PFS 2025 Catalog - Flipbook - Page 135
CLEANING & SANITATION GUIDE
It's important to maintain a clean facility both for the safety and comfort of your guests. In addition to following policies
outlined in local health department codes and procedures in your HACCP plan, here is a basic checklist to help complement
any side work tasks you already have in place. Always remember to check manufacturer user manuals for any "do's and
don'ts" specific to your equipment.
Daily Front-of-House Tasks
Sanitize tabletops after each customer
Clean seating, including waiting area
Sanitize menus
Sanitize high-touch surfaces (door handles, counters, etc.)
Sanitize table settings (condiment containers, napkin dispensers, etc.) and restock
Clean, sanitize, and restock self-serve areas (beverage and condiment stations, etc.)
Clean and sanitize toilets, bathroom sinks, and other bathroom surfaces
Empty bathroom waste bins and replace bags
Restock paper towels, toilet paper, and soap dispensers
Empty other waste and recycling bins and replace bags
Restock self-serve areas
Vacuum carpets
Sweep and mop floors
Spot-clean glass surfaces
Wipe down walls if needed
Daily Back-of-House Tasks
Clean and sanitize prep surfaces before starting and between foods
Scrape down grills and griddle tops between uses if possible
Wipe down small and countertop equipment (slicers, microwaves, etc.)
Clean beverage dispenser heads and soda guns
Wash smallwares and prep tools as needed
Empty waste and recycling bins and replace bags
JANITORIAL
Clean counterline equipment surfaces and underneath
Restock paper towels and soap dispensers
Sweep floors in walk-ins and dry storage
Sweep and mop floors in kitchen
Degrease surfaces as needed, including floors
Clean the floor mats
Clean the sinks
Wash textiles like towels and aprons (or gather them if you use a service)
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