WHAT YOU NEED - TRAINING RESOURCES TO CONSIDER

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1 WHAT IS Back to Basics? Four food safety training activities - to help train your frontline employees. Customize these modules by reviewing your own policies and applicable state or local health department regulations. WHAT YOU GET Four interactive activities (approximately 10 minutes each) -- demonstrations, practice and discussions Handout: recap of key points Short quiz Attendance roster WHAT YOU NEED - TRAINING RESOURCES TO CONSIDER Register as a ServSafe user, access the Food Safety Resource Center and download FREE posters, quizzes, fact sheets and activities: 1. Cleaning vs Sanitizing Poster and quiz ServSafe Facilities, Cleaning, Sanitizing and Pest Management : DVD optional (use entegra discount at ServSafe.com ServSafe Introduction to Food Safety : DVD optional (use entegra discount at ServSafe.com ServSafe Essentials, 5 th Edition: ServSafe Manager, 6 th Edition: 10.4, 10.5 HOW TO USE Back to Basics Use for groups or "one-on-one" training. Use one activity per week or combine two or more activities. Keep a training record on file (training topic, date, attendees) or use the attached sample tracking sheet. Use this material for future training. File it in a 3-ring binder or accordion file for easy reference.

2 EXPLAIN: Knowing how to correctly use and store wiping cloths plays an important part in cleaning and sanitizing food-contact and nonfood-contact surfaces. REVIEW: The steps to take to avoid cross-contamination. TRY THESE ACTIVITIES - ONE EACH WEEK OR COMBINE TWO OR MORE: ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4 Ask employees what type of cloths are to be used. Answer key: Disposable cloths or cotton cloths that can be commercially laundered are acceptable. Terry-style and loose knit cloths fray easily and can contaminate food a beverages so should not be used. Ask one or more volunteer(s) to explain how many wiping cloths are needed for washing, rinsing, and sanitizing. Answer key: 1) Use one cloth for washing and rinsing all surfaces and another cloth for sanitizing them. Only food contact surfaces need to be sanitized. 2) After working with raw meat, poultry or seafood, be sure to use a separate cloth to clean the work area, never one that you use for cleaning other surfaces. Ask: What happens if we use the same cloth for first cleaning the work stations or equipment and then for sanitizing? (Answer: This would add food particles and soil to the sanitizing solution, thereby diluting it and making it less effective.). Ask: What if you need to pick up food spills during preparation? (Answer: Use a separate cloth, keep it stored in a sanitizing solution and replace it when it becomes soiled.) Review your operational policy here. Ask a volunteer to check out the production, service and ware washing facilities to answer these questions: 1) Where did you see wiping cloths stored? 2) Were they stored correctly? 3) How should they be stored? Answer key: Discuss all locations. Always store wiping clothes in designated, clearly marked buckets not on counters, in drawers, or in your apron or uniform pocket. The wiping cloth used for picking up food spills during preparation must be stored in sanitizing solution. Replace the cloth and the sanitizing solution when they become soiled. Ask employees how to correctly use wiping cloths. Answer key: 1) After washing the surface with warm water and detergent (specify brand used in your operation), rinse the cloth thoroughly in clear water to remove any cleaning chemical residue. Then wipe the washed surfaces with the clean cloth. Keep the cloth stored between uses in its designated, clearly marked bucket. Replace the cloth when it becomes soiled. 2) To pick up food spills during preparation, use a wiping cloth that is kept in a clearly marked bucket with sanitizing solution. Wipe the surface clean, then place the cloth back in the sanitizing solution. Keep it stored in the sanitizing solution between uses. Replace the cloth and sanitizing solution when they become soiled. Follow up after training: What has been learned? Observe and provide feedback.

3 WHICH CLOTHS TO USE? Use: Disposable cloths Cotton cloths that can be commercially laundered HOW MANY DO WE NEED?: For food-contact surfaces: Use one cloth for washing and rinsing Use another cloth for sanitizing For nonfood-contact surfaces: Use one cloth for washing and rinsing When working with raw meat, poultry and seafood: Use a separate cloth for this purpose only. Don t use this cloth to clean up other work areas and equipment. THE PROPER WAY TO USE WIPING CLOTHS: To clean food-contact and nonfood-contact surfaces (work areas, clean-in-place equipment): Fill a bucket (clearly marked for washing) with warm water and the correct detergent. Fill a bucket (clearly marked for rinsing) with clear, warm water. Using a wiping cloth, thoroughly wash the surface. Rinse the cloth thoroughly in clear water to remove any detergent residue. Then wipe the surface with the clean cloth. Between uses, store the cloth in the bucket. Replace the cloth with a clean one when it becomes soiled. To pick up food spills during preparation: Fill a bucket (clearly marked for sanitizing) with sanitizing solution. (insert concentration specified for the solution used in your operation) Wipe the surface clean with the wiping cloth. Between uses, store the cloth in the sanitizing bucket. Replace the cloth and the sanitizing solution when they become soiled. THE PROPER WAY TO STORE WIPING CLOTHS: In between uses, store the wiping cloths in their designated buckets. Be sure the buckets are clearly marked for washing, rinsing or sanitizing. Keep the cloth used for wiping up food spills in a bucket filled with sanitizing solution.

4 SHORT QUIZ Circle either True or False 1. True False After working with raw chicken, we thoroughly wash and sanitize the work table. As long as we store this cloth in the sanitizing solution, we can keep using it to clean other equipment. 2. True False Terry-style cloths are not acceptable for cleaning because they can fray easily and pieces can fall into the food or onto food contact surfaces. 3. True False The wiping cloths should always be stored in a sanitizing solution. 4. True False To set up for a shift, three different wiping cloths are needed: one for washing, one for rinsing and another for the sanitizing solution. 5. True False I use the same cleaning buckets every day so I don t need to mark them for washing, rinsing or sanitizing.

5 QUIZ ANSWER SHEET 1. True False After working with raw chicken, we thoroughly wash and sanitize the work table. As long as we store this cloth in the sanitizing solution, we can keep using it to clean other equipment. False: To prevent cross-contamination, use a different cloth for cleaning and sanitizing work areas and equipment not the one you have used to clean up after working with raw meat, poultry or seafood. The wiping cloth could be contaminated by cleaning up spills from the raw chicken. Storing the contaminated cloth in the sanitizing solution could then make the solution lose its effectiveness. Also, the cloth could still be soiled and would not be safe for use for food contact surfaces. 2. True False Terry-style cloths are not acceptable for cleaning because they can fray easily and pieces can fall into the food or onto food contact surfaces. True: Terry cloths and other loosely knit cloths could present a physical hazard because pieces of the fabric could come loose and fall into the food or transferred from a food contact surface into a food product. 3. True False The wiping cloths should always be stored in a sanitizing solution. True: When we wipe up food spills during preparation or service, the cloth should be kept in a bucket filled with sanitizing solution. 4. True False To set up for a shift, three different wiping cloths are needed: one for washing, one for rinsing and another for the sanitizing solution. False: You will only need two separate cloths. Use the same one for washing and rinsing, but a different one for sanitizing. This way the sanitizing solution will not be diluted due to food particle, other soil or detergent residue and lose its effectiveness. 5. True False I use the same cleaning buckets every day so I don t need to mark them for washing, rinsing or sanitizing. False: The buckets should always be clearly marked for washing, rinsing or sanitizing.

6 ATTENDANCE ROSTER Date: Trainer's Name/Topic: Name of Attendees: