21 Cleaning and Sanitizing Best Practices (English)

Here are **21 Cleaning and Sanitizing Best Practices** to ensure a safe, hygienic environment, especially in kitchens and foodservice areas:

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### **1. Understand the Difference Between Cleaning and Sanitizing**
1. **Cleaning**: Removes dirt, grease, and food particles from surfaces.
2. **Sanitizing**: Reduces harmful microorganisms to a safe level, usually with chemical sanitizers or heat.

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### **2. Equipment and Tools**
3. **Use the Right Tools**: Select appropriate cleaning tools for each task (e.g., microfiber cloths, sponges, brushes).
4. **Replace Cleaning Tools Regularly**: Disinfect or replace mops, sponges, and brushes frequently to prevent bacteria buildup.
5. **Use Separate Tools**: Dedicate different tools for different tasks (e.g., one set for bathrooms, another for food prep areas).

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### **3. Clean in the Right Order**
6. **Top-to-Bottom Cleaning**: Clean from top to bottom to prevent dirty water from dripping onto cleaned areas.
7. **Clean from Clean Areas to Dirty Areas**: Avoid cross-contaminating by cleaning from cleaner zones (e.g., counters) to dirtier ones (e.g., floors).

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### **4. Surfaces and Cleaning Agents**
8. **Choose the Right Cleaner**: Use the correct cleaning agent for each surface (e.g., non-abrasive cleaner for glass, degreaser for kitchen surfaces).
9. **Follow Manufacturer’s Instructions**: Always use cleaning agents according to the manufacturer’s guidelines for effectiveness.

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### **5. Clean and Sanitize Food Contact Surfaces**
10. **Clean and Sanitize After Each Use**: Clean food contact surfaces (e.g., countertops, cutting boards) immediately after each use.
11. **Use Food-Safe Sanitizers**: Choose sanitizers approved for use on food contact surfaces (e.g., quaternary ammonium, chlorine).

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### **6. Sanitizing Frequency**
12. **Sanitize Regularly**: Sanitize high-touch surfaces like door handles, light switches, and equipment controls frequently throughout the day.
13. **Allow Proper Contact Time**: Allow sanitizers to remain on surfaces for the recommended amount of time to be effective.

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### **7. Waste Disposal**
14. **Empty Trash Regularly**: Dispose of waste often to prevent contamination and odors.
15. **Use Proper Trash Bags**: Use sturdy trash bags to avoid spills, and always close them before transporting.

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### **8. Handwashing and Hygiene**
16. **Wash Hands Frequently**: Wash hands before and after cleaning tasks, especially when handling food or cleaning high-contact areas.
17. **Wear Gloves When Necessary**: Wear gloves when cleaning with chemicals or handling dirty surfaces to protect your hands.

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### **9. Drying Surfaces Properly**
18. **Air Dry When Possible**: Allow cleaned and sanitized surfaces to air dry to prevent recontamination.
19. **Use Clean, Dry Cloths**: When towels are necessary for drying, use clean, dry cloths to avoid bacteria transfer.

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### **10. Cleaning and Sanitizing Equipment**
20. **Clean Equipment After Use**: Always clean equipment like dishwashers, blenders, and fryers regularly to ensure proper function and hygiene.
21. **Maintain Equipment**: Regularly check and maintain equipment to ensure it is working correctly and remains sanitary (e.g., cleaning filters in dishwashers).

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These practices help maintain a clean and safe environment, reducing the risk of contamination. Would you like to explore any specific areas further?