PREVRA Food Safety and Sanitation Poster: Kitchen Hygiene Standards Every Operator Must Maintain
A comprehensive visual guide to food safety and sanitation covering the three pillars of kitchen hygiene: cleaning, personal hygiene and environmental controls. SFBB and HACCP compliant.
Why sanitation is the invisible foundation of every food safety system
Cleaning is not just about appearance. Proper sanitation removes the food residues, grease and moisture that bacteria need to survive and multiply. A kitchen that looks clean can still harbour dangerous levels of pathogens on food contact surfaces, equipment handles and staff touch points if sanitising steps are skipped or rushed.
A fact that often surprises kitchen teams: hand drying is as important as hand washing. Damp hands transfer up to 1,000 times more bacteria than dry hands. Paper towels, not air dryers, are the recommended method in food premises because they physically remove bacteria during the drying action. This is why every hand wash basin in a commercial kitchen must be stocked with disposable paper towels — it is a legal requirement, not a preference.
Building sanitation standards into your team culture, not just your cleaning rota
Print and display in key locations: near hand wash basins, in the pot wash area, at the cleaning chemical station and in the staff room. The poster visualises the three pillars: cleaning and disinfection procedures, personal hygiene standards including proper hand washing technique, and environmental controls such as waste management and pest prevention.
Sanitation standards only work if they are verified. Digital SFBB schedules cleaning tasks at the correct frequency, prompts completion at the right time, and builds an audit trail that proves to your EHO that sanitation is managed not hoped for. See also our Cleaning Schedule Template and Hand Washing Poster.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
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