleaned. If instructions aren’t available, clean your equipment frequently enough to keep
soil and mold from accumulating. Clean the components of your restaurant as much as
needed. By “components,” we mean things like floors, walls, ceilings, and lights. The goal is to
clean them often enough so that soil and debris don’t accumulate on them. Some might
require daily, weekly, or monthly cleaning. You can figure out how often you should clean
these components by doing a thorough walk-through of your restaurant. If you’re still
unsure how frequently they need to be cleaned, clean them more often than you think you
should and adjust the cleaning frequency as required. You can use regular walk-throughs to
help create a comprehensive cleaning and sanitation schedule.

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If you’re unsure how often a non-food-contact surface needs to be cleaned or you’re
building your first cleaning and sanitation schedule, you should check the requirements of
the 2022 FDA Food Code as well as the requirements of your local authority. Both resources
will have many recommendations as to how frequently different types of non-food-contact
surfaces should be cleaned. It is important to note that, in general, cleaning frequency is
dependent on the restaurant and the specific guidelines that they have in place.

-Dishwashing Setup

Most restaurants use a 3-compartment sink to wash dishes. This manual dishwashing setup
simplifies the process of cleaning and sanitizing dishes, equipment and other food storage
containers. Before you start washing dishes, you need to make sure your 3-compartment
sink has been thoroughly cleaned and sanitized. You also need to see that any excess food
on your dishes has been scraped off into a trash can or food waste disposal unit. It is
recommended you use latex or neoprene dishwashing gloves and waterproof aprons to
protect yourself from hot water and detergent while washing dishes in a 3-compartment
sink. The first compartment is used for washing, the second for rinsing, and the third for
sanitizing. Dishes start in the first compartment and are washed, then move to the next
compartment for rinsing, then move to the third compartment for sanitizing. To wash your
dishes properly in the first compartment, make sure the water you use is at least 110°F as
measured by a thermometer. Keep dishes submerged for 30 seconds and scrub them clean
with a cleaning cloth, removing all excess debris. After you’ve washed your dishes, you will
move on to the second compartment to rinse the dish off. Once you’ve rinsed your dishes
free of any cleaner, the dishes can be moved to the third compartment to be sanitized. In
this third compartment, you should sanitize your dishes with a chemical sanitizer. Make sure
you are following the manufacturer’s instructions for how to properly use this chemical
sanitizer. If you have a sink heater installed and want to use the hot water method to
sanitize your dishes, you must make sure the water is at least 171°F. Equipment and utensils
should always be fully submerged into the hot water. After sanitizing your dishes, remove
them from the last compartment and allow them to air-dry in a dish rack, drainage shelf, or
any other clean location in which they can be safely stored. It is essential to allow sanitized
dishes to air-dry. Do not use any type of towel to dry the dishes because towels can be a
breeding ground for bacteria that multiply rapidly and may contaminate your clean dishes.

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If you’re using a commercial dishwasher rather than hand washing your dishes, you should
know how to use it properly. Here are six guidelines to follow:

● First, make sure that your dishwasher is turned on and that the drain is closed.
● Second, once your dishwasher is on, press and hold the fill button until it’s full. The
temperature of the water should be at least 165 °F in a stationary rack, single
temperature machine. All other machines should ensure the temperature is 180°F.
The plate surface must also reach 160°F to be considered properly sanitized. Check
that you have enough detergent, rinse additive, and sanitizer.
● Third, place larger dishes at the back of the rack and smaller plates at the front. An
easy method to separate the big and smaller plates is by stacking them by size on
the table first.
● Fourth, never overload your dishwasher. If you put too many dishes or flatware in at
once, they may not be cleaned properly and may even be dislodged when the
machine turns on, which can lead to breakages.
● Fifth, put flatware into the correct rack. Flatware typically has its own, separate rack
because it is cleaned more effectively when it’s not mixed with other items.
● Finally, lay your dishes and flatware out to air-dry after being washed. As you already
know, air-drying is least likely to contaminate clean dishes and flatware.

Now that you know how to use your dishwasher properly, let’s talk about properly cleaning it
after use. You should always drain and clean your dishwasher on a regular basis according
to your manufacturer’s guidelines. Regular cleaning prevents grease, soap scum, and food
debris from building up and allowing germs to grow inside the dishwasher. There are six
steps you should follow in cleaning your dishwasher properly:

● Turn off the power.

● Open the door and unplug the drain.
● Remove the filter and clean it.
● Check your dishwasher’s wash jets and clean them if necessary.
● Clean the wash tank. Remove all food and debris from the tank.
● Leave the door ajar to let the machine dry.

Your dishwasher’s manufacturer handbook contains further information to help you use and
clean your dishwasher and temperature settings even more effectively so make sure to
reference it for more information.

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-Trash and Waste

Removing garbage properly is important because it helps reduce cross contamination, as

well as pests. Although it might seem like commonsense knowledge, proper garbage
disposal is actually a little more complicated than you think. There are six steps to correctly
disposing of your garbage.

● Step 1: Remove food scraps from the kitchen at least once a day or as soon as
needed.
● Step 2: Have garbage collected at least twice a week.
● Step 3: Don’t allow garbage containers to overflow.
● Step 4: Regularly hose down and clean garbage containers.
● Step 5: Always use a garbage liner for garbage containers to prevent harmful
bacteria from growing on the container.
● Step 6: Make sure that all your garbage containers have lids and are covered at all
times.

As a final thought, you may want to consider putting on a pair of gloves before you begin
the garbage disposal process in order to protect yourself from any pathogens that may be
lurking.

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