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Serve Safe with complete cleaning programs that improve efficiencies,
with proven efficacy and best cleaning practices.
3 SINK METHOD
Wallcharts
Recommended Cleaning Frequency
Throughout the shift:
- Brush down grill between grilling
- Wipe down and sanitize prep areas
- Cycle through cutting boards & utensils
- Test and change sanitizer solution and tools when below 100ppm
After Each Shift:
- Clean fryer & brush grill
- Wash sanitizing buckets and allow to air dry
- Retire soiled rags and aprons to laundry
- Empty steam table and clean
- Wash down all slicers, cutting boards and utensils
- Sweep & mop heavily soiled areas of the floor
Daily Cleaning Tasks:
- Check grease traps & enzymatic treatments
- Wash and sanitize can opener, mixers, etc
- Wash hood filters and floor mats in dishwasher cycle
- Flood wash, scrub and rinse floor, pour bio-enzymatic cleaning solution down drains
Weekly Cleaning Tasks:
- Descale sinks, dish machine and coffee makers as necessary
- Clean oven and hood
- Treat floor drains with 1/2 cup of DRAIN
Monthly Cleaning Tasks:
- Wash behind all fixtures and equipment as possible
- Clean freezer
- Wash down all walls and spot clean ceiling
FOOD SERVICE RESOURCES
