Keeping things clean is uber-important. We’ve already covered sanitation, but cleanliness is different. On the Servsafe Sanitation test, one question is always to distinguish between the two. Clean is defined as the absence of visual soil, sanitized focuses on non-visible microbial contaminants. The gist of all of this is to use your soapy water to keep things clean and then the sanitizer to disinfect once the surface is clean. Make sense?
In order to do this, you want to focus on keeping your sanitizer bucket clean. To do this, you need to focus on using your hot soapy water to wipe things down. Then, once everything is clean, bust out the bleach water! Once the soapy water is no longer hot or soapy, then its time to dump it and change. While your prep sessions might not be as intense as a full blown commercial kitchen’s, you will do well to understand these concepts.
Here is the list of what I use to keep things clean and sanitized. Nothing more, nothing less.
- Sanitizer bucket.
- Sanitizer spray bottle (labeled).
- Green scrubby.
- Stainless steel scrubby.
- Terry cloth towels.
- Dawn dish soap (labeled)
There you have it. We are chugging along and will begin ingredient prep next week. It’s been nearly a month and we’re still talking about cleanliness. That’s how important it is!
“He who travels has stories to tell.”– Irish Proverb
I’m rocking it in Paris for one more night. We ate dinner at the Eiffel Tower last night, worked out at Reebok CrossFit Louvre today, and are currently hanging out at an Irish Pub next to the Montmarte Steps. Once again, traveling is opening my eyes to new things and the lessons I am learning are impossible by any other means. Get out and travel at every opportunity, guys!
And when you do, do your best to…
“Keep It Paleo!”