The tables in a dining facility, such as a restaurant or cafeteria, pose a special challenge with cleaning and sanitation. These tables are used multiple times a day, often by children or other people who may be careless with their food. Dining facility tables must be cleaned and sanitized each day to help prevent the spread of illness. Setting up proper procedures ahead of time is the best way to ensure that tables will be clean and sanitary at all times.
Instructions
1. Set up separate washing and sanitizing buckets for the dining room. Fill the washing bucket half way with water and add the recommended amount of washing solution. Fill another bucket with water and add the recommended amount of . Use the pH test strips to test the sanitizer water, ensuring that the sanitizer is the correct strength.
2. Use the and a green scrubber pad to wash the surface of the table. Include the edges of the table toward the underside, as hands frequently land here with food particles attached. Thoroughly clean and wipe the surface of the table, and allow it to air dry.
3. Use a fiber-free cloth and sanitizing solution to sanitize the table. Wipe the table surface, including all edges, with the sanitizer-soaked cloth. Allow the table to air dry without wiping it off. Steps 2 and 3 should be performed after every use of the table.
4. Do a thorough table cleaning at the end of each day before shutting down for the night. Look under the top of the table to make sure there is no gum stuck to the underside. Wash and sanitize the surface of the table. Wash the table legs. Clean the table underside of any food debris that may be stuck on. Do not upend chairs onto sanitized tables unless the chairs have been sanitized as well.
Tags: surface table, , recommended amount, sanitizing solution, washing bucket