Work Surfaces

Food preparation surfaces and any other surfaces expose to air that would come into contact with food should be swab with sanitizing solution at the start of the day before starting any work as over night there would be microorganisms accumulating on the surface.


For food preparation surfaces, it should be cleaned with general-purpose detergents or detergent sanitizers after every food item is prepared to avoid cross-contamination. For example, after preparing raw meat, after preparing seafood, after preparing vegetables as some of the soil from it may have drop on the table surfaces.

General-purpose detergent

Detergent Sanitizers

For service area, any spills from drinks or foods should be cleaned up immediately so as not to attract any unwanted insects. This is also because it is a source for microorganisms to grow. There should always be a cloth ready to wipe up any spills and that cloth should be washed immediately.


For salad preparing area, it should always be sanitize at the start of the day and no containers should be put on that surface after that. Every half an hour, it should be sanitize again to kill the microorganisms that may have accumulated.


Tables that are not covered with a table cloth should be cleaned with sanitizers at the start of the day and everytime customers have finished eating. If the table is very dirty, a detergent should be used to clean it before the sanitizer is used.


At the end of the day, all surfaces should be cleaned with detergent and then sanitized.