While dining at restaurants has been thrown a curveball thanks to the Covid-19 pandemic, it also serves as a useful reminder to establish thorough cleaning practices within your food business.
We’ve put together this useful guide to identify the germ hotspots within your establishment, along with cleaning advice and product recommendations to ensure your business stays sanitised, and staff and customers stay safe.
To start our two-part series, we’re going to put restaurants under the microscope - both in the kitchen and front of house. Then, head over to Part 2 where we’ll take a look at takeaways, supermarkets, and bars and pubs.
Our guides to the germs in your workplace may also be useful for your commute to work or if you have an office space. Take a look at Part 1 and Part 2.
Toilet door handles
Despite them often only feet away from soap and running water, public toilet door handles are considered one of the largest carriers of bacteria with up to 40,000 germs present per square inch. The last thing you or your staff want to do is pick up pathogens on the way back to the kitchen or dining area. So, after washing your hands use a paper towel - or alternatively your sleeve - to open the toilet door handle. This will offer a little bit more protection, especially when paired with the use of antibacterial hand gel.
Menus
Busy restaurants mean many hands touching, sharing, and flicking through the menu. Cold and flu viruses can survive on hard surfaces for up to 18 hours, making them a particular hotspot for germs. Ensure antibacterial wipes are used on menus after each customer, and avoid letting a menu touch plates or cutlery that will be used.
High chairs
High chairs can sometimes be visibly dirty with leftover crumbs or liquid spills on the tray and seat, but what about the things you can’t see? As well as food bacteria, germs from little hands or shoes that have been running around outside can bring in some nasty pathogens. Similarly, if a dirty nappy comes into contact with a high chair, there’s a chance that E. coli could be present. Before new customers are seated, ensure surface disinfection wipes are used on the high chair’s tray and seat.
Hands
Unwashed hands can be the source of most cross-contamination issues within the kitchen. So, to avoid bacteria spreading from ingredient to ingredient, hands should be washed thoroughly; particularly when poultry, raw meat, seafood, unwashed vegetables, and eggs are involved. Clean running water and soap are essential to properly remove dirt and bacteria.
Dish cloths and sponges
Anything dirty and damp provides a perfect condition for germs to breed, particularly true when we’re talking about items like dish cloths and sponges. Instead of using these types of reusable cloths that can harbour bacteria, we recommend sticking to single-use surface disinfection wipes or alcohol surface disinfection wipes. These will ensure no nasty pathogens can stick around and get spread from surface to surface.
Handling food
Washing raw chicken under a tap can cause bacteria, like Campylobacter, to splash onto nearby surfaces and utensils. You should refrain from doing this, especially as thoroughly cooking meat will kill any bacteria present. When it comes to fruit and vegetables, wash them under running water while rubbing the skin. Similarly, peeling them is another precaution you can take in removing bacteria.