Creating a master cleaning schedule is not as hard as it sounds. And some updates could be needed to accommodate the heightened concerns of many guests eager to re-engage and fully enjoy your dining experience. Know Safe & Show Safe is the theme for National Food Safety Month this year, and it’s about giving your staff the confidence to work as a team and your guests the confidence to put themselves at ease and fully immerse in the unique experience you offer. Here are some guidelines to consider as you create or assess your current master schedule.
Cleaning the Premises
Many surfaces at your establishment do not normally come in contact with food. These are called nonfood-contact surfaces. Examples include floors, walls, ceilings, and equipment exteriors. Because they are not food-contact surfaces, they do not need to be sanitized. However, they do need to be cleaned regularly. This prevents dust, dirt, and food residue from building up. Not only will this prevent the growth of pathogens, but it will also prevent pests. It’s also important for your guests to see firsthand that their safety is your top concern, and properly cleaned surfaces show you’re on top of things,
Cleaning up after People Who Get Sick
If vomit or diarrhea contacts surfaces in the operation, it must be cleaned up correctly. These substances can carry Norovirus, which is very contagious. Cleaning these surfaces correctly can prevent food from becoming contaminated. It will also keep others from becoming sick.
To be effective, operations must have procedures for cleaning up vomit and diarrhea. These procedures must address specific actions that employees must take to minimize contamination and exposure to food, surfaces, and people. It is critical that employees be trained on these procedures.
This week, we’re going to take a look at how you can establish a comprehensive plan and checklist that simplifies the tasks for your staff.
