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
| Material | Photo | Description |
|---|---|---|
| Towel |  |
A non-shedding durable towel, more formerly known as a ''bar towel." |
| Sanitizer bucket |  |
Any bucket will work; however, most standards require the bucket to be labeled, a specific color, or both. |
| Potable water |  |
Potable water is clean and filtered water available for cooking and for drinking purposes. |
| Q-25 sanitizer packet |  |
A quaternary ammonium sanitizer packet (Q-25). Any quat-san. sanitizer solution will be an acceptable substitute. |
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.