The white towel in a restaurant is a critical tool known as a wet wiping cloth, used exclusively for chemical sanitation. This cloth is saturated with a regulated chemical solution to reduce the presence of microorganisms on food contact surfaces. Its function is distinct from general cleaning, which removes visible debris, or drying, which is best achieved through air exposure. Proper use of this white towel is a fundamental step in preventing the spread of bacteria and is directly monitored by health inspectors.
The Role of Wet Wiping Cloths in Food Safety
Wet wiping cloths provide a residual layer of chemical sanitization to surfaces after they have been physically cleaned and rinsed. This final step is integrated into a facility’s Hazard Analysis Critical Control Point (HACCP) system, which mandates procedures for controlling biological hazards. Surfaces like countertops and cutting boards must receive this chemical treatment to achieve a required reduction in pathogenic microorganisms. This practice targets bacteria such as Salmonella and E. coli. The cloth delivers the sanitizing agent, and the surface must then be allowed to air dry for the chemical to maintain sufficient contact time.
Mandatory Preparation and Storage Requirements
The effectiveness of the sanitizing towel depends entirely on the precise concentration of its chemical solution, which is a health code requirement. Two primary types of sanitizers are commonly used: chlorine bleach and quaternary ammonium compounds (Quat). Chlorine solutions must be maintained at a concentration between 50 and 100 parts per million (ppm) for food-contact surfaces. The required concentration for Quaternary ammonium solutions typically ranges from 150 to 400 ppm, with 200 ppm being a common target for food contact surfaces, and concentrations must be verified against the manufacturer’s label instructions.
The prepared solution must be regularly tested throughout the shift using specific chemical test strips to ensure the concentration remains within the effective range. When not in use, the white towels must be stored completely submerged in this active solution. Storage occurs in a dedicated, clearly labeled, non-food-contact container, often a bucket. This container must be kept off the floor and positioned to prevent splashing onto food or clean equipment. Constant submersion prevents the cloth from becoming a vector for bacterial growth and ensures it is ready to deliver a sanitizing dose.
Designated Areas for White Towel Use
The white towel is designated for use on surfaces that come into contact with food or that are frequently touched by employees and customers. Strict zone separation is required to prevent the transfer of pathogens. A towel used in one area must not be moved to a different, cleaner zone.
Food Preparation Surfaces
White towels are used in the back-of-house to sanitize food-contact surfaces after cleaning, such as stainless steel counters and equipment exteriors. They are applied to cutting boards after the boards have been washed and rinsed between different food types. A separate set of white towels, held in its own distinct sanitizer bucket, is mandatory for surfaces involved in handling raw animal proteins to isolate potential contaminants.
Service and Dining Areas
Front-of-house staff uses white towels to sanitize tables between guest turnovers, wiping the surface after visible debris is cleared. They are also used on high-touch non-food-contact surfaces in the service area, including server station countertops and the exterior of beverage dispensers. This application helps maintain hygiene standards where customers are present.
Preventing Misuse and Cross-Contamination
Several actions constitute critical violations because they compromise the towel’s sanitizing function and create a high risk of cross-contamination. A sanitized towel must never be used to wipe up raw animal product spills unless it is immediately segregated into the designated raw-food towel bucket and the solution is changed. It is prohibited to use these towels to wipe hands, faces, or bodies, as this defeats the sanitation purpose. The towel should never be stored in an apron, tucked into a belt, or left lying on a counter, as this allows the cloth to dry out, rendering the sanitizer ineffective. Towels used for food-service purposes must also be kept separate from those designated for cleaning floors or restrooms, which are often identified by a separate color.
Handling and Laundry Protocols
The integrity of the sanitizing solution and the cleanliness of the towel must be maintained throughout the day to ensure continued effectiveness. The chemical solution in which the towels are stored must be changed every two to four hours, or immediately if the solution becomes visibly turbid, cloudy, or heavily soiled with food debris. This regular replacement ensures the chemical remains active and prevents the dirty water from breeding bacteria. At the end of the shift, all wet wiping cloths must be removed from the sanitizer buckets and placed into a designated receptacle for commercial laundering. Reusable towels require a thorough sanitization process, typically involving washing in a mechanical washer at a high-heat cycle to be considered clean and ready for re-saturation.