Section 18: Food Safety
Lesson 5 of 7
Sanitizer buckets and sanitation standards
+15 XP
Fresh bucket every 2 hours, 200 PPM chlorine, test with strips. Restrooms every 30 minutes.
CLEAN IS NOT THE SAME AS SANITARY
Clean means visually free of dirt. Sanitary means free of pathogens. A surface can look clean and still make a sick. We do both, every shift.
Sanitizer buckets
- Fresh bucket every 2 hours. No exceptions, even on a slow shift.
- 200 PPM chlorine. Test it with the PPM strips kept at the station.
- One rag lives in the bucket. Wipe all food-contact surfaces between uses.
- Refill all sanitizer buckets, front and back stations, as part of opening.
- Dump all sanitizer water at close. Never leave it overnight.
The rest of the standard
| Handwashing | Before food prep, after raw protein, after touching your face or hair, after trash, after the restroom, after handling money. 20 seconds, soap, lather, rinse, dry on a paper towel. |
| Dining room | Tables wiped between every . Chairs checked. Floors swept before every rush. High chairs and boosters sanitized after every use. |
| Restrooms | Checked every 30 minutes. Soap, paper towels and TP stocked. Surfaces sanitized. Sign the log at each check. |
| Kitchen floors | Swept and mopped at station change and at close. No standing water. Mats moved and cleaned under. |
| Exterior | Entry handles wiped every hour. No debris near the entrance. Parking lot checked at open and close. |
| Chemicals | All chemicals labeled and stored separately from food. Never mix chemicals. Gloves and eye protection with degreasers. |