Restaurant cleaning: The necessary art of protecting diners and staff

Hunger has the power to change our decisions and make us go places. Places like restaurants that are ready to serve delicious dishes and jolly good drinks.

However, when we are hungry, we tend to overlook if the restaurant preparing food has been following basic hygiene protocols or not, something that is not our responsibility but will affect us directly.

Restaurants are bound by regulations and rules concerning food safety, restaurant hygiene, and the personal hygiene of the people involved in cooking and distributing food.

Unfortunately, at times, restaurants mistakenly ignore these regulations, which leads to food being prepared unhygienically, which then turns out ugly for the person consuming the food.

The concept of cross-contamination and its impact on masses

Cross-contamination means transferring germs from one dirty surface to another via a carrier, contaminating that surface.

This process is applicable in most situations where people get infected only by touching contaminated surfaces. Therefore, if one can understand this concept, they’d be able better to take care of themselves and the people around them.

The idea of cross-contamination, when applied to whole buildings such as hospitals, schools, and restaurants, may have a significant impact on the larger population as infectious diseases can spread rapidly.

In a study conducted on domestic workers in UAE, it was found out that domestic workers had inadequate knowledge about food safety with a score of only 32.9%.

Another study evaluating food safety knowledge among food handlers in UAE reported that half of the respondents had ample knowledge about cleaning and sanitizing contact surfaces whereas the other half didn’t. The study highlighted the knowledge gap present between food handlers.

Contemplating on the studies, let’s have a look at the restaurants through the lens of cross- contamination and hygiene measures.

Restaurants and cross contamination

We will examine the impact of contamination on restaurants’ workforce tier by tier. This means that it applies to people working in different roles. For example, the workforce comprises cleaning workers, waitpersons, and cooks for restaurants.

Workers

Workers might cross-contaminate the food being served by not cleaning the surfaces properly. In addition, a dirty surface left uncleaned could pose a hazard to another person coming into contact with that surface.

For example, untidy kitchen walls could harbor bacteria that can be transferred from the wall to the preparation station by someone who touched the wall and then the station.

Waiters

Waitpersons can fall victim to contamination by not washing their hands when they get visibly dirty and using the same hands to consume food or serve diners.

Cooks

Cooks are the most important people in a restaurant. Most food safety measures revolve around them. They need to be super vigilant of any contamination and adhere to the food safety rules.

Cooks can transfer germs from their hands onto the cutting board and food. They can also transfer germs from one product to another.

Identifying the mistakes

Common mistakes that may lead to germ transfer:

  • Not washing hands properly between cleaning cycles and then using the same hands to touch other surfaces in the restaurant, specifically the kitchen.
  • Using used or dirty cleaning items such as mops and cloths to wipe down other surfaces.
  • Serving food in unclean utensils.
  • Serving food with unclean hands.
  • Cooking food with unclean hands.
  • Not cleaning restaurant tables timely.
  • Not washing the cutting boards properly.
  • Not cleaning the fridge regularly.
  • Not cleaning the fryers and ovens.

Is disinfecting restaurants necessary?

Yes, disinfecting restaurants is essential because restaurants see a large volume of diners who may be carrying germs from a variety of places.

In a study reviewing the state of Salmonella, Campylobacter, and Listeria in the food chain across Arab countries, evidence suggested that these bacteria haunt chicken meat supply, animal-sourced foods and plant-sourced foods.

The prevalence of these bacteria in food highlights the importance of disinfecting restaurants and how germs can be transferred from one person to another person and surface.

Following a cleaning routine

Restaurant cleaning is nothing to be taken lightly; hence, an effective cleaning routine should be established. Here is how you can create and follow a routine that helps protect your staff’s and your diner’s health.

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Keeping the floors and walls tidy

The first step towards restaurant cleaning is keeping the surroundings clean, starting with keeping the floors and walls tidy. Use a Dettol multipurpose floor cleaner to wipe down the floors with a mop fixed with microfiber beads.

Ensure that once the mop becomes visibly dirty, it is cleaned instantly to avoid contamination and the transfer of germs from one surface to another.

Cleaning the utensils after each cooking cycle

It is common to overlook utensil cleaning in a restaurant, especially when it is inundated with hungry diners, but that might be the biggest mistake.

The utensils, glassware, flatware, and small wares should all be presoaked whenever needed and rinsed before placing inside the dishwasher. Any residual soap should be sprayed off to maintain the highest level of cleanliness.

Using a restaurant table cleaner

Drinks are spilled, food is dropped, and stains are everywhere, specifically if a child ate at that table.

Run a damp rag across the table and use a restaurant table cleaner to eliminate germs. Let the cleaner sit on the surface for the recommended time, and then wipe it off to ensure it is disinfected properly.

Choosing the best disinfectant spray for restaurant tables and kitchen surfaces

Dettol offers the best disinfectant spray for restaurant tables that will kill 99.9% of germs once used. Follow the instructions on the back label, and you are good to go.

As for the kitchen surfaces, you can use Dettol kitchen cleaner with a trigger for effective and quick cleaning. The goal isn’t just to achieve complete disinfection but also to maintain it throughout the day; therefore, periodic disinfection is necessary.

Practicing hand hygiene

It is the most important measure to help maintain hygiene in restaurants. To practice hand hygiene, wash your hands with bar soap or Dettol liquid hand wash and water for at least 30 seconds.

Every worker in the restaurant should be instructed to wash their hands repeatedly so that every meal prepared in a more hygienic environment.

Take home message

So that’s all about restaurant cleaning and why it is important. Following such measures helps restaurants to protect the health of their diners and their staff.

FAQs

What is the proper way to clean a restaurant?

The proper way to clean a restaurant includes:

  • Wiping down the walls and other equipment, such as coffee makers, microwaves, toasters, and meat slicers.
  • Cleaning the grill, griddle, range, flattop, and fryer.
  • Cleaning beverage dispenser heads in the soda fountains and bars as well as tips of the soda guns.
  • Washing the utensils, small wares, flatware, and glassware.
  • Cleaning the sinks and washing rags, towels, aprons, and uniforms in the washing machine.
  • Refill soap dispensers and replace empty paper towel rolls.
  • Take out the trash and recycle.
  • Disinfect the waste disposal area and clean the trash cans.
  • Sweep and mop the floors with floor care supplies.

What do restaurants use to wipe down tables?

Restaurants can use a soapy solution to clean tables or disposable surface wipes . After cleaning the tables with soap and rinsing them with water, they disinfect the tables by using an antibacterial disinfectant liquid .

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