This week's class focuses on how proper surface washing can help reduce the possibility that foodborne bacteria will grow and get transferred from cutting boards, utensils and surfaces to food and customers.

1. Talk about the dangers.
Begin your discussion by emphasizing that foodborne bacteria can grow on cutting boards, utensils and cutting surfaces--and this means a real risk of bacteria getting transferred to food and eventually customers. Emphasize two key safety rules: 

• To ensure that your operation is safe, all utensils must be cleaned and sanitized before each use.
• Food-handlers must never use the same utensil or cutting surface for raw and ready-to-eat foods, unless the utensil or cutting surface has been thoroughly cleaned and sanitized.
  

• Wash, rinse and sanitize each surface after use with approved cleaning solutions and sanitizers.
• Ask participants to identify which solutions are used to properly clean and sanitize surfaces in your operation.
  

Dishwashers
The two most common types of dishwashing machines are high-temperature and chemical-sanitizing. In either case, employees should keep the following tips in mind:
• Scrape off excess food from dishes.
• Never overstock dish racks.
• Don't interrupt a dishwashing cycle before it is complete.
• If your chemical-sanitizing machine requires air drying, be sure to allow enough drain board space.
• Follow proper guidelines for maintaining the system.
• Make especially sure the water reaches the correct temperature as stated on the machine's label and the chemical sanitizer supply is adequate.
  

Sinks
When using a three-compartment sink (some jurisdictions require only two or four compartments), employees must be sure to follow these steps:
• Be sure the work area is clean (free from other chemicals, food particles, dirty towels etc.).
• Clean all sinks and work areas.
• Flush, scrape or soak items before washing.
• Wash items in the first sink in detergent solution at least 110°F. Use a brush or clean cloth to remove remaining soil.
• Rinse in the second sink by submerging items in ?
• Sanitize in the third sink with a chemical solution at least 75° or follow the manufacturer's directions. Test the solution with a test kit.
• Air dry.
  

• Have participants list all equipment and solutions for cleaning utensils and surfaces. Identify where the equipment and solutions are kept.
• Have one employee demonstrate how to properly set up the dishwashing equipment.
• Identify a standard operating procedure (i.e., what to do) when dishwashing equipment is malfunctioning.