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Cleaning, Sanitizing, and Targeted Disinfecting – Cafeteria and Kitchen

This brochure outlines the key components of a comprehensive cleaning program in regards to your school’s cafeteria and kitchen. It describes the difference between cleaning, sanitizing and disinfecting, and provides tips and best practices for food service workers to prevent the spread of communicable disease.

School cafeterias and kitchens contain numerous high-touch surfaces and little time between meal rotations, making them susceptible to the spread of infectious diseases such as colds and the flu. Keeping these areas clean can help prevent germs and the spread of disease.

  • http://neahealthyfutures.org/wp-content/uploads/2015/04/cleaning_cafeteria.pdf

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