Cleaning VS.

Cleaning VS.Sanitizing
Sanitizing
There’s aabigbigdifference
There’s between
difference cleaning cleaning
between and sanitizing.
andCleaning removes
sanitizing. food andremoves
Cleaning other typesfood
of soiland
from
other types of soil from a surface such as a countertop or plate. Sanitizing reduces the
a surface such as a countertop or plate. Sanitizing reduces the number of pathogens on the clean surface to
number of pathogens on the clean surface to safe levels. To be effective, cleaning and
safe levels. To
sanitizing mustbe effective, cleaningprocess.
be a 5-step and sanitizing must be a 5-step process.

SCRAPE OR
SCRAPE ORREMOVE
REMOVEFOOD
1 FROM THE
FOOD FROMSURFACE
THE SURFACE
4 SANITIZE
SANITIZETHE
THESURFACE
SURFACE
2 WASH
WASH THE
THE SURFACE
SURFACE
ALLOW
ALLOWTHE
THESURFACE
SURFACE
5 TO
TOAIR
AIRDRY
DRY
3 RINSE
RINSE THE
THE SURFACE
SURFACE

WHENWHEN
TOTO CLEAN & SANITIZE
CLEAN & SANITIZE
Everything in your operation must be kept clean, but any surface that comes into contact with
Everything in your operation must be kept clean, but any surface that comes into contact with food must be
food must be cleaned AND sanitized. These surfaces must be washed, rinsed, and sanitized:
cleaned AND sanitized. These surfaces must be washed, rinsed, and sanitized:
• Each time you use them. • When you begin working with a different
•Each
• Whentime
youyouareuseinterrupted
them. during a task. •Whentype
you begin working with a different type of
of food.
•When
• After you are interrupted
handling differentduring a task.
raw TCS fruits and food.
• As often as possible, but at least every four
•After handling different raw TCS fruits and
vegetables. •As often as possible,
hours if items but
areat
inleast every use.
constant four hours if
vegetables. items are in constant use.

For more
For more information
informationand
andresources
resourcesononfood safety,
food visit:
safety, visit:

foodsafetyfocus.com
©2019 National
©2019 National Restaurant
Restaurant Association
Association Educational
Educational Foundation
Foundation (NRAEF). (NRAEF).
All
All rights reserved.
rights reserved. ServSafe®
ServSafe ® and
and the the ServSafe
ServSafe logo arelogo are trademarks
trademarks of NRAEF. of NRAEF.
National Restaurant
National Restaurant Association®
Association ® and
and arc arc are
design design are trademarks
trademarks of Restaurant
of the National the National Restaurant Association.
Association.
 Cleaning
LimpiarVS.
vs.Sanitizing
Sanitizar
There’s
Hay unaa big
grandifference between
diferencia cleaning
entre and sanitizing.
limpiar Cleaning
y sanitizar. removes food
La limpieza and other
elimina types of de
los restos soil from
alimentos y suciedad que hay en una superficie, por ejemplo, de un mostrador o de un
a surface such as a countertop or plate. Sanitizing reduces the number of pathogens on the clean surface to
plato. La sanitización reduce a niveles seguros la cantidad de patógenos que hay en una
safe levels. ToPara
superficie. be effective, cleaning
ser eficaz, and sanitizing
la limpieza must be a 5-step
y sanitización process.
deben ser un proceso de 5 pasos.

RASPE
SCRAPE OOR
ELIMINE
REMOVELOS
FOOD
1 RESIDUOS DE ALIMENTOS
FROM
DE LA THE SURFACE
SUPERFICIE
4 SANITIZE
SANITICETHE SURFACE
LA SUPERFICIE
2 LAVE
WASHLA
THE SURFACE
SUPERFICIE
DEJE QUE LA
ALLOW THE SURFACE
5 TO
SUPERFICIE
AIR DRY
SEQUE
SE
AL AIRE
3 ENJUAGUE
RINSE THE SURFACE
LA SUPERFICIE

WHEN
CUÁNDO TO CLEAN &YSANITIZE
LIMPIAR SANITIZAR
En su establecimiento todo debe estar limpio, pero todas las superficies que entran en contacto
Everything in your operation must be kept clean, but any surface that comes into contact with food must be
con los alimentos se deben limpiar Y sanitizar. Estas superficies se deben lavar, enjuagar y sanitizar:
cleaned AND sanitized. These surfaces must be washed, rinsed, and sanitized:
• Cada vez que las usa. • Si ha estado trabajando con diferentes
•Each
• time que
Siempre you use
haya them.
una interrupción en la •Whentipos
you begin working with a different type of
de alimentos.
•When
tarea.you are interrupted during a task. food.
• Lo más frecuente posible, pero por lo
•After
• handling
Después different raw
de manejar TCS fruitsfrutas
diferentes and y •As often as possible,
menos but at least
cada cuatro horas every four
si los hours if
artículos
vegetales TCS crudos. están en uso constante.
vegetables. items are in constant use.
Para obtener más información y recursos sobre la
For more information
seguridad alimentaria,and resources on food safety, visit:
visite:

foodsafetyfocus.com
©2019 National
©2019 National Restaurant
Restaurant Association
Association Educational
Educational FoundationFoundation
(NRAEF). (NRAEF).
Todos los
All rights derechos
reserved. reservados.
ServSafe ®
and theServSafe®
ServSafe logoy el
arelogotipo deofServSafe
trademarks NRAEF. son marcas registradas de la NRAEF.
National Restaurant
National Restaurant Association®
Association ® y design
and arc el diseño del arco son
are trademarks marcas
of the registradas
National de la
Restaurant Association.
National Restaurant Association.