Setting Up a Prep Station to ServSafe MN Standards

Keeping your workstation clean and organized can lead to more efficient production and help increase food safety. Getting into the habit of properly setting up and utilizing your workspace can go a long way toward helping to keep your food free from potential contaminates.


ServSafe MN Guide to a Safe Workstation


Before you even begin setting up your workstation, it’s important to make sure that it’s clean and sanitized. This simple step can go a long way towards making sure left over food particles from a previous project do not come in contact with your clean utensils, cutting boards and ingredients.


The second thing that you should ensure is that your station is stocked with the necessary supplies to keep your space clean. These supplies may vary by job, but here is a list of a few essentials that are necessary according to ServSafe MN.

Servsafe MN food prestation

Photo credits: Gourmet Mushrooms Inc.


  • Clean, dry towels
  • Properly mixed sanitizer solution
  • Readily available garbage receptacle


Your dry towel should be easily accessible at your workstation and stored away from food product until you need it. When placing your sanitizer solution and garbage receptacle, remember to store it away from food and below your workstation. Storing these at counter height or above your workspace greatly increases the risk of garbage or sanitation chemicals coming into contact with food product.


When dealing with chemical sanitizers, it’s important to make sure that they are mixed properly. In the future we will take a closer look at the different approved sanitation methods, but for now you may wish to quickly review the Minnesota Food CodeĀ sanitizer fact sheet.


Now that you have your workstation set up, we have four suggestions that can help you keep your station safe and sanitary throughout your day.


  • Exchange soiled towels frequently
  • Wash utensils between tasks
  • Sanitize your workspace between each task
  • Prepare raw meats and seafood last


Being diligent in these areas will greatly reduce the risk of food-borne illness. It’s important that we take care with our everyday habits to ensure that all product that is produced is safe, healthy and free of potential contamination.


Safe Food Training is a qualified provider of ServSafe MN training and exams; however, our regularly scheduled courses are sourced by NRFSP. Both ServSave and NRFSP exams are accepted by Minnesota Department of Health, Environmental Services for Food Manager Certification in MN. Click this link for more information onĀ ServSafe MN.

Posted in Food Safety, Info Article