Step 5: Use sanitizer on items that contact food.
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- Identify the surfaces and equipment that touch food. Clean first and then sanitize.
- Food contact surfaces - dishes, utensils, and equipment that come into direct contact with food (e.g. mixing bowls, cutting boards, blenders, serving spoons, counters)
- Non-food contact surfaces- surfaces that don’t directly come in contact with food such as food preparation and storage areas which include counters, tables, pantries, walls, floors, shelving units.
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- Wear personal protective equipment, including chemical resistant gloves (such as nitrile), safety glasses, and or aprons to protect your skin and eyes during cleaning and sanitizing activities.
- Clean hands immediately after gloves are removed.
Remember the proper steps for cleaning, followed by sanitizing:
When and How to use Disinfectants
Use disinfectants only for cleanup of bodily fluids.
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To respond to COVID-19, refer to CDC website: https://www.cdc.gov/coronavirus/2019-ncov/community/disinfecting-building-facility.html
You do not need to disinfect all surfaces in your food truck on a daily basis in response to COVID-19. Use of a disinfectant is only necessary when bodily fluids, such as respiratory droplets, come into contact with a surface, or when a specific COVID-19 concern arises such as an employee who tests positive.
- Refer to EPA's List N to determine if a disinfectant is effective against SARS-CoV-2 (the coronavirus that causes COVID-19)
- Refer to EPA's List N to determine if a disinfectant can be used on surfaces that touch food, and if rinsing is required after disinfecting.
Watch the video below to understand the difference between cleaning, disinfecting, and sanitizing, and when each is appropriate.
For more information on the difference between sanitizer and disinfectant, click here to download the US Chemical Sanitizer vs Disinfectant document.
For more information on the difference between sanitizer and disinfectant, click here to download the US Chemical Sanitizer vs Disinfectant document.