MANDATORY Federal Coronavirus Leave Poster: New Families First Coronavirus Response Act Notice Must Be Posted By April 1, 2020.

Download Mandatory Poster Mandatory Coronavirus Paid Leave Poster | Optional Coronavirus Posters CDC Coronavirus Informational Posters

Michigan Free Printable Labor Law Posters Posters Michigan Cleaning vs Sanitizing Poster

 Cleaning vs Sanitizing Poster PDF

The Cleaning vs Sanitizing Poster is a labor law posters poster by the Michigan Department Of Licensing and Regulatory Affairs. This is an optional poster, so while it is recommended that you post this if it is relevant to your employees, you are not required to by the Department Of Licensing and Regulatory Affairs.

This poster, made in response to the coronavirus, provides awareness and information to employees as to how to properly clean and sanitize a surface. The poster portrays this in a step-by-step process with basic guidelines to follow.


MI All-In-One Labor Poster: Instead of printing out dozens of posters, employers can also purchase an all-in-one poster that covers both Michigan and Federal poster requirements by clicking here .

©2019 National Restaurant Association Educational Foundation (NRAEF).  
All rights reserved. ServSafe	® and the ServSafe logo are trademarks of NRAEF.  
National  Restaurant Association® and arc design are trademarks of the National Restaurant Association.	
Cleaning VS. Sanitizing	
WHEN TO CLEAN & SANITIZE	
For more information and resources on food safety, visit:
foodsafetyfocus.com	
There’s a big difference between cleaning and sanitizing. Cleaning re\
moves food and other types of soil from 
a surface such as a countertop or plate. Sanitizing reduces the number o\
f pathogens on the clean surface to 
safe levels. To be effective, cleaning and sanitizing must be a 5-step process.	
SCRAPE OR REMOVE FOOD 
FROM THE SURFACE	
1 	
WASH THE SURFACE	
SANITIZE THE SURFACE
ALLOW THE SURFACE
TO AIR DRY	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with food must be 
cleaned  AND sanitized. These surfaces must be washed, rinsed, and sanitized:
•Each time you use them.
•When you are interrupted during a task.
•After handling different raw TCS fruits and 
   vegetables. •When you begin working with a different type of 
   food.
•As often as possible, but at least every four hours if 
   items are in constant use.	
2 	
4 
5	
RINSE THE SURFACE	3 	
©2019 National Restaurant Association Educational Foundation (NRAEF).   
All rights reserved. ServSafe	® and the ServSafe logo are trademarks of NRAEF.  
National  Restaurant Association® and arc design are trademarks of the National Restaurant Association.	
Cleaning VS. Sanitizing	
WHEN TO CLEAN & SANITIZE	
For more information and resources on food safety, visit:
foodsafetyfocus.com	
There’s a big difference between cleaning and sanitizing. Cleaning re\
moves food and other types of soil from 
a surface such as a countertop or plate. Sanitizing reduces the number o\
f pathogens on the clean surface to 
safe levels. To be effective, cleaning and sanitizing must be a 5-step process.	
1 	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with food must be 
cleaned  AND sanitized. These surfaces must be washed, rinsed, and sanitized:
•Each time you use them.
•When you are interrupted during a task.
•After handling different raw TCS fruits and 
   vegetables. •When you begin working with a different type of 
   food.
•As often as possible, but at least every four hours if 
   items are in constant use.	
2 	
4 
5	
3 	
Cleaning VS. Sanitizing	
There’s a big difference between cleaning and sanitizing. Cleaning removes food and 
other types of soil from a surface such as a countertop or plate. Sanitizing reduces the 
number of pathogens on the clean surface to safe levels. To be effective, cleaning and 
sanitizing must be a 5-step process.	
SCRAPE OR REMOVE  
FOOD FROM THE SURFACE
WASH THE SURFACE
RINSE THE SURFACE	
SANITIZE THE SURFACE
ALLOW THE SURFACE  
TO AIR DRY	
WHEN TO CLEAN & SANITIZE	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with 
food must be cleaned AND sanitized. These surfaces must be washed, rinse\
d, and sanitized:
• 	Each time you use them. 	
• 	When you are interrupted during a task. 	
• 	After handling different raw TCS fruits and    
vegetables.	
• 	When you begin working with a different 
type of food. 	
• 	As often as possible, but at least every four 
hours if items are in constant use.	
For more information and resources on food safety, visit: 
©2019 National Restaurant Association Educational Foundation (NRAEF)\
.  All rights reserved. ServSafe® and the ServSafe logo are trademarks o\
f NRAEF.  National Restaurant Association® and arc design are trademarks of the\
 National Restaurant Association.

©2019 National Restaurant Association Educational Foundation (NRAEF).  
All rights reserved. ServSafe	® and the ServSafe logo are trademarks of NRAEF.  
National  Restaurant Association® and arc design are trademarks of the National Restaurant Association.	
Cleaning VS. Sanitizing	
WHEN TO CLEAN & SANITIZE	
For more information and resources on food safety, visit:
foodsafetyfocus.com	
There’s a big difference between cleaning and sanitizing. Cleaning re\
moves food and other types of soil from 
a surface such as a countertop or plate. Sanitizing reduces the number o\
f pathogens on the clean surface to 
safe levels. To be effective, cleaning and sanitizing must be a 5-step process.	
SCRAPE OR REMOVE FOOD 
FROM THE SURFACE	
1 	
WASH THE SURFACE	
SANITIZE THE SURFACE
ALLOW THE SURFACE
TO AIR DRY	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with food must be 
cleaned  AND sanitized. These surfaces must be washed, rinsed, and sanitized:
•Each time you use them.
•When you are interrupted during a task.
•After handling different raw TCS fruits and 
   vegetables. •When you begin working with a different type of 
   food.
•As often as possible, but at least every four hours if 
   items are in constant use.	
2 	
4 
5	
RINSE THE SURFACE	3 	
©2019 National Restaurant Association Educational Foundation (NRAEF).   
All rights reserved. ServSafe	® and the ServSafe logo are trademarks of NRAEF.  
National  Restaurant Association® and arc design are trademarks of the National Restaurant Association.	
Cleaning VS. Sanitizing	
WHEN TO CLEAN & SANITIZE	
For more information and resources on food safety, visit:
foodsafetyfocus.com	
There’s a big difference between cleaning and sanitizing. Cleaning re\
moves food and other types of soil from 
a surface such as a countertop or plate. Sanitizing reduces the number o\
f pathogens on the clean surface to 
safe levels. To be effective, cleaning and sanitizing must be a 5-step process.	
1 	
Everything in your operation must be kept clean, but any surface that co\
mes into contact with food must be 
cleaned  AND sanitized. These surfaces must be washed, rinsed, and sanitized:
•Each time you use them.
•When you are interrupted during a task.
•After handling different raw TCS fruits and 
   vegetables. •When you begin working with a different type of 
   food.
•As often as possible, but at least every four hours if 
   items are in constant use.	
2 	
4 
5	
3 	
Limpiar vs. Sanitizar	
Hay una gran diferencia entre limpiar y sanitizar. La limpieza elimina los restos de 
alimentos y suciedad que hay en una superficie, por ejemplo, de un mostrador o de un 
plato. La sanitización reduce a niveles seguros la cantidad de patógenos que hay en una 
superficie. Para ser eficaz, la limpieza y sanitización deben ser un proceso de 5 pasos.	
RASPE O ELIMINE LOS  
RESIDUOS DE ALIMENTOS  
DE LA SUPERFICIE
LAVE LA SUPERFICIE
ENJUAGUE LA SUPERFICIE	
SANITICE LA SUPERFICIE
DEJE QUE LA  
SUPERFICIE SE  
SEQUE AL AIRE	
CUÁNDO LIMPIAR Y SANITIZAR	
En su establecimiento todo debe estar limpio, pero todas las superficies que entran en contacto 
con los alimentos se deben limpiar Y sanitizar. Estas superficies se deben lavar, enjuagar y sanitizar:	
• 	Cada vez que las usa. 	
• 	Siempre que haya una interrupción en la 
tarea. 	
• 	Después de manejar diferentes frutas y 
vegetales TCS crudos.	
• 	Si ha estado trabajando con diferentes 
tipos de alimentos.	
• 	Lo más frecuente posible, pero por lo 
menos cada cuatro horas si los artículos 
están en uso constante.	
Para obtener más información y recursos sobre la 
seguridad alimentaria, visite: 
©2019 National Restaurant Association Educational Foundation (NRAEF)\
.  Todos los derechos reservados. ServSafe® y el logotipo de ServSafe so\
n marcas registradas de la NRAEF.  National Restaurant Association® y el diseño del arco son marcas r\
egistradas de la National Restaurant Association.

Other Michigan Labor Law Posters 4 PDFS

There are an additional seventeen optional and mandatory Michigan labor law posters that may be relevant to your business. Be sure to also print all relevant state labor law posters, as well as all mandatory federal labor law posters.


View all 18 Michigan labor law posters


Get a 2021 Michigan all-in-one labor law poster

Instead of printing out pages of mandatory Michigan and Federal labor law posters, you can purchase a professional, laminated all-in-one labor law poster that guarantees compliance with all Michigan and federal posting requirements. Fully updated for 2021!

Get 2021 All-In-One Poster Now

URGENT: Mandatory Coronavirus Paid Leave Poster (FFCRA)

As of April 1 2020, all employers in the United States with less than 500 employees MUST display or digitally distribute a Families First Coronavirus Response Act paid leave poster.

This poster describes new laws that mandate paid leave for employees affected by the COVID-19 / Coronavirus epidemic.

Purchase Bilingual Laminated Poster Print Free Poster
Official CDC Coronavirus Safety Posters:

The CDC has published several optional Coronavirus safety posters that are recommended for workplaces open during the pandemic.

Purchase Laminated Multi-Poster COVID-19 Notice Print Free COVID-19 Posters

Re-Open Safely - Get Social Distancing Floor Stickers

If your workplace or store is open to the public, you may be required by your state or locality to display adequate social distancing notices and markers. These professional floor decals can be used in store aisles, checkout lines, or high-traffic workplace areas.

Get 10 Pack Of Social Distancing Floor Decals


Poster Sources:

Disclaimer:

While we do our best to keep our list of Michigan labor law posters up to date and complete, we cannot be held liable for errors or omissions. Is the poster on this page out-of-date or not working? Please let us know and we will fix it ASAP.

** This Document Provided By LaborPosters.org **
Source: http://www.laborposters.org/michigan/2093-cleaning-and-sanitizing-sign-poster.htm