Rethinking the Rag-Sanitizer Bucket Protocol 

Foodservice customers expect and deserve a clean start to their dining experience - a clean table.   Eliminating the invisible traces of the previous diners is important but current bussing practices favor fast over effective. The common cold, the flu and norovirus are among those left behind to welcome the unsuspecting diner.

The food code favored practice of using a reusable sanitizer rag is falling short. Yes, it meets the standard of "clean to sight and touch" but falls far short of the food code's intent of cleanliness.

The tradition of wiping down tables with a reusable rag stored in a bucket of sanitizer continues to be perpetuated by chemical suppliers, bucket sellers and more importantly by inspectors with a limited knowledge of The Model Food Code. Regulatory, who may only be present once or twice a year, like the "bucket" because it gives them something to document while they are not equipped to check the actual level of cleanliness in real time.

Kick the Bucket

If an operator elects a reusable rag for table cleaning, it must be stored in a bucket of controlled sanitizer solution. That interpretation of the Model Food Code is accurate. However, a good spray cleaner used with a quality single-use paper towel provides a code-accepted alternative with superior results. Few operators are aware of this option.

The spray cleaner-paper towel method offers more control and adds a friction factor to aid cleaning. Removing a pathogen by cleaning is every bit as beneficial as one killed by chemicals.

The reasons for the ineffectiveness of the reusable rag method are many. First is the difficulty in maintaining the appropriate sanitizer level both in the bucket and at the point of use. Second is the interpretation of cleanliness by the busser and his manager: Visually clean trumps invisibly menacing. Crumb-free wins over germ-free.

In study after study, results show the reusable rag to be a source of contamination rather than sanitization. It appears that rags transport bacteria and virus from table to table, even floor to table when dropped between uses. Research details are available in a number of reports issued by Dr. Charles Gerba, Professor of Microbiology at the University of Arizona. 

Finally, the bucket system with its poor cleaning properties, often leaves a sticky residue behind. Sticky tables and chairs top the list of customer complaints when it comes to cleanliness expectations in the dining area.

Take the TouchReady® Challenge

You can easily audit your own table cleanliness practices by simply taking the ATP TouchReady Challenge - swab 5 tables after cleaning, preferably just before the first customers arrive. Take the readings with a luminometer where the chemical energy of a biological contaminant is converted to light. Now re-clean those tables with a spray cleaner (We used Spic & Span® Professional with our friction-favored Kimberly-Clark Popup Paper Towels.) Repeat swabbing and measurement. Don't be surprised if your initial readings are greater than 500 RLUs, Relative Light Units, while the Spray Cleaner/Paper Towel method averages less than 100 RLUs.

Where can I find an ATP instrument and swabs?

Ask your food safety auditor or contact a 3M representative. Contact us and we will help you find a professional with the equipment.

Note: TableReady™ is a specific application of the TouchReady® Surface cleanliness system.