Proper Cleaning for the Restaurant Industry
Proper Cleaning for the Restaurant Industry
As a restaurateur, it is your job to exceed guests’ expectations. Simply, this is achieved by creating an unrivaled guest experience through your ambiance, your service, and your food. Your specific value proposition also plays into this experience. However, let’s focus on that first element, which is also coincidentally the first thing your guests notice about your restaurant: its ambiance.
What is Restaurant Ambiance?
Webster’s defines ambiance as: a feeling or mood associated with a particular place, person, or thing. Restaurant ambiance involves everything from lighting and sound to décor and color. But it also involves the mood and, of course, cleanliness.
Lighting, sound, décor and color should be dealt with very seriously. Professionals can help you create the atmosphere that reflects your brand. You can also listen to your customers and servers and review criticisms to make sure you are pleasing guests. However, the focus of this article will be on cleanliness and the mood created by your work environment.
Sanitation in Food
There are three main types of hazards or contaminants that can cause unsafe food: Biological, chemical, and physical. Biological includes microorganisms; chemical includes cleaning solvents and pest control; and physical means hair, dirt, or other matter.
In our research, we’ve come up with five frequently mentioned sanitation tips to prevent foodborne illnesses in food service and retail businesses. They are:
Proper personal hygiene, including frequent hand and arm washing and covering cuts;
Proper cleaning and sanitizing of all food contact surfaces and utensils;
Proper cleaning and sanitizing of food equipment;
Good basic housekeeping and maintenance; and
Food storage for the proper time and at safe temperatures.
Proper employee education and training, as well as monitoring and recordkeeping by management of clean and sanitation tasks, also are important, according to Joshua Katz, PhD, new director of the Food Marketing Institute’s Food Safety Programs in Arlington, Va.
Keeping your restaurant clean is a big deal. It’s just as important, if not more important, than providing your customers with the best tasting meal possible. The reason? If your restaurant isn’t clean, you won’t get customers to the table to enjoy your delicious food. Customers will get an impression about your business the moment they walk in the door. That means the dining area needs to be spotless. There are several steps you need to take to ensure that customers recognize your restaurant’s cleanliness
and stay to enjoy a meal. Here are five steps for keeping your restaurant clean.
Thoroughly sanitize surfaces: That includes table tops, countertops, bars and chairs. Use towels and cleaning solution designed specifically for the front-of-house areas to avoid cross-contamination.
Don’t forget the condiments: Many restaurants leave condiment bottles on tables, such as mustard, ketchup, salt, pepper, soy sauce or syrup. Make sure to disinfect these bottles and jars as part of your daily cleaning routine.
Keep your floors spotless: Dirty floors are not only a turn-off, they’re also a safety hazard. Sweep and mop the floors regularly. That includes entryways, open spaces and under tables, chairs and booths. Always mark wet floors to prevent slips and falls. For restaurants with tile flooring, it’s important to scrub the grout to get rid of stains and odors.
Keep your kitchen up to code: While customers won’t see most restaurant kitchens, cleaning here is important, especially when it comes to food safety. In addition to scrubbing, mopping and sweeping surfaces, you need to make sure to keep raw foods separate from cooked foods
and clean up any food drippings as quickly as possible.
Make your restrooms sparkle: Customers regularly say they won’t return to a restaurant with dirty restrooms. Sanitize all surfaces, including the toilets, urinals, sinks, counters, doors and light switches.
As we all know that mosquito can cause many diseases, so it is important for food industries to have a mosquito trap to fight mosquito. The best way to prevent getting sick is to protect your customers and employees from mosquito bites with QM mosquito trap. QM mosquito killers are based on the theory that mosquitoes are attracted to heat, co2 and many other factors. So to make sure they are following the right scent, mosquitoes will start by tracing the co2 scent back to its origin. Once close enough the mosquito will start tracking the heat and finally once everything is correct they will prey for the target and thus setting our trap in motion. Like MBOX electric mosquito killer that is designed from the bottom up and is assembled without any screws; with just a gentle twist the MBOX mosquito trap can be disassembled to remove any unwanted ‘dead mosquitoes’. Get more information from http://www.moskiller.com|/.