Michigan Cleaning vs Sanitizing Poster
The Cleaning vs Sanitizing Poster is a Michigan health notice poster provided for businesses by the Michigan Department Of Licensing and Regulatory Affairs. This is an optional notification, so while it is recommended that businesses hang this poster if relevant to their employees, it is not required by the Department Of Licensing and Regulatory Affairs.
©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.
Get a Michigan all-in-one labor law poster
Instead of printing out pages of mandatory Michigan and Federal labor law posters, you can purchase a professional, laminated all-in-one labor law poster that guarantees compliance with all Michigan and federal posting requirements. Fully updated for October 2017!
Get All-In-One Poster NowMore Michigan Labor Law Posters 18 PDFS
Minimum-Wage.org provides an additional seventeen required and optional Michigan labor law posters that may be relevant to your business. Be sure to also print and post all required state labor law posters, as well as all of the mandatory federal labor law posters.
Michigan Poster Name | Poster Type |
---|---|
Required Michigan Safety & Health Protection on the Job | Workers Compensation Law |
Required The Michigan Whistleblowers' Protection Act Poster | Whistleblower Law |
Required Information about Unemployment Benefits (Spanish) | Unemployment Law |
Required Information about Unemployment Benefits | Unemployment Law |
Required Workforce Opportunity Wage Act Minimum Wage & Overtime Poster | Minimum Wage Law |
List of all 18 Michigan labor law posters
Michigan Labor Law Poster Sources:
- Original poster PDF URL: https://www.michiganfoodsafety.com/images/MFSDocs/coronavirus/Cleaning-vs-Sanitizing.pdf , last updated May 2020
- Michigan Labor Law Poster Page at http://michigan.gov/uia/0,1607,7-118-26899-78362--,00.html
- Michigan Department Of Licensing and Regulatory Affairs at http://michigan.gov/uia/
Labor Poster Disclaimer:
While Minimum-Wage.org does our best to keep our list of Michigan labor law posters updated and complete, we provide this free resource as-is and cannot be held liable for errors or omissions. If the poster on this page is out-of-date or not working, please send us a message and we will fix it ASAP.