Effective workplace hygiene requires the frequent and regular cleaning and sanitizing of premises and equipment. This is crucial to eliminate food residues and dirt that could contain harmful bacteria and other microorganisms, leading to food-borne illness.

Although something may look clean, it may not necessarily be safe to use. To safeguard customers from food-borne illness, food businesses should ensure that all Food Handlers:

– maintain high standards of personal hygiene

– understand the difference between cleaning and sanitizing

– follow proper cleaning and sanitizing procedures

Most food business workers believe that cleaning and sanitizing are common sense practices. While they may try to do the right thing, they often risk customers’ safety by taking shortcuts when cleaning and sanitizing dishes, equipment, and workstations.

Safe food handling goes beyond how food is transported, stored, prepared, and served. It also includes rigorous and regular cleaning and sanitization practices.