Keeping food prep counters clean and sanitized isn’t just good practice—it’s critical for food safety. Whether you’re managing a commercial kitchen, prepping meals in a school cafeteria, or running a food truck, properly maintaining your prep surfaces helps prevent cross-contamination, foodborne illness, and health code violations.
In this article (and video), we’ll show you why cleaning and sanitizing food prep counters is so important, the exact tools and steps you’ll need to do it right, and a few pro tips to help you maintain spotless, safe surfaces every day.
How to Properly Clean and Sanitize Food Prep Counters
Before you begin to clean and sanitize, gather the necessary items:
Materials Needed:
- Dish soap
- Degreasing detergent
- Warm water
- Commercial sanitizing solution
- Clean water for rinsing
Supplies Needed:
- Clean Microfiber cloths
- Scrub sponges
- Disposable gloves
- Buckets for soapy water and rinsing water
Tools Needed
- Scouring pads or brushes (non-abrasive)
- Food-safe spray bottles
Ensure Safety First
Always begin any cleaning or maintenance procedure by putting on the necessary personal protective equipment. For cleaning and sanitizing food prep counters, safety goggles, disposable gloves, an apron, and closed-toe shoes should be worn to protect yourself.
Now let’s dive into the steps you need to follow to properly clean and sanitize food prep counters.
6 Steps for Cleaning and Sanitizing Food Prep Counters
Step 1: Clear the Surface
Step 2: Wash the Surface (Cleaning Phase)
Step 3: Choose the Right Sanitizer
Step 4: Apply the Sanitizer (Sanitizing Phase)
Step 5: Dry the Surface
Step 6: Restore the Area
Step 1: Clear the Surface
Remove all items from the surface to be sanitized, including utensils, appliances, cutting boards, etc. and discard any leftover food scraps or debris.
This is a crucial step because any remaining food debris can interfere with the efficacy of cleaning and sanitizing solutions–potentially allowing bacteria to persist and leading to cross-contamination.
Step 2: Wash the Surface (Cleaning Phase)
To wash the surface, start by filling a bucket with a solution of warm water (at least 110°F) and dish soap or a degreasing detergent.
Pro Tip: Understand the difference between cleaning and sanitizing. Cleaning removes visible dirt and food particles from surfaces using soap or detergent and water, but it doesn’t kill all germs. Sanitizing follows cleaning and uses heat or chemicals to reduce the remaining germs to safe levels, lowering the risk of contamination. You must always clean before sanitizing, as any leftover debris can block sanitizers from working effectively.
Dip a clean microfiber cloth or scrub sponge into your solution and wipe down the entire surface thoroughly, paying special attention to seams, corners, and crevices.
Use a scour pad or non-abrasive brush for sticky or dried-on food residue.
Once the surface has been wiped and scrubbed completely, rinse the surface with clean water to remove soap residue using a separate microfiber cloth.
Pro Tip: Change the microfiber cloth if it becomes visibly dirty or greasy. A dirty cloth spreads bacteria.
Step 3: Choose the Right Sanitizer
For food prep stations, sanitizers must be food-grade, meaning they are safe and specially formulated for use on food contact surfaces.
Make sure to choose a foodservice sanitizer that is compatible with the type of surface you are cleaning. Most foodservice surfaces are non-porous– stainless steel or plastic.
Look for an EPA registration number to ensure the product has been reviewed for safety and efficacy.
Dilute your sanitizing solution according to the manufacturer’s instructions or use a ready-to-use product.
Pro Tip: Disinfectants are the most effective solution for killing germs, but they are not approved for use in food contact areas. Always use an EPA-registered foodservice sanitizer for sanitizing your food prep counters.
Step 4: Apply the Sanitizer (Sanitizing Phase)
Next comes sanitizing. Spray or apply the solution liberally over the working area of the counter.
Allow it to sit for the dwell time listed on your chemicals label—this is the amount of time the sanitizer must remain wet on the surface to kill bacteria. This varies by product (generally 30 seconds to 10 minutes).
Do not rinse unless your sanitizing chemical’s product label specifically instructs you to do so.
Pro Tip: Keep a labeled spray bottle of your sanitizer solution at each food prep station for easy access.
Step 5: Dry the Surface
Allow the surface to air dry if possible. Air drying prevents recontamination and ensures your sanitizer has time to effectively kill bacteria.
Do not use cloth towels for drying, as they can reintroduce bacteria.
Step 6: Reset the Area
Replace any clean and sanitized tools or appliances back onto the counter.
Ensure nothing that was previously dirty comes back into contact with the cleaned surface.
Quick Tips for Cleaner Counters
- Use color-coded microfiber cloths to separate tasks (e.g., red for raw meat, blue for general cleaning).
- Keep a logbook of when counters were last cleaned and by whom in commercial settings.
- Store sanitizing spray bottles (with product labels) in visible, accessible areas to promote frequent use.
- Train staff on the difference between cleaning and sanitizing.
- Always check product expiration dates on sanitizers to ensure they’re still effective.
Frequency of Cleaning and Sanitizing
Here’s when you should clean and sanitize your food prep counters:
- Before and after each use.
- After handling raw meat, poultry, or seafood.
- After any spill or contamination.
- At the end of each shift in commercial kitchens.
- Every 4 hours if used continuously without interruption.
Why Clean and Sanitize Food Prep Counters?
Food preparation areas can be ground zero for cross-contamination and bacteria growth if not cleaned and sanitized properly. Here’s why cleaning and sanitizing are essential:
- Preventing Foodborne Illnesses
- Compliance with Health Regulations
- Protecting Food Quality
- Creating a Safe, Professional Environment
1. Preventing Foodborne Illnesses
Bacteria such as E. coli, Salmonella, and Listeria can linger on surfaces. Without regular and proper sanitization, these pathogens can transfer to food, potentially causing severe illness or even death.
2. Compliance With Health Regulations
Foodservice establishments are legally required to maintain sanitary conditions under local, state, and federal health codes. Non-compliance can lead to fines, shutdowns, or loss of licensure.
3. Protecting Food Quality
Even if contaminants don’t make someone sick, they can affect the taste, texture, and appearance of food—especially in sensitive items like raw produce or dairy-based dishes.
4. Creating a Safe, Professional Environment
Clean counters show employees and customers that hygiene is a priority. It fosters a culture of accountability and care in the kitchen.
Final Thoughts
Whether you’re prepping a salad, assembling sandwiches, or plating entrees, food safety starts at the prep counter. Following proper cleaning and sanitizing protocols not only keeps your patrons safe—it also supports a healthier kitchen, better hygiene habits, and a stronger food safety culture.
Cleaning removes visible dirt and debris, while sanitizing eliminates harmful microorganisms that can linger on surfaces.
This should be done between tasks, after handling raw foods, and at least every four hours during continuous use.
Using the right tools and techniques not only protects food quality and customer health but also prolongs the lifespan of your equipment. Daily upkeep, weekly deep cleans, and monthly inspections help prevent long-term damage and contamination.
Implementing a consistent routine, training staff, and making cleaning tools easily accessible are all key to success. So the next time you wipe down that surface, remember: a clean counter isn’t just about looks—it’s about lives.
Need more best practices for food safety cleaning and sanitizing? Reach out to your local Imperial Dade facility and an expert can come out to help you set up a cleaning program for your commercial kitchen.
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