Step one: Sanitize the work surface
Before an individual can begin the portioning process, they must sanitize their work area. Company policy as well as most state laws require food handlers to sanitize the work surfaces prior to portioning food.
Required materials
Directions
The work surface needs to be sanitized prior to portioning out a salad.
- To sanitize the work surface; a towel, sanitizer bucket, potable water, and a quaternary ammonium sanitizer packet will be needed.
- Mix the quaternary ammonium (Q-25) packet contents with 1 gallon of lukewarm water in a sanitizer bucket.
- Submerge the towel into the bucket containing the sanitizer solution, to ensure all areas of the towel are moistened and then wring the towel dry.
- Wipe the damp sanitizer towel across your work surface covering all exposed areas you will be working with and allow the wiped surface to air dry.
Material list in text format
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Begin step two
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