Maintaining sanitizing and cleaning in restaurants is very important to avoid cross contamination of food. It is important to emphasize both, daily cleaning and sanitizing, because apparently clean surfaces are the most infected with bacteria.
A neglect in disinfection can result in a public health problem, even if we have removed the dirt
We must design a cleaning plan hand in hand with a restaurant cleaning chicago that will ensure that the cleaning procedures needed by our restaurant can be carried out.The cleaning plan should identify the surface, facility or equipment being cleaned and sanitized, indicating where it is located or its use if necessary.It should also cite which utensils have been used in the cleaning, since, if not properly cleaned, they may contaminate surfaces, utensils or equipment that were clean.
Proper cleaning practices:
- The kitchen and dining room in a restaurant should be cleaned and sanitized after each service.
- Each of the utensils, surfaces, equipment, etc., should be cleaned and disinfected frequently enough to avoid any risk of cross-contamination.
- Ingrained dirt and grease should be cleaned by first soaking the item in hot water and detergent, then scrubbing until no residue remains, and rinsing.
The restaurant cleaning plan should include the timing of cleaning and disinfection. A good way to know the frequency of cleaning and disinfection is to observe how your customers use the facility.Restaurant cleaning should be regulated and include requirements for equipment maintenance, waste management, personnel hygiene, training, etc.
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