Skip to main content

You are here

CMS Cafeteria Series: Hygiene

Thursday, October 26, 2017

In this article we will be focusing on hygiene as part of a series to share about Food Service at CMS, helping everyone get to know our cafeteria. Hygiene is a very important aspect of food service, which includes ensuring proper food handling, preparation, and service.

Training and Hygiene Procedures: Before staff is hired, candidates are required to undergo a lab screening to verify that they are healthy (required tests include hepatitis, staphylococcus, and parasites). Also, at the beginning of every school year, we share and educate staff on food handling training programs from INFOTEP and Productos Químicos Industriales (PQI). In addition, PQI conducts visits to the cafeteria on a regular basis to assure proper handling, including hygiene procedures and the appropriate use of cleaning products. In addition to PQI standards, the Cafeteria Manager is SERVSAFE trained and certified to ensure supervision of the cafeteria is at a high standard. Beyond the external partnerships and follow-ups, the CMS Health Office also conducts a monthly unannounced visit to inspect and verify that procedures are being followed up to standard.

Daily Cleaning and Sanitation: Different cleaning products and procedures are implemented depending on the area and purposes as noted below:

  • Vegetable and fruit sanitation: Unison K1, a chlorine solution water soak before preparing meals to disinfect.
  • Surfaces, walls, doors and working tables: Prime (a multipurpose cleaner) to disinfect: Megaplex.
  • Ovens, grills, extractor: Oven Clean to remove grease and debris.
  • Dishwashing machine: A manual pre-wash is done first to scrape off food stuck. The dishwashing machine works with Kleer Det detergent using hot water at over 150°C to kill bacteria, and Kleer SR to disinfect, then air dry.
  • Pots and pans washing: Three bin wash using a first wash with Duthick, a grease removing soap, then a clean water bath, and finally a water bath with an iodine solution to disinfect and sanitize and later air dry.
  • Hands: Washing with Bacto Lotion and sanitizing with Bacto Gel.

The cafeteria staff also cleans the space on the following schedule:


  • Serving area when they arrive at 6:30am.
  • Tables in the following schedule:
    • 6:45-7am upon arrival
    • 10:10am after first HS break
    • 11:45am after ES break
    • 1:10pm after HS/MS break
    • 3:30-4:00pm before leaving, last pass by the area. Maintenance also sends a team twice or three times a day to swipe up the floors.
  • Kitchen cleaning is done at the end of the day.

Weekly or twice weekly:

  • Kitchen and serving area are deep cleaned Fridays after 2:15pm
  • Maintenance does a deep floor cleaning of cafeteria table areas Wednesdays and Sundays.
  • Safe fumigation in target places to avoid pests using ServiFumi as our pest control provider each Friday.
  • Thoroughly washing and disinfecting floors, surfaces and utensils early Monday morning before operation in order to avoid cross contamination.
  • None of the regular cleaning or approaches to ensure hygienic solutions happen during lunch or breaks while food is being served, but occur outside the normal eating times to ensure hygiene and cleanliness is a top priority.

Service Hygiene and Cleanliness: We also make sure that the cafeteria staff members:

  • Wear gloves and change them in between activities
  • Wash their hands on a regular basis
  • Use hairnets to cover their heads
  • Make sure food is covered when not being directly served
  • Maintain cold food, such as salads and sandwiches, in a temperature not higher than 5°C.
  • Maintain hot food at a temperature not lower than 60°C.

SINDAL, in partnership with CMS, is committed to providing a high quality, hygienic, and clean eating environment. Please keep an eye out for the next article in the series.