48 million Americans get foodborne illness annually. A single failed health inspection averages $75,000 in fines, closures, and reputation damage. JanTraq stocks only NSF-certified, FDA-compliant sanitation products — so you pass every time.
Food Safety Compliance Foundation
The FDA Food Code (adopted by all 50 states) requires documented cleaning and sanitizing schedules, NSF-certified sanitizers on all food-contact surfaces, and HACCP-compliant cleaning procedures. Violations result in failed inspections, mandatory closures, fines, and permanent reputational damage on Yelp and Google.
NSF sanitizers for food-contact surfaces must achieve 99.999% bacterial reduction (5-log kill) in 30 seconds at use-dilution. JanTraq's products are NSF White Book™ listed — the only proof of true compliance accepted by FDA inspectors.
HACCP (Hazard Analysis Critical Control Points) plans require documented sanitation procedures, frequency schedules, and verification methods for every surface category. Color-coded tools prevent cross-contamination between raw protein and RTE zones — a required HACCP Critical Control Point.
Commercial kitchen grease accumulation on hoods, fryers, and cooking surfaces is the #1 cause of restaurant fires per the National Fire Protection Association (NFPA). OSHA and local fire codes require scheduled degreasing — documented and verifiable. Heavy-duty alkaline degreasers are the only safe solution.
The FDA Food Code requires sanitizer concentration to be verified at use-dilution before each use. Sanitizer test strips (quat or chlorine) are mandatory in every compliant commercial kitchen — not optional. JanTraq stocks strips for all common sanitizer chemistries.
HACCP Compliance Tool
Cross-contamination between raw protein zones and ready-to-eat (RTE) food preparation areas is one of the most common HACCP violations. A 4-color or 6-color tool system eliminates cross-contamination risk by assigning dedicated tools to each zone — making compliance visual, verifiable, and staff-trainable in minutes.
Cloths, boards, brushes, and mops used only in raw meat preparation areas. Never to contact any other zone.
All tools used for raw poultry prep and storage. Separate from all other protein zones and RTE areas.
Ready-to-eat food prep, salad stations, and produce. Absolutely no cross-contact with raw protein tools.
Non-food-contact surfaces, general cleaning, walls, and non-critical equipment areas.
Restroom cleaning only. Mops and cloths designated for drains and restrooms must never enter the kitchen.
Dedicated to raw fish and shellfish areas. Kept separate from all other protein zones.
Chemical Reference Guide
NSF-registered sanitizers are required on all food-contact surfaces after cleaning. Must achieve 5-log (99.999%) bacterial reduction at use-dilution within 30 seconds. Always verify with test strips before use.
Commercial kitchen grease is carbonized, polymerized oil — ordinary cleaners can't penetrate it. High-alkaline (high-pH) degreasers saponify grease on contact. Required for hoods, fryers, grills, and cooking equipment per NFPA 96.
Kitchen floors accumulate grease that creates dangerous slip-and-fall conditions — the #1 cause of restaurant worker injuries. Floor-specific degreasers cut through fat and oil without leaving residue that causes additional slipping after cleaning.
Commercial dishwashers require machine-specific chemical formulations — not consumer dish soap. The wrong chemistry causes foaming, scale buildup, and failed rinse results. Three-compartment sink programs require dedicated solutions for each sink.
FDA Food Code Requirements
| Surface / Area | FDA Required Frequency | Method | Products Required |
|---|---|---|---|
| Food-contact prep surfaces (cutting boards, tables) | After each use; minimum every 4 hours during continuous use | Clean then sanitize | Degreaser or all-purpose cleaner + NSF no-rinse sanitizer (verified with test strip) |
| Grills, fryers, ranges | Daily (after service close); deep degrease weekly | Degrease + clean | Heavy-duty alkaline degreaser; caustic oven cleaner for weekly |
| Exhaust hoods & filters | Monthly minimum per NFPA 96; weekly for high-volume fryers | Degrease with caustic product | Caustic hood cleaner, protective gloves, eye protection required |
| Walk-in cooler / freezer | Weekly (floors & shelving); monthly (walls & ceiling) | Wash then sanitize | All-purpose cleaner + low-temp sanitizer; squeegee for floors |
| Kitchen floors | Daily + immediately after spills | Sweep + degrease + mop | Kitchen floor degreaser, color-coded mop system, WaveBrake® |
| 3-compartment sink | Between every task; deep clean daily | Wash / rinse / sanitize | Manual dish soap, rinse, quat or chlorine sanitizer at correct ppm |
| Restrooms | Minimum 2× daily; hourly for high-volume establishments | Clean + disinfect | Acid bowl cleaner, quat disinfectant — dedicated pink-coded tools only |
| Dry storage areas | Weekly sweeping; monthly deep clean | Sweep, clean, inspect | Neutral floor cleaner; BRUTE® containers for rodent-proof trash |
End-of-Night Protocol
A complete kitchen close-down sanitation sequence ensures the facility is inspection-ready when it opens the next morning. This protocol follows FDA Food Code requirements and NFPA 96 fire safety standards.
Remove all food debris from cooking equipment. Disassemble removable components (grill grates, fryer baskets, slicer blades). Place in pre-soak solution in 3-compartment sink. Begin boil-out procedure in fryers if scheduled for that evening.
Never spray cold water on a hot fryer — thermal shock can crack the vessel. Allow to cool to 150°F before beginning boil-out.Apply heavy-duty alkaline degreaser to grills, flat tops, ranges, and surrounding surfaces. Allow 5–10 minutes contact time. Scrub with nylon brush or stainless pad — never steel wool, which leaves fragments that rust. Rinse thoroughly with hot water.
Always degrease before sanitizing — grease inactivates sanitizers on contact. Clean then sanitize, in that order.Remove hood filters and soak in degreaser solution. Wipe interior hood surfaces with degreaser. Check grease collection cup and drain — empty if more than 1/4 full per NFPA 96. Replace filters once cleaned and dried.
Complete the 3-compartment sink cycle for all soaked equipment: (1) Wash at 110°F+ with manual dish detergent, (2) Rinse with clean water, (3) Sanitize at required ppm (quat 200 ppm or chlorine 50–200 ppm). Verify concentration with test strip. Air dry — never towel dry sanitized items.
Towel-drying re-contaminates sanitized surfaces. Air drying is the only compliant method.Wipe all prep tables, cutting boards, and food-contact surfaces with degreaser or all-purpose cleaner. Rinse. Apply NSF no-rinse sanitizer at correct use-dilution. Do not wipe or rinse off — allow to air dry. Document on sanitation log.
Sweep all food debris from floors. Apply kitchen floor degreaser diluted per label instructions. Allow dwell time, then mop with color-coded mop (blue for kitchen only). Mop from far corners toward exit. Change mop water if it becomes heavily soiled during the process.
Sweep cooler floor of any food debris. Wipe down shelving as scheduled (weekly minimum). Check for temperature compliance and document. Ensure all food items are properly covered and labeled. Clean door gaskets — they harbor mold if not maintained.
Common Questions
NSF-certified products, HACCP-compliant color-coded systems, and custom supply programs with bulk pricing — inspection-ready from day one.