Temporary Food Facilities Training - Risk Factor 4 - Clean

Customers expect food booths to be clean and assume that you will handle their food safely. A clean and organized booth creates a good impression and helps to make a safe, pleasant environment for everyone.

However, it is important to remember that even though the booth looks clean, it could be contaminated, so once you have cleaned the cutting boards, dishes, utensil, equipment, and countertops with hot, soapy water and rinsed with water, you must sanitize all food contact surfaces.