When we think of food safety and preventing foodborne illnesses, restaurants and grocery stores often come to mind. While food safety is very important at these types of businesses, it’s just as important at childcare facilities, assisted living facilities, social service organizations, and other businesses that serve food to their patrons. Children and older adults are especially susceptible to serious complications from foodborne illnesses. An outbreak at a facility that serves vulnerable populations could be tragic. Organizations must ensure that food safety is taken seriously, and staff members are trained in proper cleaning and sanitation techniques.
We have a Safety Summary that will help teach employees the acronym T.A.C.T. W.I.N.S. This acronym can be a quick reminder of the components that are necessary for cleaning and sanitizing food preparation surfaces and kitchens.
- Time: The amount of time necessary for the sanitizing solution to be on the surface that’s being cleaned.
- Action: The physical force needed to clean the surface.
- Concentration: The type and amount of cleaner being used.
- Temperature: Each cleaning product has a temperature range in which it should be used to properly clean the surface.
- Water: Water is used at various steps in the cleaning process to remove soils, dilute detergents, and rinse sanitizing solutions.
- Individual: All individuals in the cleaning process must be properly trained and understand all steps required.
- Nature of soil: There are five basic types of soil the food industry deals with: fats/grease, proteins, minerals, sugars, and complex carbohydrates. Each type will require a different cleaning process.
- Surface: The surface being cleaned has an impact on what type of sanitizer/cleaner can be used.
By ensuring that all food surfaces are cleaned and sanitized properly, organizations can prevent deadly foodborne illnesses and keep their patrons safe.