Restaurants are among the most regularly cleaned public spaces, thanks to strict industry standards and regulations. However, with increasing demands for cleanliness, it is more important than ever to ramp up your sanitisation game.
Restaurant sanitisation is the process of reducing harmful bacteria and other microorganisms to safe levels on surfaces and equipment. It is an essential part of food safety and helps to prevent food-borne illness.
Food and waterborne bacteria and viruses, such as Escherichia coli, Norovirus, Salmonella, Campylobacter, Listeria, and Hepatitis A virus, can lead to life-threatening illnesses and even death.
Cleaning vs Sanitising
There are two main steps to restaurant sanitisation: cleaning and sanitising.
Cleaning is the process of removing food particles, dirt, and grease from surfaces and equipment. This can be done using soap and water, or a commercial cleaning solution. It is important to clean surfaces and equipment thoroughly before sanitising them.
Sanitising is the process of killing harmful bacteria and other microorganisms on surfaces and equipment. This can be done using a variety of methods, including chemicals, heat, and ultraviolet light.
1. Preparation
All food-contact surfaces must be cleaned before sanitising. This includes cutting boards, dining tables and chairs, door handles, floors, flatware and silverware, large utensils and cookware, service equipment, any stationary equipment, and work tables.
Before you start cleaning, make sure you have all the necessary supplies and equipment on hand. Think of it as assembling your cleaning arsenal. Here’s a list of essentials:
- Aprons
- Brooms
- Disinfectant cleaners
- Gloves
- Microfiber cloths
- Mops
- Sanitising wipes
- Trash bags
- Vacuum cleaners
- Other personal protective equipment (PPE)
Assign a dedicated storage area to keep your cleaning supplies organised. This way, you’ll always know where to find what you need when it’s time to clean.
2. Update and Expand Your Cleaning Checklist for Improved Sanitisation
You likely already have a cleaning routine in place, but it’s important to update it regularly to focus on sanitisation. Create a task list for both front-of-house (FOH) and back-of-house (BOH) staff that includes all high-traffic surfaces (doors, chairs, etc.), all food-contact surfaces, and any supplies or equipment that’s used throughout the day.
3. Use the Right Products for the Job
Soap and water, bleach, and disinfectant all have different intended uses, and some may not be safe to use in a kitchen environment. It’s important to choose products that are specifically designed for food service and meet the authority’s disinfection criteria.
4. Begin Cleaning
To clean and sanitise each surface, follow these five steps:
- Scrape: Remove all food and residue from the surface and dispose of it properly.
- Wash: Use the correct cleaning solution to dissolve any remaining residue and germs.
- Rinse: Rinse the surface thoroughly with water to remove all of the cleaning solution.
- Sanitise: Apply a sanitising solution to the surface and allow it to sit for the amount of time specified on the product label.
- Dry: Allow the surface to air dry completely before using it again.
5. Sanitise Thoroughly
Make sure your cleaning checklist covers every inch of your restaurant, from front to back (FOH & BOH).
Front-of-house:
- High-touch surfaces, such as chairs, doorknobs, faucets, handles, light switches, railings, tables, and more.
- All restrooms.
- Service station, and counters.
- Menus, table condiments, and shakers.
- POS (point-of-sale) terminals, touchscreens, and other electronics.
Back-of-house:
- Beverage dispenser heads and soda guns.
- Coffee makers, microwaves, toasters, and meat slicers.
- Grill, griddle, range, flattop, and fryer.
- Refrigerators, freezers, and storage areas.
- Surfaces of preparation areas and cutting boards.
- Walls and cupboards.
- Waste disposal area and trash bins.
6. Hire a Cleaning Company
Hiring a professional cleaning company is a great way to ensure that your restaurant is properly sanitised. A good cleaning company will have the experience and expertise to clean and sanitise all surfaces in your restaurant, including kitchen equipment, food preparation areas, dining areas, and restrooms.
They only use approved cleaning and sanitising products to ensure that your restaurant is clean and safe for your customers and staff. What’s more, you can have the cleaning company sanitise your shop on a regular schedule so you can rest assured that your restaurant is always free from bacteria and viruses.
Your diligence will be rewarded with a safer environment for your staff and patrons, as well as a protected bottom line.
For more information about restaurant cleaning and other commercial cleaning services, please contact us on 1300 867 872 and our trusted cleaning team will help you with your concern.