The restaurant industry is a tricky business. It’s challenging to succeed but easy to drop back down as it takes a while to build a reputation but just a few dissatisfied customers complaining to lose popularity. But, with the right approach and planning, you can nail the sanitization side of things down at your restaurant. In this blog, you’ll get five sanitation tips for restaurants sure to make you feel confident and ready to move forward with your business.

Sanitizing the Food Equipment

One of the most important things to remember in the restaurant industry is keeping your food equipment clean and sanitized. This means regular cleaning and disinfecting of all surfaces that come into contact with food, including countertops, cutting boards, knives, and other utensils. In addition, all food-prep areas should be kept clean and clutter-free.

One way to help keep your equipment clean is to create a sanitizing solution using a ratio of one bleach to ten parts water—though it’s best to let the professionals do this. This solution can be used to wipe down all surfaces and should be allowed to air dry. Any equipment that comes into contact with raw meat should be cleaned and disinfected immediately after use.

Clean and Cover Food Properly

Another essential tip is ensuring that all food is stored correctly and covered. This will help to keep contaminants out of the food and protect it from cross-contamination. All food should be labeled with the date it was prepared, and leftovers should be stored in the refrigerator for no more than two days.

Enforce Staff Hygiene

One of the most important things you can do to ensure your customers’ safety is to enforce strict staff hygiene standards. This means requiring employees to wash their hands thoroughly often, to wear clean clothes, and avoid handling food with bare hands. You must also require employees to cover any cuts or sores and to stay home if they are ill.

Storage of Food at The Proper Temperature

If you are in the restaurant industry, storing your food at the right temperature is essential. This will help to keep your food fresh and prevent bacteria from growing. For example, store raw meat and poultry in the fridge at 40°F or below and dairy products in the refrigerator at 45°F or below. And canned food in the pantry at room temperature.

Avoid Cross-contamination

One of the most essential sanitation tips for the restaurant industry is to avoid cross-contamination. This means keeping raw and cooked food separate to prevent bacteria from spreading. Raw food should be stored in sealed containers, and cooked food should be kept hot until served. If you are using the same cutting board for raw and cooked food, wash it thoroughly in between uses.

Plan Cleaning Schedules

In addition to these basic hygiene measures, you should also have a regular cleaning schedule for your restaurant. This should include professional cleaning and disinfecting of all surfaces and washing all linens, dishes, and utensils. If possible, you should also use a food-grade sanitizer on all surfaces that come into contact with food. By taking these measures, you can help to keep your customers safe and healthy.

You can have a great menu, kitchen, and passionate staff, but a lousy sanitation rating can destroy your reputation and prevent you from getting new customers. So, consider sanitation services your priority by availing the services from 12-15 Cleaning. Contact us now!