How a Smarter Sanitizing Program Helps Food Service Operations Stay Health Code Compliant

Health code violations don’t happen by accident. According to the Centers for Disease Control and Prevention (CDC), 75% of foodborne illnesses start in commercial foodservice facilities, and the most common cause is surfaces that weren’t properly cleaned or sanitized. The FDA Food Code is clear about what’s required: food contact surfaces need to be washed, rinsed and sanitized at least every four hours when contaminated. It’s a simple rule, and a hard one to keep up with during a full shift.

Turnover doesn’t help. New staff means retraining on the same procedures again and again, and during peak service there’s rarely time for a full wash-rinse-sanitize cycle on every table, bar top and prep station. Some shifts hit the standard, others don’t; and the gap usually goes unnoticed until an inspection or a complaint brings it up.

ProClean’s Surface Cleaner Sanitizer RTU is designed to simplify that standard, from front-of-house tables and bar tops to back-of-house food prep areas. It’s a ready-to-use, no-rinse, 2-in-1 cleaner and sanitizer; so the staff complete in one pass what used to take three separate steps. The product is EPA-registered, kills SARS-CoV-2 in 15 seconds and Norovirus, the common cold and flu viruses in 30 seconds when used as directed. Its chemistry is also built to perform with any towel, removing a variable that often complicates compliance during a busy shift.

Surfaces are only part of the equation. Utensils, dishware and other food contact items need their own sanitizing step, which is where ProClean’s Sani Quad Food Service Sanitizer comes in. Diluted for use as a sanitizing rinse for eating and drinking utensils or as a hard-surface sanitizer, Sani Quad is effective against bacteria commonly linked to foodborne illness, including E. coli O157:H7, Salmonella enterica, Listeria monocytogenes and Staphylococcus aureus.

Used together, Surface Cleaner Sanitizer RTU and Sani Quad Food Service Sanitizer give food service operations a complete answer to health code compliance, covering hard surfaces throughout the front and back of house as well as the utensils and wares that pass-through staff hands during service. This combination simplifies training, cuts down on the number of products staff have to manage correctly under pressure and gives operators a more dependable answer when an inspector or a guest asks how the operation stays clean and compliant.

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