LESSON 11: MAINTAINING A CLEAN DEPARTMENT

The cleanliness of your department affects the perceptions of your customers. In fact, 96 percent of deli consumers relate that cleanliness is a key factor in deciding where to shop. Similarly, 96 percent of deli consumers report that sanitary food handling by employees is also an important consideration in choosing where to shop.

Remember that your department’s appearance and cleanliness in addition to your handling of food are vital to both food safety and sales.

• Clean departments with sound food safety practices attract customers.
• Look around your department and think of how customers view it.
• Make sure your department and food safety practices are sending the right message about your store.
  
  

Cleaning and Sanitizing Food Contact Surfaces

• Any surface or equipment that comes into contact with food needs to be cleaned and sanitized, including work tables, slicers, counters, cutting boards, utensils, serving dishes, and other equipment in the department.
• Keep in mind that all surfaces, walls, floors, and shelves need to be cleaned and rinsed.
  
  

Using a 4-Step Process to Clean

1. Use the appropriate detergent, degreaser or other chemical to remove food, dirt and other stains from surfaces. Often, a green bucket will be used to designate the cleaner.
2. Rinse the surface with clean water.
3. Sanitize. Often, a red bucket will be used to designate the sanitizer.
4. Air dry.

When washing and sanitizing in a three-compartment sink, the 4-Step Process should be used. (Follow your company policies.)