Education News

Tip of the Week: What’s In Your Sanitizing Bucket?

31 Oct 2012 3:22 PM | Anonymous member (Administrator)

“What’s In Your Sanitizing Bucket?” --That’s the question of the hour thanks to blogger Lisa Gibson at Access Atlanta. Many consumers and restaurateurs are taking a second look at the cloths used to wipe down their tables and bars. We want to help so here are a few guidelines to keep in mind while mixing your sanitizing solutions and cleaning your tables.

Georgia’s food code requires that:
• Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry and used for no other purpose.
• Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the proper concentration.
• *Be sure to use your sanitizer test kit to ensure the correct concentration. The test kit should be designed for your sanitizer and is usually available through the manufacturer or supplier.
• Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
• Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
• Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
• Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved
• manufacturer’s label use instructions.

 


 

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