SANITATION AND

SAFETY STANDARDS
 INTRODUCTION
IN THIS MODULE WE WILL DISTINGUISH THE MATERIALS,
EQUIPMENT, AND UTILITIES IN YOUR OPERATION PLAY A
PART IN KEEPING FOOD SAFE. GIVEN THE OPPORTUNITY,
YOU SHOULD CHOOSE THESE ITEMS WITH FOOD SAFETY IN
MIND.
FOOD CAN EASILY BE CONTAMINATED IF YOU DO NOT KEEP
YOUR FACILITY AND EQUIPMENT CLEAN AND SANITIZED.
CLEANING REMOVES FOOD AND OTHER DIRT FROM A
SURFACE. SANITIZING REDUCES PATHOGENS ON A SURFACE
TO SAFE LEVELS.
SANITARY POLICIES AND EQUIPMENT
HYGIENE AND SANITATION POLICY
FOR EMPLOYEES
• Report to work in good health, clean, and
dressed in clean attire.
• Wash hands properly, frequently, and at
the appropriate times.
• Keep fingernails trimmed, filed, and
maintained so that the edges are
cleanable and not rough.
• Avoid wearing artificial fingernails and
fingernail polish.
• Wear single-use gloves if artificial
fingernails or fingernail polish are worn.
• Do not wear any jewelry except for a
plain ring such as a wedding band.
HAND WASHING POLICY FOR
EMPLOYEES WASH HANDS:
Before starting work.
Before putting on or changing gloves.
After using the toilet.
After sneezing, coughing, or using a handkerchief or
tissue.
After touching hair, face, or body.
After smoking, eating, drinking, or chewing gum or
tobacco.
After any clean up activity such as sweeping,
mopping, or wiping counters.
After touching dirty equipment.
After handling trash.
After handling money.
After any time the hands may become contaminated.
PROPER HAND WASHING
PROCEDURES

1. WET HANDS AND FOREARMS

WITH CLEAN WATER AND
4. TURN OFF WATER USING PAPER TOWELS.
APPLY SOAP.
5.USE PAPER TOWEL TO OPEN DOOR WHEN
EXITING THE RESTROOM.

2.
SCRUB LATHERED HANDS AND FOREARMS,
UNDER FINGERNAILS, AND BETWEEN FINGERS
FOR AT LEAST 20 SECONDS. RINSE
THOROUGHLY UNDER CLEAN RUNNING WATER
FOR 5-10 SECONDS.

3. DRY HANDS AND FOREARMS THOROUGHLY

WITH SINGLE-USE PAPER TOWELS.
FOLLOW FDA RECOMMENDATIONS WHEN
USING HAND SANITIZERS AS FOLLOWS:

Use hand sanitizers only after

hands have been properly washed
and dried.

Use hand sanitizers in the manner

specified by the manufacturer.
 CLEANING AND SANITIZING

CLEANING

Cleaning is designed to remove all

visible dirt, soil, chemical residues and
allergens from equipment, utensils and
work surfaces.
 CLEANING AND SANITIZING

SANITIZING
Sanitizing is designed to reduce the number of
microorganisms to a safe level. Sanitizing is
performed after cleaning. Unclean surfaces will
reduce the effectiveness of sanitizing. All
surfaces that come into contact with food
must be cleaned and sanitized regularly.
 THE IMPORTANCE OF CLEANING
AND SANITIZING
There are three main reasons why
cleaning and sanitizing is important:

1. CLEANING AND SANITIZING HELPS

TOPREVENT PEST INFESTATIONS.

2. CLEANING AND SANITIZING HELPS YOUR BUSINESS STAY

COMPLIANT WITH FOOD SAFETY LAWS AND REGULATIONS.

3. CLEANING AND SANITIZING HELPS TO

PROTECT CUSTOMERS AND EMPLOYEES
FROM HEALTH RISKS LIKE FOOD
POISONING AND ALLERGIC REACTIONS.
THANK YOU