Keep two separate sets
- One labeled set of cloths, sponges and a mop for floors and the restroom.
- Another set for food-contact surfaces.
- Store them apart. Never use the restroom set in the kitchen.
Sources: Source protocols: separate labeled sets for food-contact surfaces and for floors and the bathroom
Mop water and drying
- Fill and empty mop buckets only at the mop (service) sink, never at a handwashing, food-prep or dish sink.
- Hang mops to air-dry where they can't drip on food or clean equipment.
Sources: Food Code 2-301.15 · Food Code 5-203.13 · Food Code 6-501.16
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
Sources: Food Code 6-301.11 · Food Code 6-301.12 · Food Code 6-202.14
Clean it on a schedule
- Toilet rooms are fully enclosed, with tight-fitting, self-closing doors.
- Clean and disinfect restrooms, and restock them, on your cleaning schedule (before and after events).
- While open to the public, check soap and paper towels often (every hour at events).
Sources: Food Code 6-202.14 (Utah amendment) · Source protocols: restrooms checked hourly for soap and paper towels at events; clean and disinfect before and after
Mops, brooms and cleaning tools
- Mops, brooms and buckets never touch food, food containers, prep surfaces or clean dishes. That includes sacks of potatoes or onions stored low.
- Store cleaning tools in the janitor closet, never in the pantry, walk-in or food storage room.
- Mop after food service or when food is covered. Never mop around open food.
- Never use cleaning brushes, sponges or buckets for food, or food pans for cleaning.
Sources: Food Code 6-501.16 · Food Code 3-305.12 · Source protocols: mops, brooms and buckets; cleaning tools are never food tools
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
Sources: Food Code Part 5-5 · Source protocols: end-of-day trash routine
The rules behind it
- Restrooms: stocked, clean, doors closed. Every restroom handwashing sink has soap, a way to dry hands and warm water; toilet rooms are fully enclosed with self-closing doors; restrooms are cleaned and disinfected on schedule and checked for soap and paper towels while open. Double handwash after the toilet: restroom sink, then the kitchen sink. Food Code 6-202.14, 6-301.11, 6-301.12, 5-204.11; source protocols (restrooms checked hourly for soap and towels at events; clean and disinfect before and after)
- Mops, rags and cleaning tools kept apart. Restroom and floor tools never touch food areas: a separate, labeled set of cloths, sponges and mops for floors and restrooms; mop buckets filled and emptied only at the mop (service) sink; mops hung to air-dry; no food stored in restrooms or janitor closets; wiping cloths kept in sanitizer between uses and laundered. Food Code 2-301.15, 5-203.13, 6-501.16, 3-305.11, 3-305.12, 3-304.14, 4-802.11; source protocols (separate labeled sets for food-contact surfaces and for floors and the bathroom)