All users of the [name of kitchen] are expected to use good hygienic practices at all times and to follow all established cleaning and sanitation procedures.
Cleaning and Sanitation
Cleaning is necessary to protect against microorganisms. Food-contact surfaces shall be cleaned in this sequence: wash with detergent, rinse with clear water, and then use an approved sanitizer. The sanitizer used should be approved for use on food-contact surfaces and must be mixed according to the manufacturer’s directions. Cleaning should be performed before, during and after food preparation.
Each user must properly clean and sanitize the kitchen after their shift and ensure that the kitchen is ready for the next user. Cleaning supplies, brooms and mops are in the [location of the supplies]. You will be given a key to this [location of supplies] once your kitchen reservation is final.
Sanitizing Food Surfaces
Food-contact surfaces shall be cleaned in this sequence: wash with warm water and detergent first, rinse with clear water, and then use an approved sanitizer. The sanitizer used should be approved for use on food-contact surfaces and must be mixed according to the manufacturer’s directions. Cleaning and sanitation should be performed as frequently as necessary before, during and after food preparation to prevent contamination.
To ensure the food-contact surface is sanitized pay attention to these factors:
- Concentration: Follow the instructions on the sanitizer’s label and use proper dilutions and concentrations. Too little sanitizer will not work. Too much can be toxic.
- Temperature: Generally, chemical sanitizers work best in water that is between 55°F and 120°F
- Contact time: In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer (either heat or approved chemical) for the recommended length of time.
- Air-drying: After applying the sanitizer, place utensils in a wire or plastic draining rack where they will not come into contact with any food or food residue and let them sit until dry. For equipment, after applying the sanitizer, let the equipment sit without use until dry. Do not use towels for drying, polishing, or any other purpose because they may re-contaminate equipment and utensils. 
Cleaning Kitchen Equipment
Please follow these steps to clean kitchen equipment such as blenders and food processors.
- Turn off and unplug equipment before cleaning
- Remove food and soil from under and around the equipment
- Remove any detachable parts
- Manually wash, rinse, and sanitize detachable parts, or run them through the dishwashing machine
- Wash and rinse all other food-contact surfaces that you cannot remove and then wipe or spray them with a properly prepared chemical sanitizing solution
- Air-dry all parts and then reassemble
Coolers and Freezer
Clean up any spills on cooler or freezer shelves with single-use paper towels and warm soapy water. Rinse with clear water and dry with single- use paper towels.
Tables, Stove–tops, Oven Fronts, Dirtied Walls and Cooler Doors may be washed with hot soapy water, wiped with clean towels, sanitized, and wiped again with clean towels.
Floors should be swept and cleaned at the end of your shift. Brooms, dustpans and mop are stored in the [location of storage]. All custodial brushes and equipment must be in good repair. If there is a problem with any of the custodial equipment please bring it to the attention of the Kitchen Manager at [kitchen manager email address].
Trash and Recycling
Trash should be emptied at the end of your shift and taken to the dumpsters at the [name of organization] to the [location of dumpsters]. All recyclable materials can be taken to [location of recycling].
All items requiring laundering, such as towels, dishcloths, and aprons, must be removed at the end of each shift and laundered by the user.
Personal Cleanliness and Conduct
In addition to keeping the facility clean personal cleanliness must be maintained while working at the [name of kitchen]:
- Hands shall be washed before starting work, after each absence from the workstation or when they become contaminated (such as with eating, smoking, or taking out the trash)
- Sanitary protective clothing, hair covering, and footwear must be worn and maintained in a clean, sanitary manner. All clothing must be clean.
- Gloves, if worn, must be clean and sanitary
- All food-handling personnel must remove objects (i.e. watches, jewelry) from their person that may fall into or contaminate the food product
- Tobacco, gum, and food are not permitted in food-handling areas
- Individuals who are sick or who exhibit symptoms of illness (including vomiting, diarrhea, fever and skin infections are not allowed in the kitchen.
To minimize the possibility of cross-contamination always taste food in the correct way while working in the [name of kitchen]:
- Put a small amount of food in a small dish
- Taste the food with a clean spoon
- Remove the dish and spoon from the food preparation area. Never reuse a spoon that has already been used for tasting
- Wash your hands immediately
 Cortney Miller, MS, Angela Fraser, PhD, Roman Sturgis, MFA (editor), Cleaning and Sanitizing Food Contact Surfaces, Clemson University, South Carolina. 2013. http://www.fightbac.org/storage/documents/Childcare/Cleaning_and_Sanitizing_Food-Contact_Surfaces.pdf