The Essential 5-Step ServSafe Procedure
Maintaining a safe kitchen environment requires more than just a quick wipe-down. The ServSafe curriculum outlines a detailed, five-step process to ensure all surfaces that touch food are clean and sanitized, effectively reducing the risk of foodborne pathogens. Following this procedure meticulously is a fundamental responsibility for anyone working in a foodservice operation.
Step 1: Scrape or Remove Food Bits
The first step involves removing all visible food and debris from the surface. This pre-cleaning stage is crucial because sanitizers are less effective when organic matter, such as food soil, is present. Use the appropriate tool for the job, such as a rubber spatula, nylon brush, or cloth towel, to scrape and wipe away food particles. For items like pots, pans, and utensils, you may need to presoak them to loosen stubborn food bits.
Step 2: Wash the Surface
After scraping, the surface must be washed thoroughly with a cleaning solution. This involves preparing a mixture of approved detergent and water, according to the manufacturer's instructions. For manual washing, such as in a three-compartment sink, the water temperature should be at least 110°F (43°C). Use a clean cloth towel or scrub pad to apply the solution and scrub the entire surface to remove any remaining grease, dirt, and food residue.
Step 3: Rinse the Surface
Once the surface is washed, it must be rinsed with clean, potable water. The goal is to completely remove all traces of the detergent and loosened food particles. Rinsing can be done by submerging items in a sink of clean water or using a water spray. It is important to change the rinse water when it becomes dirty or full of suds to avoid contaminating the items.
Step 4: Sanitize the Surface
With the surface now clean and rinsed, the next step is to sanitize it. Sanitizing reduces the number of pathogens to safe levels. There are two main methods for sanitizing in foodservice:
- Heat Sanitizing: Items can be sanitized by soaking them in hot water. For this to be effective, the water temperature must be at least 171°F (77°C), and items must be soaked for at least 30 seconds. High-temperature dish machines also use heat to sanitize.
- Chemical Sanitizing: This involves using a chemical sanitizing solution, such as chlorine, iodine, or quaternary ammonium compounds (quats). The solution must be prepared according to the manufacturer's directions, and its concentration should be checked with a test kit. The correct contact time must also be followed.
Step 5: Allow the Surface to Air-Dry
The final, and often overlooked, step is to allow the surface to completely air-dry. Never use a towel to dry a sanitized surface, as this can re-contaminate it with pathogens from the towel. Place items upside down on a clean and sanitized draining rack to allow for proper air circulation.
When to Clean and Sanitize
To prevent the spread of pathogens, food contact surfaces must be cleaned and sanitized at specific intervals. The ServSafe guidelines recommend taking action at several key points throughout the day:
- After each use of an item.
- Any time you are interrupted during a task and the items being used may have become contaminated.
- Before working with a different type of food, especially when switching from raw to ready-to-eat products.
- After four hours of constant use.
Comparison of Cleaning Methods
| Feature | Three-Compartment Sink Method | Dishwashing Machine Method |
|---|---|---|
| Equipment | Three separate sinks (wash, rinse, sanitize), drainboards, and a clock with a second hand. | A commercial dishwashing unit, either high-temperature or chemical-sanitizing. |
| Process | Items are manually washed, rinsed, and sanitized by staff, followed by air-drying. | Items are automatically washed, rinsed, and sanitized by the machine. |
| Temperature | Wash sink: at least 110°F. Sanitize sink (heat): at least 171°F for 30 seconds. | High-temp machine: final rinse at least 180°F (82°C). Chemical-sanitizing machine: much lower temperatures. |
| Monitoring | Staff must manually check sanitizer concentration with a test kit and monitor soak times. | Machine gauges for water temperature, pressure, and sanitizer levels (if applicable) must be monitored regularly. |
| Best For | Large, bulky items like pots and pans that don't fit in a machine, as well as smaller utensils. | High-volume cleaning of smaller items like dishes, glasses, and silverware. |
Best Practices and Corrective Actions
Following the standard procedure is essential, but it is equally important to be prepared for deviations. Best practices involve training all staff on the correct procedure, providing all necessary supplies, and ensuring test kits for chemical sanitizers are readily available. If an item is discovered to not have been properly sanitized, the corrective action is to re-clean and re-sanitize it. Food that has come into contact with improperly sanitized surfaces must be discarded.
Conclusion
Mastering the proper procedure for cleaning and sanitizing food contact surfaces ServSafe-style is a cornerstone of food safety. This five-step process—scrape, wash, rinse, sanitize, air-dry—prevents cross-contamination and the proliferation of harmful pathogens that lead to foodborne illness. By adhering to these strict guidelines and performing proper sanitation at the right times, foodservice operations can create a safe environment for both their food and their customers. The distinction between simple cleaning and effective sanitizing is a non-negotiable aspect of any reliable food safety program.
Learn more about food safety and sanitation practices from the National Restaurant Association
