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National Restaurant Association - Operationalize cleaning and sanitizing in your restaurant

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Operationalize cleaning and sanitizing in your restaurant

To help prevent the spread of bacteria and viruses, ingrain the importance of thorough cleaning and sanitizing procedures with your restaurant staff. Take the guesswork out of who does what when by taking the following three actions:

  • Develop a master cleaning and sanitizing schedule. Look at key timeframes for your restaurant. When do employees’ shifts start?  When are peak times for your customer base? Where are your “hot spots,” or potential contamination areas? This review will allow you to determine your restaurant’s typical cleaning and sanitizing frequency and, ultimately, which employees should carry out these tasks. Don’t forget to schedule routine cleaning and sanitizing for customer-facing items such as condiment bottles, reusable menus and seating, too. Make your scheduling document accessible and easy for employees to understand.
  • Demonstrate cleaning and sanitizing procedures. During employee training, show staff how to clean and sanitize food contact surfaces, which also may include equipment like meat slicers. Also show staff any buckets, towels or other equipment you’ve designated for cleaning and sanitizing purposes; these items should never come into contact with food, due to contamination threats. Walk through how to clean and sanitize these items and how to dispose of any associated waste, like dirty water. Share how they can verify sanitizer concentration levels, according to manufacturers’ instructions.
  • Supply personal protective equipment. Provide employees with the aprons, hats or any other appropriate apparel or gloves they need to carry out their work activities safely. Employees should remove these items when they leave food prep areas to limit cross-contamination risks. Highlight this information and demonstrate how to properly handle personal protective equipment during employee training as well.

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