Vendor Handbook – Cleaning/Sanitizing Food Contact Surfaces

Cleaning/Sanitizing Food Contact Surfaces Requirements for Food Prepared On Site

  • Sanitizing solutions must be on hand in a bucket or in a labeled spray bottle mixed to the proper strengths to ensure food contact surfaces are clean and sanitary
  • A simple sanitizing solution can be made by mixing ¾ teaspoon of bleach (5% strength) per litre of water
  • Food contact surfaces must be cleaned with soap and water and then sanitized
  • Probe thermometers must be cleaned with soap and water and then sanitized using alcohol swabs or sanitizing solution