Cloth towels are an essential part of food safety. ServSafe food managers should stock their establishment with an abundance of clean towels to ensure plenty are available at all times. However, there are times when a wet sanitized towel is appropriate and times when a clean dry cloth may be better for food safety.
Tips for ServSafe Food Managers on Cloth Towel Use in Food Preparation Areas
Sanitizer cloths are essential for stopping the spread of bacteria and other pathogens. They should be used to clean up any possible contamination on surfaces that cannot be run through your dishwashing machine. ServSafe food managers should stress the importance of using sanitized cloth towels on:
- Soiled cutting boards
- Stainless steel surfaces in preparation areas
- Large preparation equipment
- Dry clean surfaces to promote cleanliness
The use of proper sanitation should be enforced by ServSafe food managers, and it’s important to make sure that your sanitizer solution is rotated often and mixed to appropriate potency.
There are times, however, when a dry towel is appropriate and a wet sanitizer cloth could cause a foodborne illness risk rather than preventing one.
Water and grease do not mix using a wet rag to clean up grease can spread grease to other areas of your establishment. A wet, oily cloth will lose all effectiveness when it comes to sanitation. Grease can spread to hands, preparation surfaces, and even food when a soiled rag makes contact. ServSafe food managers should keep dry cloth towels near:
- Deep fryers
- Flat top grills
- Sandwich presses
- Other equipment that uses grease or oil
When was the last time your ServSafe food manager discussed using dry towels vs wet sanitized towels?
