Michigan Cleaning vs Sanitizing Poster

©2019 National Restaurant Association Educational Foundation (NRAEF).  
All rights reserved. ServSafe	® and the ServSafe logo are trademarks of NRAEF.  
National  Restaurant Association® and arc design are trademarks of the National Restaurant Association.	
Cleaning VS. Sanitizing	
WHEN TO CLEAN & SANITIZE	
For more information and resources on food safety, visit:
foodsafetyfocus.com	
There’s a big difference between cleaning and sanitizing. Cleaning re\
moves food and other types of soil from 
a surface such as a countertop or plate. Sanitizing reduces the number o\
f pathogens on the clean surface to 
safe levels. To be effective, cleaning and sanitizing must be a 5-step process.	
SCRAPE OR REMOVE FOOD 
FROM THE SURFACE	
1 	
WASH THE SURFACE	
SANITIZE THE SURFACE
ALLOW THE SURFACE
TO AIR DRY	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with food must be 
cleaned  AND sanitized. These surfaces must be washed, rinsed, and sanitized:
•Each time you use them.
•When you are interrupted during a task.
•After handling different raw TCS fruits and 
   vegetables. •When you begin working with a different type of 
   food.
•As often as possible, but at least every four hours if 
   items are in constant use.	
2 	
4 
5	
RINSE THE SURFACE	3 	
©2019 National Restaurant Association Educational Foundation (NRAEF).   
All rights reserved. ServSafe	® and the ServSafe logo are trademarks of NRAEF.  
National  Restaurant Association® and arc design are trademarks of the National Restaurant Association.	
Cleaning VS. Sanitizing	
WHEN TO CLEAN & SANITIZE	
For more information and resources on food safety, visit:
foodsafetyfocus.com	
There’s a big difference between cleaning and sanitizing. Cleaning re\
moves food and other types of soil from 
a surface such as a countertop or plate. Sanitizing reduces the number o\
f pathogens on the clean surface to 
safe levels. To be effective, cleaning and sanitizing must be a 5-step process.	
1 	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with food must be 
cleaned  AND sanitized. These surfaces must be washed, rinsed, and sanitized:
•Each time you use them.
•When you are interrupted during a task.
•After handling different raw TCS fruits and 
   vegetables. •When you begin working with a different type of 
   food.
•As often as possible, but at least every four hours if 
   items are in constant use.	
2 	
4 
5	
3 	
Cleaning VS. Sanitizing	
There’s a big difference between cleaning and sanitizing. Cleaning removes food and 
other types of soil from a surface such as a countertop or plate. Sanitizing reduces the 
number of pathogens on the clean surface to safe levels. To be effective, cleaning and 
sanitizing must be a 5-step process.	
SCRAPE OR REMOVE  
FOOD FROM THE SURFACE
WASH THE SURFACE
RINSE THE SURFACE	
SANITIZE THE SURFACE
ALLOW THE SURFACE  
TO AIR DRY	
WHEN TO CLEAN & SANITIZE	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with 
food must be cleaned AND sanitized. These surfaces must be washed, rinse\
d, and sanitized:
• 	Each time you use them. 	
• 	When you are interrupted during a task. 	
• 	After handling different raw TCS fruits and    
vegetables.	
• 	When you begin working with a different 
type of food. 	
• 	As often as possible, but at least every four 
hours if items are in constant use.	
For more information and resources on food safety, visit: 
©2019 National Restaurant Association Educational Foundation (NRAEF)\
.  All rights reserved. ServSafe® and the ServSafe logo are trademarks o\
f NRAEF.  National Restaurant Association® and arc design are trademarks of the\
 National Restaurant Association.

©2019 National Restaurant Association Educational Foundation (NRAEF).  
All rights reserved. ServSafe	® and the ServSafe logo are trademarks of NRAEF.  
National  Restaurant Association® and arc design are trademarks of the National Restaurant Association.	
Cleaning VS. Sanitizing	
WHEN TO CLEAN & SANITIZE	
For more information and resources on food safety, visit:
foodsafetyfocus.com	
There’s a big difference between cleaning and sanitizing. Cleaning re\
moves food and other types of soil from 
a surface such as a countertop or plate. Sanitizing reduces the number o\
f pathogens on the clean surface to 
safe levels. To be effective, cleaning and sanitizing must be a 5-step process.	
SCRAPE OR REMOVE FOOD 
FROM THE SURFACE	
1 	
WASH THE SURFACE	
SANITIZE THE SURFACE
ALLOW THE SURFACE
TO AIR DRY	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with food must be 
cleaned  AND sanitized. These surfaces must be washed, rinsed, and sanitized:
•Each time you use them.
•When you are interrupted during a task.
•After handling different raw TCS fruits and 
   vegetables. •When you begin working with a different type of 
   food.
•As often as possible, but at least every four hours if 
   items are in constant use.	
2 	
4 
5	
RINSE THE SURFACE	3 	
©2019 National Restaurant Association Educational Foundation (NRAEF).   
All rights reserved. ServSafe	® and the ServSafe logo are trademarks of NRAEF.  
National  Restaurant Association® and arc design are trademarks of the National Restaurant Association.	
Cleaning VS. Sanitizing	
WHEN TO CLEAN & SANITIZE	
For more information and resources on food safety, visit:
foodsafetyfocus.com	
There’s a big difference between cleaning and sanitizing. Cleaning re\
moves food and other types of soil from 
a surface such as a countertop or plate. Sanitizing reduces the number o\
f pathogens on the clean surface to 
safe levels. To be effective, cleaning and sanitizing must be a 5-step process.	
1 	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with food must be 
cleaned  AND sanitized. These surfaces must be washed, rinsed, and sanitized:
•Each time you use them.
•When you are interrupted during a task.
•After handling different raw TCS fruits and 
   vegetables. •When you begin working with a different type of 
   food.
•As often as possible, but at least every four hours if 
   items are in constant use.	
2 	
4 
5	
3 	
Limpiar vs. Sanitizar	
Hay una gran diferencia entre limpiar y sanitizar. La limpieza elimina los restos de 
alimentos y suciedad que hay en una superficie, por ejemplo, de un mostrador o de un 
plato. La sanitización reduce a niveles seguros la cantidad de patógenos que hay en una 
superficie. Para ser eficaz, la limpieza y sanitización deben ser un proceso de 5 pasos.	
RASPE O ELIMINE LOS  
RESIDUOS DE ALIMENTOS  
DE LA SUPERFICIE
LAVE LA SUPERFICIE
ENJUAGUE LA SUPERFICIE	
SANITICE LA SUPERFICIE
DEJE QUE LA  
SUPERFICIE SE  
SEQUE AL AIRE	
CUÁNDO LIMPIAR Y SANITIZAR	
En su establecimiento todo debe estar limpio, pero todas las superficies que entran en contacto 
con los alimentos se deben limpiar Y sanitizar. Estas superficies se deben lavar, enjuagar y sanitizar:	
• 	Cada vez que las usa. 	
• 	Siempre que haya una interrupción en la 
tarea. 	
• 	Después de manejar diferentes frutas y 
vegetales TCS crudos.	
• 	Si ha estado trabajando con diferentes 
tipos de alimentos.	
• 	Lo más frecuente posible, pero por lo 
menos cada cuatro horas si los artículos 
están en uso constante.	
Para obtener más información y recursos sobre la 
seguridad alimentaria, visite: 
©2019 National Restaurant Association Educational Foundation (NRAEF)\
.  Todos los derechos reservados. ServSafe® y el logotipo de ServSafe so\
n marcas registradas de la NRAEF.  National Restaurant Association® y el diseño del arco son marcas r\
egistradas de la National Restaurant Association.