Trigs-ProduceDeptManual-web-cleaning-sanitation

Cleaning & Sanitation 

© 2021 T.A. Solberg Company, Inc. All Rights 

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Cleaning and Sanitation Products and Chemicals 

We work with many different chemicals throughout the day. Most of these are 

related to cleaning and sanitizing tasks. A few key things to know; 

• Trig’s uses the services and products of EcoLab 

• Only use “Approved” Ecolab chemicals/products as instructed. See your Department Leader for 

guidance. 

• DO NOT USE chemicals taken from the sales floor shelves. Any exceptions must be approved by 

your Department Leader. 

• Never mix different chemicals together and do not use one type of chemical right after another. 

• Never throw away a damaged or broken chemical. It must be properly disposed of. Contact 

your Department Leader for our proper procedures. 

Important! 

Part of your training will include a series of short videos developed by EcoLab for 

some of the essential sanitation tasks you will perform. It is important to view 

each video before you attempt these tasks. Your Department Leader will help you 

access these important videos. 

“Safety Data Sheets” are kept on file. SDS were developed as an important point of 

reference to provide detailed information about the chemicals you may work with 

and clearly understand: 

• Chemical hazards 

• Storage requirement 

• Crisis response 

• First aid treatment 

• Personal protective equipment (PPE) requirements 

See your Department Leader for details and questions. 


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Cleaning and Sanitizing 

When doing your daily tasks, it is important to clean and sanitize as you go! 

• Cleaning is the removal of dirt and debris you CAN see 

• Sanitizing is the removal of potential harmful microorganisms that you CANNOT 

see such as bacteria, viruses, etc. 

Before you perform any task where you are directly handling raw product you must do 

two things 

1. Wash your hands 

2. Put on a hair net 

Remember - It is important to wash your hands after: 

• Using chemicals 

• Sneezing, coughing, using a handkerchief 

• Handling garbage 

• Smoking, eating, drinking, or chewing gum 

• Using the restroom 

• Clearing tables or busing dirty dishes 

• Touching aprons or clothing 

• Touching other un-sanitized surfaces 

• 

• 

Handling raw foods 

Touching hair or body 

Sinks & Hand Washing 

The Centers for Disease Control and Prevention says proper hand washing is the 

single most important means of preventing the spread of infection. 

• Associates must not clean their hands in a sink used for: 

• Food Preparation 

• 3-Compartment Sink 

• Janitorial Sink 

• A hand washing station must be provided with: 

• Hot & cold running water (water must achieve at least 100°F) 

• Liquid hand soap in a dispenser 

• Paper towels 


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Backroom Sanitation Guidelines 

Cleaning Schedules & Procedures 

• Our cleaning program helps ensure that our department is in top condition. 

• Adopt a “Clean as you work” attitude. 

• Food contact surfaces and utensils that are used for food prep must be cleaned 

every day and more often while in use. 

Hot Water is required for proper cleaning! 

• Using approved cleaners and tools help ensure that our department is clean. It 

also helps to control costs. Clean departments will satisfy Guests, reduce shrink, 

and protect Associates and Guests’ health. 

• Off the shelf products are NOT for use in the produce department. Only 

approved cleaners from our store’s supply cleaning/sanitation program are 

acceptable. 

Food Preparation and 3-Compartment Sinks (daily) 

• Empty sink compartments. Remove any food or debris and discard. 

• Scrub all compartments with hot Supply company approved pot and pan 

solution using a non-abrasive pad. Thoroughly scrub hot and cold water knobs 

and handles. Food residues frequently build up in this area. 

• Rinse thoroughly with clean hot water to remove soap residue. 

• Rinse with Supply company approved sanitizer solution. 

• Allow compartments to air dry. 

View the EcoLab 

video – “3 

Compartment 

Sinks” 


video – “Sanitizer 

Testing” 


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Sanitation Guidelines 

Food Prep Tables (after each use) 

• Remove all food products and packaging materials. 

• Apply supply company approved degreaser solution or pot and pan soap. 

• Scrub with non-abrasive scour pad or nylon scrub brush. 

• Rinse thoroughly with hot water to remove degreaser or soap residue. 

• Apply supply company approved sanitizer. 

• Allow prep tables to air dry. 

Counter Tops (after each use - daily) 

• Use company-approved all-purpose cleaner. Rinse counters down thoroughly with 

Cutting a clean, Boards wet towel (daily) to remove dirt and debris. 

• Remove cutting boards from prep table and clean at 3-compartment sink. Scrap 

any loose food particles. 

• Apply hot supply company approved degreaser solution or pot and pan soap. Let 

soak for 5 minutes. 

• Scrub surface with degreaser or soap solution using a non-abrasive pad or nylon 

scrub brush. 

• Rinse with hot water to remover degreaser or soap residue. 

• Apply supply company-approved sanitizer solution. 

• Allow cutting boards to air dry. 

• NEVER use bleach. 

Bowls, Pans, Lugs, Bins (daily) 

• Wash in a hot solution of Supply Company approved pot & pat soap using a nonabrasive 

or nylon scrub brush. 


• Soak in Supply Company approved sanitizer solution for one minute. 

• Allow items to air dry on drain board or clean surface. 


video – “Hard 

Contact Surfaces” 


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video – “Cutting 

Boards” 

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Knife Holder (daily) 

• If removable, take the entire knife holder to the 3-compartment sink. If not 

totally removable, remove detachable components and take to the sink. Clean 

permanently secured knife holder components when cleaning the walls. 

• Wash component in 3 sink compartment sink with Supply company approved 

pot and pan soap using a non-abrasive pad or nylon scrub brush. 


• Soak in Supply Company approved sanitizer for one minute. 

Scales (daily) 

• Wipe down scale unit with a clean wiping cloth and approved sanitizer solution. 

Wrap Machines (daily) 

• Turn wrap machine off or unplug unit. 

• Allow heating pad to cool down completely to avoid injury. 

• Wipe stationary unit using a clean sanitized wiping cloth and a bucket of hot 

solution of pot and pan soap. 

• Rinse using a clean wiping cloth and a bucket of clean, hot water. 

• Wipe wrap machine down with a clean wiping cloth of company approved 

sanitizer solution. 

Cooler & Equipment Handles (daily) 

• Items that we frequently touch with our hands become contaminated with food 

residue and bacteria. 

• Wipe these surfaces frequently throughout the day with a clean, damp, 

sanitized wiping cloth. 


video – “Scales” 


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Cleaning Floors (daily full clean) 

• Floors should be swept throughout the day and washed daily. Keeping floors clean 

will reduce accidents, minimize cross contamination and the attraction of unwanted 

pests. 

• Make sure all food is stored properly prior to starting clean-up. Sweep up all food 

solids, trash and debris from floors. 

• Apply cleaning chemicals to the floor 

• Soak the floors with degreaser. Allow the degreaser to soak for 5 to 10 minutes to 

break down soils and build up. 

• Use a stiff, nylon brush to scrub floor. 

• Thoroughly rinse the floors with clean hot water. 

• Apply sanitizing solution to all surfaces and allow to air dry. 

• If you do not have floor drains in your department, these steps should be done using 

a mop and bucket. 

•Cleaning Floors using Bucket and Mop (daily or as needed) 

• Use bucket and mop filled with a hot approved degreaser solution to clean floors. 

• Use mop bucket filled with clean water to rinse floor. 

• Use mop bucket filled with approved sanitizer to sanitize floor. 

• Allow floor to air dry. 

• Make sure mop and bucket is cleaned out before next use. 

•Cleaning Doors Exterior Dept. and Cooler (as needed or scheduled monthly) 

• Using an approved cleaner and clean towel to remove dirt and buildup from all 

surfaces, spray cleaner on the door surface and allow product to sit for a couple of 

minutes. 

• Scrub dirt and debris with a clean towel, or use a brush to remove any stubborn 

buildup 


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Walls and Fans (spot clean as needed, schedule cleaning quarterly) 

• Remove all exposed food and packaging supplies. 

• Apply hot supply company-approved degreaser solution to washable walls. Use 

caution around electrical outlets. 

• Scrub heavy soils with a nylon scrub brush or deck brush. 

• Rinse walls thoroughly with clean hot water to remove cleaner residue. 

• Apply supply company-approved sanitize solution to walls. Allow walls to air dry. 

• If possible, turn off power to fans. 

• Remove fan guards. Wash, rinse, and sanitize them in a 3-compartment sink. 

• Re-install fan guards. 

Ceilings (spot clean as needed, clean quarterly) 

• Spot clean using degreaser, as necessary. 

• Schedule quarterly cleaning when cleaning the walls in the cooler. 

Cleaning and stocking the hand wash sink (wash, rinse and sanitize as necessary; 

keep stocked with soap and towels at all times) 

• The sink and basin may be cleaned and scrubbed as necessary with all- purpose 

cleaner. 

• Rinse with clean water. 

• Sanitize with the sanitizer solution. 

IMPORTANT: The hand washing sink is for hand washing only. It should not be used 

to wash dishes, prepare food, or store utensils, or aprons. It should be kept 

unobstructed and accessible at all times. It must have hot and cold running water, an 

available supply of approved hand soap in the soap dispenser, and a paper towel 

dispenser that is full and operating properly. The drain to the hand sink basin should 

not be clogged so that the water can drain freely. 


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Sales Floor - Sanitation Guidelines 

Cleaning Display areas 

Our goal is to clean the wet portion of our cases every two weeks. The remaining 

cases and tables are scheduled to be cleaned in a rotating basis each moth (25% of 

the space each week). 

• Remove all food products from case. Place refrigerated food items into the cooler 

immediately to keep cold. 

• Disassemble case. Remove shelves, dividers, brackets, etc. 

• Place any removable parts in the wash section of the sink filled with hot companyapproved 

pot and pan soap, allow to soak. 

• Remove all food debris and spillage from interior of display cases and discard into 

trash can. 

• Ensure that the case drains are not clogged, remove drain cover if needed. 

• Apply hot supply company-approved degreaser to the interior of the cases. Use 

caution around any electrical cords, lights, or rotating fans. 

• Scrub heavy soils using a non-abrasive pad or nylon scrub brush. 

• Rinse case interior with hot water. 

• Apply supply company-approved sanitizer solution to the interior surfaces. 

• Dry the interior/exterior glass, mirror and chrome fixtures using a clean, dry wiping 

towel. Allow the remainder of the case to air dry. 

• Finish scrubbing removable components in the sink. 

• Rinse and sanitize. 

• Reassemble display case. 

NEVER spray water directly into 

© 2021 T.A. Solberg Company, fans. Unplug Inc. All Rights fans prior to 

Reserved cleaning and lifting unit up. 

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Sales Floor Sanitation Guidelines 

Sales Floor - Wooden tables, Orchard Bins, Racks and Shelving. (Weekly/monthly) 

• Remove all products from table/bin/racks. 

• Sweep/Vacuum large food debris. 

• Spray surfaces with company approved all surface cleaner. 

• Wipe surfaces down with clean wiping cloth. 

• Apply supply company approved furniture/wood polish with a clean, soft cloth. 

Display case (exteriors - glass & chrome daily; portions of case weekly & spot clean 

daily) 

• Wipe away dirt using a towel and all-purpose cleaner. 

• Clean glass with glass cleaner.0 

Misting Nozzles (weekly) 

• Remove spray nozzles from hose or unscrew misting head from water conduit/pipe. 

• Wash units in hot supply company-approved pot and pan soap. 

• roughly. Remove and clean filtering screen (if applicable). 


• Soak in Supply Company approved sanitizer solution. 

• Allow components to air dry. 


video – “Refrigerated 

Display Case” 


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Working Safely – Using a Knife 

Using a Knife - SAFELY: 

Knives are used in several tasks in the Produce department. It is important to follow 

these guidelines when performing one of those tasks. 

• Always start with a sharp knife, clean knife 

• Wear a cut-resistant glove 

• Only chop product on a cutting board or approved surface (keep your fingers 

tucked under the product at all times!), 

• Cut away from yourself 

• Keep the tip pointed down and away from yourself and others. Avoid walking 

with a knife. The best rule of thumb, is to not walk with a knife in your hand. 

• Keep knives away from the edges of tables and never leave any part of a knife, 

hang over the edge of a table or unattended. 

• Never use a knife as a tool to open boxes, as a pry bar or any other usage that is 

not intended for a knife. 

• Knives are not allowed on the sales floor. All trimming is done in the back room. 

• Always store knives properly, in the approved container and location 

Cleaning a knife 

• Never drop a knife into a sink full of water. 

• Clean knives separately from other utensils for safety 

• Wash knives right after use, following these steps; 

1. Start with a clean and prepared 3 compartment sink 

2. Carefully crape of excess particles and debris with a scraper 

3. Wash in warm soapy water 

4. Rinse using warm water 

5. Immerse the knife in sanitizing solution 

6. Store safely in the correct location (do not wipe dry with a cloth, allow 

the knife to air dry while stored. 


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Sanitation Schedule 

Equipment 

Food Prep tables (after each use) 

Prep area Floors 

Cooler Floors 

Cooler Doors 

Walls and Fan Covers 

Ceilings 

Hand Wash Sinks 

Countertops 

Mirrors / Chrome on cases 

Shelving – Prep area and cooler 

Sales Floor – tables, bins, racks, bag holders 

Utensils 

Cutting Boards 

Cooler & Equipment Handles 

Bowls, Pans, Lugs, Bins 

As Needed 

(more than 

once daily) Daily Weekly Monthly Quarterly 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

3 Compartment Sinks X 

Knife Holder 

Scales (backroom) 

X 

X 

Wrap Machines 

X 

Misting Nozzles 

X 

Sweep floor – Sales/Prep Work Area/Cooler 

X 

Hanging Scales 

X 

Floor Display Case (wet greens) 

2 x mo 

Floor Display Case 

X 


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Sanitation – Skill Check 

Daily Sanitation Skills - Backroom/Coolers 

Understands the "clean as you go/work" standard 

Understands where and how to dispose of trash, plastics and cardboard 

Understands the proper water temps to use and when/why we use hot water 

Has read and understands our policies on proper chemical usage 

Demonstrates correct use and sanitation of a 3 compartment sink 

Demonstrates correct food prep work table surface cleaning procedure 

Demonstrates correct cutting board cleaning procedure 

Demonstrates correct knife, metal implements, bowls, lugs etc. cleaning procedure 

Demonstrates correct sanitation procedures for knife holders, pineapple corer, scales, 

wrappers and any other piece of equipment used in daily food preparation 

Demonstrates the remaining daily cleaning and sanitation checklist 

Weekly/Monthly/Quarterly Sanitation Skills - Backroom/Coolers 

Demonstrates correct cleaning procedures of the dry storage area 

Demonstrates correct cleaning procedures of the cooler floor 

Demonstrates correct cleaning procedures of the cooler fans, walls and doors 

Daily Sanitation Skills - Sales Floor 

Understands why they need a rag/towel and approved spray cleaner on-hand and close by 

at all times 

Understands and demonstrates the "clean as you work" procedure on the sales floor 

Demonstrates correct sweeping and mopping procedures of the sales floor area 

Understands where rugs should be deployed and why 

Weekly/Monthly/Quarterly Sanitation Skills - Sales Floor 

Demonstrates the correct procedure for vacuuming/cleaning the onion/potato tables of 

debris 

Demonstrates correct cleaning procedures of the non-refrigerated metal/plastic/wooden 

display tables/racks/bins 

Demonstrates correct cleaning procedures of any glass, chrome or mirrors 

Demonstrates correct cleaning procedures of all scales or other equipment on the sales 

floor 

Demonstrates correct cleaning procedures of all misters 

Assists in cleaning a refrigerated display case, demonstrates understanding 

Competency 

(Date) 

Competency 

(Date) 

Competency 

(Date) 

Competency 

(Date) 

Instructor 

(Initials) 

Instructor 

(Initials) 

Instructor 

(Initials) 

Instructor 

(Initials) 


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Next Steps 

Complete In-Person Skills Assessment 


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