Cleaning

Customers expect food booths to be clean and assume that you will handle their food safely. A clean and organized booth creates a good impression and helps to make a safe, pleasant environment for everyone. However, it is important to remember that even though the booth looks clean it could be contaminated so, once you have cleaned the cutting boards, dishes, utensil, equipment and counter tops with hot, soapy water and rinsed with water, you must sanitize all food contact surfaces.

SANITIZING

Sanitizing is the reduction of bacteria and viruses to a low, safe level. This can be achieved by the use of chemical sanitizers. Sanitizers must be used after cleaning and rinsing, because they cannot work in the presence of grease and dirt. Two common sanitizers used in food booths are:

• Those with Chlorine (examples Clorox, Purex)
• Those with Quaternary Ammonia (“Quats”)

Chlorine

Chlorine is the most commonly used sanitizer. It kills most of the disease-causing bacteria and viruses that washing and rinsing leave behind. To prepare a sanitizing solution with the approved concentration of chlorine-base chemical sanitizer you first need to know the proper level of chlorine. This level is 100 parts per million (ppm). This ppm is a ratio of water and sanitizer, which has been determined to be an adequate level to sanitize food contact surfaces. The amount of sanitizer to be mixed depends on the concentration of the sanitizer solution so read the instructions.

Example:
To prepare a solution of 100 ppm concentration of available chlorine use the following sanitizer to water ratio:

When using a 5.25% sodium hypo-chlorite liquid chlorine (commercial grade, non-perfumed) add ½ oz per gallon of warm water.

Stir the sanitizer and water solution and dip a test strip paper into the diluted chlorine solution. Don’t shake or move the test strip paper. Remove and compare to color chart at once. It must read 100 ppm. See below for color code.

Chlorine test strip color code

Quaternary Ammonia (“Quats”)
Preparing a solution with 200 ppm of Quaternary Ammonia (“Quats”) can be achieved by diluting the sanitizer with water. The amount will vary based on type of "Quat" (liquid, powder or solids). The level can be verified by using a test strip.

"Quat" test strip color code

Stir the sanitizer and water solution and dip test strip paper into diluted Quat solution. Don’t move or shake test strip paper. Remove and compare to color chart after 10 seconds. It must read 200 ppm. This process must be repeated every time a sanitizer is prepared for use.

California Required Sanitizer Concentrations and Contact Times:

For chlorine sanitizer ensure the utensils are submerged in the sanitizer for a minimum of 30 seconds.

• Chlorine: 100 ppm for 30 Seconds

For "Quat" sanitizer ensure the utensils are submerged in the sanitizer for 60 seconds.

• "Quat”Ammonia: 200 ppm for 60 Seconds

Food contact surfaces such as cutting boards and slicers must be sanitized between each use. Cleaning cloths and a sanitizer solution must be used and kept inside the booth.

To maintain the cleaning cloth in working condition you must do the following:

• Store in a bucket with sanitizing solution when not in use.
• Use for one purpose only unless washed and sanitized.
• Replace the sanitizing solution when it becomes cloudy.

Utensil Washing

Utensils and cutting boards must be properly washed, rinsed and sanitized using a three compartment sink either within the booth or shared by up to 4 booths handling open food, when provided by the event organizer.

The 3-compartment sink may be placed outside the booth but shall have over-head protection. The sinks shall be large enough to accommodate the largest utensil.

The 3-compartment sink must have two drain boards. The first drain board is to be used for soiled utensils. The second drain board is to be used for air-drying clean, sanitized utensils.

• The first sink compartment shall be labeled “wash” and hold hot, soapy water.
• The second sink compartment shall be labeled “rinse” and hold clear warm rinse water.
• The third sink compartment shall be labeled “sanitizer” and hold 100 ppm of chlorine (submerge utensils in the sanitizer for 30 seconds) or 200 ppm of "Quat". (Submerge utensils in the sanitizer for 60 seconds).

Physical And Chemical Contamination

Physical hazards include dirt, hair, broken glass, shell or bones, and other objects. The following are food safety controls:

• Clean can openers before and after each use.
• Do not use glass to scoop ice (use food grade scoops).
• Do not chill glasses or food items in the ice that will be used for drinks.
• Maintain nonfood items separate from food and food related surfaces.
• Do not store toothpicks or non-edible garnishes on shelves above food storage or preparation areas.

Chemical hazards include: detergents, cleaning and sanitizing agents and other similar chemicals. Keep them labeled and away from food and food related surfaces. The following are food safety controls:

• Carefully measure chemicals.
• Follow label directions for storing and using chemicals.
• Store chemicals in their original containers. Keep them separate from and below food or food related surface areas.
• Never use food containers to store chemicals, or chemical containers to store food. Empty chemical containers must be properly discarded.